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 | 266 | 2009 |
Chitosan-based conventional and Pickering emulsions with long-term stability XY Wang, MC Heuzey Langmuir 32 (4), 929-936, 2016 | 158 | 2016 |
Pickering emulsion gels based on insoluble chitosan/gelatin electrostatic complexes XY Wang, MC Heuzey RSC advances 6 (92), 89776-89784, 2016 | 84 | 2016 |
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 | 52 | 2010 |
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 | 47 | 2009 |
Chitosan-stabilized emulsion gels via pH-induced droplet flocculation XY Wang, J Wang, D Rousseau, CH Tang Food Hydrocolloids 105, 105811, 2020 | 42 | 2020 |
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 | 28 | 2020 |
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 | 28 | 2016 |
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 | 9 | 2012 |