Chao Wu

Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

Chao Wu, Yufei Hua, Yeming Chen et al. · Food Hydrocolloids · 2016 · 162 citations

Engineering, Protein Folding, Functional Property +10

Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

Chao Wu, Ruoshi Liu, Weining Huang et al. · Journal of Cereal Science · 2012 · 118 citations

Food Fermentation, Sourdough Fermentation, Chinese Northern-style +2

Release Behavior of Non-Network Proteins and Its Relationship to the Structure of Heat-Induced Soy Protein Gels

Chao Wu, Yufei Hua, Yeming Chen et al. · Journal of Agricultural and Food Chemistry · 2015 · 55 citations

Engineering, Food Biophysics, Protein Phase Separation +17

The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat‐induced soy protein gels as affected by heating time and temperature

Chao Wu, Wuchao Ma, Yufei Hua · International Journal of Food Science & Technology · 2018 · 45 citations

Food Chemistry, Protein Chemistry, Biopolymer Gel +14

Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application

Xue Hei, Shanshan Li, Zhe Liu et al. · Food Chemistry · 2024 · 44 citations

Biopolymer Gel, Microgel Particles, Food Colloid +6