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Wang Wen-Qiong

Showing results (1-10 of 7) with videos related to

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Journal of Biotechnology|October 13, 2018
Optimization of transglutaminase (TG) immobilization on the surface of polyethersulfone ultrafiltration membrane and its characteristics in a membrane reactorWang Wen-Qiong, Zhang Xiao-Feng
Food Science & Nutrition|June 17, 2021
The effect of composite enzyme catalysis whey protein cross-linking on filtration performanceWang Wen-Qiong, Zhou Ji-Yang, Yu Qian, et al.
Food Chemistry|August 21, 2016
Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linkingWang Wen-Qiong, Zhang Lan-Wei, Han Xue, et al.
Journal of Food Science|March 2, 2021
Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reactionWang Wen-Qiong, Yuan Pei-Pei, Zhou Ji-Yang, et al.
Scientific Reports|April 24, 2023
The mechanism of whey protein and blueberry juice mixed system fermented with Lactobacillus inhibiting Escherichia coli during storageYu Qian, Lu Gui-Bing, Wang Wen-Qiong, et al.
Food Chemistry|April 9, 2019
Whey protein membrane processing methods and membrane fouling mechanism analysisWang Wen-Qiong, Wa Yun-Chao, Zhang Xiao-Feng, et al.
RSC Advances|April 28, 2022
Structural and compositional changes of whey protein and blueberry juice fermented using <i>Lactobacillus plantarum</i> or <i>Lactobacillus casei</i> during fermentationWang Wen-Qiong, Zhang Jie-Long, Yu Qian, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Journal of Biotechnology|October 13, 2018
Optimization of transglutaminase (TG) immobilization on the surface of polyethersulfone ultrafiltration membrane and its characteristics in a membrane reactorWang Wen-Qiong, Zhang Xiao-Feng
Food Science & Nutrition|June 17, 2021
The effect of composite enzyme catalysis whey protein cross-linking on filtration performanceWang Wen-Qiong, Zhou Ji-Yang, Yu Qian, et al.
Food Chemistry|August 21, 2016
Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linkingWang Wen-Qiong, Zhang Lan-Wei, Han Xue, et al.
Journal of Food Science|March 2, 2021
Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reactionWang Wen-Qiong, Yuan Pei-Pei, Zhou Ji-Yang, et al.
Scientific Reports|April 24, 2023
The mechanism of whey protein and blueberry juice mixed system fermented with Lactobacillus inhibiting Escherichia coli during storageYu Qian, Lu Gui-Bing, Wang Wen-Qiong, et al.
Food Chemistry|April 9, 2019
Whey protein membrane processing methods and membrane fouling mechanism analysisWang Wen-Qiong, Wa Yun-Chao, Zhang Xiao-Feng, et al.
RSC Advances|April 28, 2022
Structural and compositional changes of whey protein and blueberry juice fermented using <i>Lactobacillus plantarum</i> or <i>Lactobacillus casei</i> during fermentationWang Wen-Qiong, Zhang Jie-Long, Yu Qian, et al.
Pageof 1