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Journal of Agricultural and Food Chemistry|July 28, 2023
Insights from 4D Label-Free Proteomic Analysis into Variation of Milk Fat Globule Membrane Proteins of Human Milk Associated with Infant's GenderCuina Wang, Ru Zhao, Wenfei Fu, et al.Food Science & Nutrition|December 5, 2018
Stability and in vitro digestibility of beta-carotene in nanoemulsions fabricated with different carrier oilsXinhui Zhou, Hao Wang, Cuina Wang, et al.Colloids and Surfaces. B, Biointerfaces|May 13, 2026
Tuning complexation and functionality of lactoferrin-low methoxyl pectin complexes by chlorogenic acid during acidificationWenfei Fu, Yuxin He, Guo Tian, et al.Food Science & Nutrition|March 29, 2019
Effects of feeding hyperlipidemia rats with symbiotic oat-based frozen yogurt on serum triglycerides and cholesterolRuishu Yang, Cuina Wang, Haiqing Ye, et al.Food Chemistry: X|February 27, 2023
Comparative proteomics analyses of whey proteins from breastmilk collected from two ethnic groups in northeast ChinaCuina Wang, Yingcong Lu, Keyi He, et al.Journal of Dairy Science|March 26, 2026
Microstructure, texture, rheology, flavor and sensory attributes of spreadable processed cheese as affected by partially substitution with thermal-sonicated mung bean protein vegan cheeseAnastasiia A Ushkalova, Guoxin Teng, Hao Zhang, et al.Foods (Basel, Switzerland)|February 15, 2022
Enhanced Stability and Oral Bioavailability of Cannabidiol in Zein and Whey Protein Composite Nanoparticles by a Modified Anti-Solvent ApproachCe Wang, Jia Wang, Yonghai Sun, et al.Food Research International (Ottawa, Ont.)|May 13, 2025
Fabrication, characterization, and application in 3D printing of high internal phase emulsion stabilized by alkaline thermal treated pea protein and pectin complexRu Zhao, Boxue Xia, Abbas Khan, et al.Journal of Dairy Science|May 10, 2025
Fabrication and characterization of glucono-δ-lactone-induced cold-set emulsion gels stabilized by a whey and pea protein mixture at various mixing ratios for the delivery of curcuminRu Zhao, Min Zhang, Yuxin He, et al.Food Research International (Ottawa, Ont.)|March 27, 2026
Emulsion-template oleogels: Formation mechanisms, structural regulation, and potential as solid fat substitutesRu Zhao, Min Zhang, Meijun Liu, et al.Pageof 8