Zhili Wan

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Xiao Liu, Jian Guo, Zhili Wan et al. · Food Hydrocolloids · 2017 · 252 citations

Food Chemistry, Food Colloid, Biomanufacturing +5

Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions

Zhili Wan, Jinmei Wang, Liying Wang et al. · Food Chemistry · 2014 · 184 citations

Food Chemistry, Food Colloid, Polyphenolics +11

Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators

Qing Li, Mengyue Xu, Jing Xie et al. · Food Research International · 2020 · 153 citations · Full text

Rheological Constitutive Equation, Engineering, Mechanical Engineering +8

Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System

Zhili Wan, Xiaoquan Yang, Leonard M.C. Sagis · Langmuir · 2016 · 143 citations

Food Colloid, Engineering, Pure Fibrils +21

Associative interactions between chitosan and soy protein fractions: Effects of pH, mixing ratio, heat treatment and ionic strength

Yang Yuan, Zhili Wan, Xiaoquan Yang et al. · Food Research International · 2013 · 133 citations

Food Chemistry, Associative Interactions, Engineering +10