Tianjin Food Group (China)

Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise

Chanchan Sun, Rui Liu, Bin Liang et al. · Food Research International · 2018 · 119 citations

Food Chemistry, Biomanufacturing, Engineering +8

Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein

Chanchan Sun, Bin Liang, Huanjing Sheng et al. · International Journal of Biological Macromolecules · 2018 · 48 citations

Food Colloid, Whey Protein, Biochemistry +6

Affinity binding-mediated fluorometric protein assay based on the use of target-triggered DNA assembling probes and aptamers labelled with upconversion nanoparticles: application to the determination of platelet derived growth factor-BB

Yue Liu, Weijun Liu, Jia Hu et al. · Microchimica Acta · 2019 · 22 citations

Thrombopoiesis, Nanomedicine, Target-triggered Dna +8

Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein

Chanchan Sun, Rui Liu, Huanjing Sheng et al. · Food & Function · 2018 · 17 citations

Catalytic ozone oxidation of m-cresol by spirulina biochar-modified perovskite: Catalyst deactivation and in situ regeneration

Xuefei Tan, Shengzhe Wang, Lei Ma et al. · Separation and Purification Technology · 2023 · 12 citations