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Food Chemistry|June 30, 2019
Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processingWen-Yi Qiu, Wu-Dan Cai, Meng Wang, et al.
Food Chemistry|September 18, 2020
Emulsifying properties of a ferulic acid-grafted curdlan conjugate and its contribution to the chemical stability of β-caroteneYun-Bo Yu, Wu-Dan Cai, Zi-Wei Wang, et al.
Food Chemistry|September 22, 2018
Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slicesJing-Kun Yan, Li-Xia Wu, Ze-Ru Qiao, et al.
Food Chemistry|April 23, 2019
Quaternized curdlan/pectin polyelectrolyte complexes as biocompatible nanovehicles for curcuminLi-Xia Wu, Ze-Ru Qiao, Wu-Dan Cai, et al.
Food Chemistry|February 7, 2021
Construction and characterization of antioxidative ferulic acid-grafted carboxylic curdlan conjugates and their contributions on β-carotene storage stabilityZi-Wei Wang, Zhi-Hong Zhang, Ze-Ru Qiao, et al.
Food Chemistry|January 16, 2019
Conformational and rheological properties of a quaternary ammonium salt of curdlanWu-Dan Cai, Wen-Yi Qiu, Zhi-Chao Ding, et al.
Food Chemistry|July 28, 2019
Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugatesWu-Dan Cai, Jie Zhu, Li-Xia Wu, et al.
Food Chemistry|July 2, 2019
Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat branJing-Kun Yan, Li-Xia Wu, Wu-Dan Cai, et al.
Journal of the Science of Food and Agriculture|June 17, 2020
Conjugation of ferulic acid onto pectin affected the physicochemical, functional and antioxidant propertiesChun Wang, Wu-Dan Cai, Jing Yao, et al.
Carbohydrate Polymers|September 21, 2017
Purification, structural characterization and bioactivity evaluation of a novel proteoglycan produced by Corbicula flumineaJing-Kun Yan, Yao-Yao Wang, Wen-Yi Qiu, et al.
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