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 · 196 citations

Engineering, Sonoelectrochemistry, Sonochemistry +8

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

Xiang Li, Xianbing Xu, Liang Song et al. · ACS Applied Materials & Interfaces · 2020 · 149 citations

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 · 120 citations

Shrimp Myofibrillar Protein, Biochemistry, Food Biophysics +4

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 · 109 citations · Full text

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