Wu‐Dan Cai

Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices

Jing‐Kun Yan, Lixia Wu, Ze-Ru Qiao et al. · Food Chemistry · 2018 · 283 citations

Food Chemistry, Bitter Gourd, Food Analysis +7

Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing

Wen-Yi Qiu, Wu‐Dan Cai, Meng Wang et al. · Food Chemistry · 2019 · 134 citations

Food Chemistry, Citrus Pectin, Sonoelectrochemistry +7

Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran

Jing‐Kun Yan, Lixia Wu, Wu‐Dan Cai et al. · Food Chemistry · 2019 · 112 citations

Food Chemistry, Functional Properties, Soluble Dietary Fibers +8

Production, physicochemical characteristics, and in vitro biological activities of polysaccharides obtained from fresh bitter gourd (Momordica charantia L.) via room temperature extraction techniques

Jing‐Kun Yan, Yun-Bo Yu, Chun Wang et al. · Food Chemistry · 2020 · 87 citations

Food Chemistry, Engineering, Physicochemical Characteristics +7

Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations

Jing‐Kun Yan, Wu‐Dan Cai, Yun-Bo Yu et al. · Food Hydrocolloids · 2020 · 78 citations

Materials Science, Structural Characteristics, Thixotropy +7