Ying Wang

Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium

Ying Wang, Jing Zhao, Shucheng Zhang et al. · Food Hydrocolloids · 2022 · 111 citations

Food Colloid, Engineering, Liquid Egg Substitute +9

The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins

Juanjuan Du, Changyu Zhou, Qiang Xia et al. · LWT · 2021 · 107 citations · Full text

Engineering, Biomimetic Materials, Myofibrillar Proteins +17

Determination of 195 pesticide residues in Chinese herbs by gas chromatography–mass spectrometry using analyte protectants

Ying Wang, Hongyu Jin, Shuang‐Cheng Ma et al. · Journal of Chromatography A · 2010 · 95 citations

Residue (Chemistry), Engineering, Pesticide-residue Analysis +16

Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties

Siwen Lyu, Mei‐Ru Chen, Ying Wang et al. · Food Hydrocolloids · 2023 · 90 citations

Protein Chemistry, Biochemistry, Protein Folding +6

Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates

Xiaoying Zhang, Ying Wang, Ziyu Li et al. · Food Hydrocolloids · 2024 · 90 citations

Polysaccharide Type, Biomanufacturing, Biochemistry +7