Qiwei Du

Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent

Qiwei Du, Jinjing Tang, Mingjiang Xu et al. · Food Chemistry · 2020 · 67 citations

Food Chemistry, Food Colloid, Dextrose Equivalent +5

Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications

Qiwei Du, Linhui Zhou, Minghui Li et al. · Food Frontiers · 2022 · 57 citations · Full text

Biomanufacturing, Engineering, Food Bioactive Compound +15

Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions

Qiwei Du, Xuehua Ji, Fei Lyu et al. · Food Hydrocolloids · 2021 · 53 citations

Food Chemistry, Food Colloid, Engineering +8

The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability

Qiwei Du, Shunyu Wang, Fei Lyu et al. · Colloids and Surfaces B Biointerfaces · 2021 · 40 citations

Food Chemistry, Interfacial Covalent Bonding, Engineering +9

Recent progress in biological activities and health benefits of konjac glucomannan and its derivatives

Qiwei Du, Jianhua Liu, Yuting Ding · Bioactive Carbohydrates and Dietary Fibre · 2021 · 39 citations

Konjac Glucomannan, Biochemistry, Medicine +8