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Foods (Basel, Switzerland)|September 4, 2020
Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall MaterialMu Tian, Cuina Wang, Jianjun Cheng, et al.Food Chemistry|March 18, 2023
Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibilityYuanyuan Zhang, Tiehua Zhang, Chao Dong, et al.Journal of Dairy Science|September 30, 2023
Structure and functionality of whey protein, pea protein, and mixed whey and pea proteins treated by pH shift or high-intensity ultrasoundRu Zhao, Wenfei Fu, Dan Li, et al.Food Science & Nutrition|August 21, 2019
Effects of polymerized whey protein on survivability of <i>Lactobacillus acidophilus</i> LA-5 during freeze-dryingCuina Wang, Mu Wang, Hao Wang, et al.Food Research International (Ottawa, Ont.)|September 9, 2022
Pea protein based nanocarriers for lipophilic polyphenols: Spectroscopic analysis, characterization, chemical stability, antioxidant and molecular dockingXiaoge Zhang, Ce Wang, Zitong Qi, et al.Molecules (Basel, Switzerland)|April 3, 2021
Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization, Bioavailability and Sub-Chronic Toxicity EvaluationSiyu Zhang, Cuina Wang, Weigang Zhong, et al.Food Chemistry|August 28, 2025
Alteration in conformation and emulsibility of lactoferrin-low methoxyl pectin complexes induced by non-covalent interactions with rosmarinic acidChuanrui Jiang, Fujun Liu, Yuxin He, et al.Frontiers in Nutrition|February 9, 2023
Comparative proteomics of human milk casein fraction collected from women of Korean and Han ethnic groups in ChinaCuina Wang, Yingcong Lu, Jia Hu, et al.International Journal of Biological Macromolecules|November 20, 2024
Formation of whey protein, pectin, and chlorogenic acid ternary complexes and their application in emulsionsYuanyuan Zhang, Yingcong Lu, Yaxuan Liu, et al.Food Chemistry|February 25, 2026
Pea protein-steviol glycosides complexes: Fabrication, characterization and evaluation for the emulsifying capacityWen Wang, Jingyu Xia, Min Zhang, et al.Pageof 8