Haitao Wang

High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application

Lijuan Zhang, Ahmed A. Zaky, Chengfu Zhou et al. · Food Hydrocolloids · 2022 · 236 citations

Biopolymer Gel, Food Colloid, Engineering +10

Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI

Shasha Cheng, Xiaohui Wang, Ranran Li et al. · Meat Science · 2018 · 211 citations

Animal Physiology, Muscle Function, Multiple Freeze-thaw Cycles +6

The characteristics of TAG and EPA accumulation in Nannochloropsis oceanica IMET1 under different nitrogen supply regimes

Yingying Meng, Junpeng Jiang, Haitao Wang et al. · Bioresource Technology · 2014 · 137 citations

Biogeochemistry, Eutrophication, Engineering +7

Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study

Xue Zhao, Xuedi Zhang, Shanshan Tie et al. · Food Hydrocolloids · 2020 · 134 citations

Nanomedicine, Engineering, Improved Stability +5

Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing

Lijuan Zhang, Chengfu Zhou, Shanghua Xing et al. · Food Chemistry · 2023 · 127 citations

Food Colloid, Biomanufacturing, Edible Packaging +9