Meizhu Dang

Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects

Yangyang Jia, Ibrahim Khalifa, Meizhu Dang et al. · Food Hydrocolloids · 2022 · 55 citations

Agriculture, Chemical Engineering, Food Science +16

Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner

Jing Du, Meizhu Dang, Ibrahim Khalifa et al. · Food Research International · 2020 · 54 citations

Agriculture, Food Science, Plant Sciences +14

Influence of the gallate moiety on the interactions between green tea polyphenols and lipid membranes elucidated by molecular dynamics simulations

Rongzu Nie, Meizhu Dang, Zhenzhen Ge et al. · Biophysical Chemistry · 2021 · 28 citations

Life Sciences, Biochemistry, Chemistry +17

Persimmon tannin can enhance the emulsifying properties of persimmon pectin via promoting the network and forming a honeycomb-structure

Yangyang Jia, Meizhu Dang, Ibrahim Khalifa et al. · Food Hydrocolloids · 2022 · 28 citations

Agriculture, Food Science, Food Chemistry +7

Aroma components at various stages of litchi juice processing

Chunmei Li, Jufang Hao, Meizhu Dang et al. · Journal of the Science of Food and Agriculture · 2009 · 24 citations · Full text

Agriculture, Food Science, Food Analysis +15