Concepedia

Cuihua Chang

CC

85

Publications

4.2K

Citations

39

H-Index

2015

Active since

Affiliations

Jiangnan University(Current)

State Key Laboratory of Food Science and Technology

RMIT University

University of Massachusetts Amherst

University of Saskatchewan

Cuihua Chang is an author at Jiangnan University specializing in food engineering, engineering, and biomolecular engineering.

Top concepts

Food EngineeringEngineeringFood ChemistryBiomolecular EngineeringHealthBiochemistryFood ProcessingBiotechnologyFood TechnologyProtein Engineering

Publications per year

2015–2024

85

Publications

85

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 · 244 citations

Canola Protein Isolates, Biochemistry, Food Analysis +7

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

Fuge Niu, Debao Niu, Huijun Zhang et al. · Food Hydrocolloids · 2015 · 158 citations

Food Chemistry, Food Colloid, Emulsion Characteristics +3

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

Cuihua Chang, Thomas G. Meikle, Yujie Su et al. · Food Chemistry · 2018 · 131 citations

Engineering, Biochemistry, Medicine +7

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

Cuihua Chang, Fuge Niu, Yujie Su et al. · Food Hydrocolloids · 2015 · 115 citations

Food Chemistry, Food Colloid, Biochemistry +7

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 · 109 citations

Food Chemistry, Food Colloid, Integrated Emulsions +7

Rows per page

1–5 of 85