Wuchao Ma

Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion

Wuchao Ma, Jiamei Wang, Xianbing Xu et al. · Food Research International · 2019 · 196 citations

Engineering, Sonoelectrochemistry, Sonochemistry +8

Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems

Chao Wu, Jiamei Wang, Xinyu Yan et al. · Food Hydrocolloids · 2019 · 103 citations

Food Chemistry, Protein Chemistry, Biochemistry +13

Strong fish gelatin hydrogels enhanced by carrageenan and potassium sulfate

Hongrui Chen, Di Wu, Wuchao Ma et al. · Food Hydrocolloids · 2021 · 95 citations

Tissue Engineering, Hydrogels, Biopolymer Gel +8

Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan

Hongrui Chen, Di Wu, Wuchao Ma et al. · Food Chemistry · 2021 · 95 citations

Tissue Engineering, Hydrogels, Biopolymer Gel +9

Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri)

Di Wu, Chao Wu, Wuchao Ma et al. · Food Hydrocolloids · 2018 · 91 citations

Biomanufacturing, Engineering, Food Physic +9