Cuihua Chang

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

Cuihua Chang, Sylvana Tu, Sunita Ghosh et al. · Food Research International · 2015 · 255 citations

Agriculture, Agronomy, Food Science +11

Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study

Fuge Niu, Debao Niu, Huijun Zhang et al. · Food Hydrocolloids · 2015 · 164 citations

Engineering, Food Science, Food Chemistry +15

Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin

Cuihua Chang, Thomas G. Meikle, Yujie Su et al. · Food Chemistry · 2018 · 133 citations

Pharmacy, Biochemistry, Materials Science +12

Characteristics and emulsifying properties of acid and acid-heat induced egg white protein

Cuihua Chang, Fuge Niu, Yujie Su et al. · Food Hydrocolloids · 2015 · 122 citations

Agriculture, Biochemistry, Food Science +10

Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions

Cuihua Chang, Fuge Niu, Luping Gu et al. · Food Hydrocolloids · 2016 · 115 citations

Agriculture, Biochemistry, Food Science +14