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Xiaoyan Wang
Xiaoyan Wang
在 polymtl.ca 的电子邮件经过验证
标题
引用次数
引用次数
年份
Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties
CH Tang, XY Wang, XQ Yang, L Li
Journal of Food Engineering 92 (4), 432-437, 2009
2662009
Chitosan-based conventional and Pickering emulsions with long-term stability
XY Wang, MC Heuzey
Langmuir 32 (4), 929-936, 2016
1582016
Pickering emulsion gels based on insoluble chitosan/gelatin electrostatic complexes
XY Wang, MC Heuzey
RSC advances 6 (92), 89776-89784, 2016
842016
Physicochemical and structural characterisation of globulin and albumin from common buckwheat (Fagopyrum esculentum Moench) seeds
CH Tang, XY Wang
Food Chemistry 121 (1), 119-126, 2010
522010
Physicochemical and conformational properties of buckwheat protein isolates: Influence of polyphenol removal with cold organic solvents from buckwheat seed flours
CH Tang, XY Wang, F Liu, CS Wang
Journal of agricultural and food chemistry 57 (22), 10740-10748, 2009
472009
Chitosan-stabilized emulsion gels via pH-induced droplet flocculation
XY Wang, J Wang, D Rousseau, CH Tang
Food Hydrocolloids 105, 105811, 2020
422020
Facilitating supercritical CO2 assisted exfoliation of graphene nanoplatelets with the polymer matrix
J Wang, C Zhao, LH Mark, X Wang, R Li, N Moghimian, M Hamidinejad, ...
Chemical Engineering Journal 394, 124930, 2020
282020
Complexation of chitosan and gelatin: From soluble complexes to colloidal gel
XY Wang, CS Wang, MC Heuzey
International Journal of Polymeric Materials and Polymeric Biomaterials 65 …, 2016
282016
Physicochemical and antioxidant properties of Buckwheat protein isolates with different polyphenolic content modified by limited hydrolysis with trypsin
XY Wang, CH Tang
Food Technology and Biotechnology 50 (1), 17, 2012
92012
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