Lang‐Hong Wang

Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate

Rui Wang, Lang‐Hong Wang, Qing‐Hui Wen et al. · Food Hydrocolloids · 2022 · 181 citations

Food Colloid, Engineering, Biotechnology +6

Arabinogalactan derived from Lycium barbarum fruit inhibits cancer cell growth via cell cycle arrest and apoptosis

Guiping Gong, Qian Liu, Yangni Deng et al. · International Journal of Biological Macromolecules · 2020 · 80 citations

Cancer Cell Growth, Medicine, Glycobiology +7

Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment

Rui Wang, Man-Qin Zeng, Yuwei Wu et al. · Food Chemistry · 2023 · 51 citations

Ph Shifting Treatment, Micro-encapsulation, Pulsed Electric Field +5

Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and β-lactoglobulin nanodispersions

Zhiwei Liu, Yingxue Zhou, Lang‐Hong Wang et al. · Food Hydrocolloids · 2021 · 49 citations

Biochemistry, Interaction Mechanism, Antioxidant Activity +4

Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding

Xiaoyun Fei, Yuzhong Yan, Lang‐Hong Wang et al. · Food Research International · 2023 · 42 citations

Food Chemistry, Food Colloid, Engineering +14