Chao Wu

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 · 202 citations

Agriculture, Biochemistry, Food Science +14

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

Xiang Li, Xianbing Xu, Liang Song et al. · ACS Applied Materials & Interfaces · 2020 · 152 citations

Engineering, Food Science, Materials Engineering +17

Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism

Deyang Li, Zhifeng Tan, Ziqiang Liu et al. · Food Chemistry · 2021 · 131 citations

Life Sciences, Biochemistry, Food Science +9

Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

Sijie Hu, Jian-Hai Wu, Beiwei Zhu et al. · Ultrasonics Sonochemistry · 2020 · 114 citations · Full text

Engineering, Biochemistry, Biophysics +17

Structural interplay between curcumin and soy protein to improve the water-solubility and stability of curcumin

Yuying Wang, Ruitong Sun, Xianbing Xu et al. · International Journal of Biological Macromolecules · 2021 · 107 citations

Agriculture, Biochemistry, Food Science +4