Weiwen Ren

Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution

Weiwen Ren, Hongshan Liang, Shilin Liu et al. · International Journal of Biological Macromolecules · 2023 · 26 citations

Agriculture, Food Science, Nutrition +14

Konjac glucomannan/xanthan gum/sodium alginate composite hydrogel simulates fascial tissue by pre-stretching and moisture regulation

Jiyu Yang, Sha Jiang, Sijia Zhu et al. · International Journal of Biological Macromolecules · 2023 · 22 citations

Engineering, Bioengineering, Biomedical Engineering +14

Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability

Weiwen Ren, Hongshan Liang, Bin Li et al. · Journal of Future Foods · 2024 · 17 citations · Full text

Agriculture, Dairy Science, Food Science +13

Constructing gellan gum/konjac glucomannan/wheat fiber composite hydrogel to simulate edible cartilage by ionic cross-link and moisture regulation

Jiyu Yang, Sijia Zhu, Weiwen Ren et al. · Food Research International · 2024 · 15 citations

Engineering, Bioengineering, Biomedical Engineering +16