Lirong Cheng

Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

Zhi Yang, Liliana de Campo, Elliot P. Gilbert et al. · Food Hydrocolloids · 2021 · 128 citations

Natural Sciences, Biochemistry, Chemistry +11

Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates

Lan Luo, Lirong Cheng, Ruijia Zhang et al. · Food Structure · 2022 · 94 citations

Engineering, Biochemistry, Food Rheology +10

Formation and characterisation of high-internal-phase emulsions stabilised by high-pressure homogenised quinoa protein isolate

Ruijia Zhang, Lirong Cheng, Lan Luo et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2021 · 71 citations

Engineering, Chemical Engineering, Food Science +12

Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing

Yinxuan Hu, Lirong Cheng, Sung Je Lee et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2023 · 63 citations · Full text

Engineering, Chemical Engineering, Food Science +17

Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels

Shubham Patole, Lirong Cheng, Zhi Yang · Food Biophysics · 2022 · 60 citations · Full text

Agriculture, Biochemistry, Food Science +17