Fuge Niu

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

The characteristic and dispersion stability of nanocellulose produced by mixed acid hydrolysis and ultrasonic assistance

Fuge Niu, Mengya Li, Qi Huang et al. · Carbohydrate Polymers · 2017 · 139 citations

Natural Sciences, Materials Engineering, Materials Science +14

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

Ovalbumin–gum arabic interactions: Effect of pH, temperature, salt, biopolymers ratio and total concentration

Fuge Niu, Yujie Su, Yuntao Liu et al. · Colloids and Surfaces B Biointerfaces · 2013 · 119 citations

Agriculture, Food Science, Food Chemistry +8

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