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Food Chemistry|June 26, 2025
Decoding protein structure effects: Konjac glucomannan mediated oleogel networks with different structural properties via emulsion interface designZiwei Luo, Sumeng Wei, Minhua Zhang, et al.Journal of the Science of Food and Agriculture|July 20, 2019
Effects of high-speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low-fat conditionsLei Zhou, Xiao Feng, Yuling Yang, et al.Meat Science|June 28, 2023
Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wanSumeng Wei, Xue Liang, Baohua Kong, et al.Food Chemistry|February 15, 2026
Tailoring oleogel properties from aerogel templates: A comparative study of konjac glucomannan modified by freeze-thaw, ethanol, and alkali strategiesMinhua Zhang, Sumeng Wei, Ziwei Luo, et al.International Journal of Biological Macromolecules|September 20, 2023
In-depth insight into the effects of tapioca or corn acetylated distarch phosphate on the gel properties and in vitro digestibility of kung-wanSumeng Wei, Xue Liang, Yining Xu, et al.Food Chemistry|July 3, 2024
Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transitionSumeng Wei, Jingming Zhang, Xue Liang, et al.Meat Science|November 3, 2024
Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transitionSumeng Wei, Xin Li, Jingming Zhang, et al.Pageof 1