Wu C - Search Results

1

Controlling the co-aggregation and gelation of cod-soy binary proteins based on partially/fully denatured soy proteins.

Zheng X, Zou B, Zhu R, Zhang J, Na X, Du M, Zhu B, Wu C. Zheng X, et al. Among authors: wu c. Food Chem. 2024 Nov 6;465(Pt 1):141931. doi: 10.1016/j.foodchem.2024.141931. Online ahead of print. Food Chem. 2024. PMID: 39536625

2

Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration.

Ma W, Wang T, Wang J, Wu D, Wu C, Du M. Ma W, et al. Among authors: wu d, wu c. Food Chem. 2020 Feb 15;306:125593. doi: 10.1016/j.foodchem.2019.125593. Epub 2019 Oct 4. Food Chem. 2020. PMID: 31610327

3

Preheat-induced soy protein particles with tunable heat stability.

Wang J, Burton Navicha W, Na X, Ma W, Xu X, Wu C, Du M. Wang J, et al. Among authors: wu c. Food Chem. 2021 Jan 30;336:127624. doi: 10.1016/j.foodchem.2020.127624. Epub 2020 Jul 25. Food Chem. 2021. PMID: 32768901

4

Mechanisms of heat-mediated aggregation behavior of water-soluble cod protein.

Zheng X, Zou B, Ren C, Xu X, Du M, Wu C. Zheng X, et al. Among authors: wu c. Food Chem. 2023 Sep 1;419:135973. doi: 10.1016/j.foodchem.2023.135973. Epub 2023 Mar 21. Food Chem. 2023. PMID: 37011572

5

Constructing a strongly interacting Pea-Cod binary protein system by introducing metal cations toward enhanced gelling properties.

Zou B, Zheng X, Na X, Cheng S, Qie Z, Xu X, Du M, Wu C. Zou B, et al. Among authors: wu c. Food Res Int. 2024 Feb;178:113955. doi: 10.1016/j.foodres.2024.113955. Epub 2024 Jan 6. Food Res Int. 2024. PMID: 38309874

6

Soy protein particles as stabilizers of heat-stable O/W emulsions with 20% protein content.

Zhang R, Wei Y, Zou B, Zheng X, Ren C, Na X, Xu X, Du M, Zhu B, Wu C. Zhang R, et al. Among authors: wu c. Food Chem. 2024 Nov 1;457:140157. doi: 10.1016/j.foodchem.2024.140157. Epub 2024 Jun 18. Food Chem. 2024. PMID: 38924918

7

Structure of yuba films at the air/liquid interface as effected by the interfacial adsorption behavior of protein aggregates.

Cai WQ, Zou BW, Na XK, Ren C, Zheng XH, Xu XB, Du M, Zhu B, Wu C. Cai WQ, et al. Among authors: wu c. Food Chem. 2024 Dec 1;460(Pt 3):140818. doi: 10.1016/j.foodchem.2024.140818. Epub 2024 Aug 10. Food Chem. 2024. PMID: 39137576

8

Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion.

Ma W, Wang J, Xu X, Qin L, Wu C, Du M. Ma W, et al. Among authors: wu c. Food Res Int. 2019 Jul;121:247-256. doi: 10.1016/j.foodres.2019.03.024. Epub 2019 Mar 12. Food Res Int. 2019. PMID: 31108746

9

A self-sorted gel network formed by heating a mixture of soy and cod proteins.

Wu C , Yan X , Wang T , Ma W , Xu X , Du M . Wu C , et al. Food Funct. 2019 Aug 1;10(8):5140-5151. doi: 10.1039/c9fo00560a. Epub 2019 Aug 1. Food Funct. 2019. PMID: 31368476

10

Corrigendum to "Enhancing the thermal stability of soy proteins by preheat treatment at lower protein Concentration" [Food Chem. 306 (2020) 125593].

Ma W, Wang T, Wang J, Wu D, Wu C, Du M. Ma W, et al. Among authors: wu d, wu c. Food Chem. 2020 May 1;311:125883. doi: 10.1016/j.foodchem.2019.125883. Epub 2019 Nov 19. Food Chem. 2020. PMID: 31757492 No abstract available.

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