| Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels Z Yang, L de Campo, EP Gilbert, R Knott, L Cheng, B Storer, X Lin, L Luo, ... Food Hydrocolloids 124, 107350, 2022 | 65 | 2022 |
| Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates L Luo, L Cheng, R Zhang, Z Yang Food Structure 32, 100265, 2022 | 44 | 2022 |
| Formation and characterisation of high-internal-phase emulsions stabilised by high-pressure homogenised quinoa protein isolate R Zhang, L Cheng, L Luo, Y Hemar, Z Yang Colloids and Surfaces A: Physicochemical and Engineering Aspects 631, 127688, 2021 | 41 | 2021 |
| Impact of high hydrostatic pressure on the gelation behavior and microstructure of quinoa protein isolate dispersions L Luo, R Zhang, J Palmer, Y Hemar, Z Yang ACS Food Science & Technology 1 (11), 2144-2151, 2021 | 24 | 2021 |
| Impacts of sonication and high hydrostatic pressure on the structural and physicochemical properties of quinoa protein isolate dispersions at acidic, neutral and alkaline pHs L Luo, Z Yang, H Wang, M Ashokkumar, Y Hemar Ultrasonics Sonochemistry 91, 106232, 2022 | 18 | 2022 |
| Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70) R Zhang, L Luo, Z Yang, M Ashokkumar, Y Hemar Ultrasonics Sonochemistry 81, 105852, 2021 | 9 | 2021 |
| Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron scattering Z Yang, L Cheng, L de Campo, EP Gilbert, R Mittelbach, L Luo, A Ye, S Li, ... Food Hydrocolloids 137, 108381, 2023 | 5 | 2023 |
| Effects of non-thermal food processing technologies on physicochemical properties of quinoa protein isolate dispersions: a thesis presented in partial fulfilment of the … L Luo Massey University, 2022 | | 2022 |
