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Food Research International (Ottawa, Ont.)|May 22, 2026
Ultrasonic pre-treatment followed by glycation modifies chickpea protein isolate: structural transformation, pickering emulsion stability and gel propertiesBingbing Cui, Ke Li, Yuntao Wang, et al.Food Chemistry|August 10, 2020
Preheat-induced soy protein particles with tunable heat stabilityJiamei Wang, Willard Burton Navicha, Xiaokang Na, et al.Foods (Basel, Switzerland)|May 25, 2024
The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised BeefJunguang Li, Chenhao Sun, Wuchao Ma, et al.Food & Function|May 15, 2023
Myosin heavy chain-derived peptide of <i>Gadus morhua</i> promotes proliferation and differentiation in osteoblasts and bone formation and maintains bone homeostasis in ovariectomized miceMeilian Yang, Shuzhen Cheng, Wuchao Ma, et al.Food Chemistry: X|January 24, 2025
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar proteinJunguang Li, Chenhao Sun, Xiaonan Yue, et al.Ultrasonics Sonochemistry|September 23, 2025
Ultrasound-mediated fabrication of chickpea protein nanoparticles for stabilizing Pickering emulsionsBingbing Cui, Yixue Zhang, Chenyan Zhu, et al.Journal of Agricultural and Food Chemistry|March 9, 2021
Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic TreatmentXiaokang Na, Jiamei Wang, Wuchao Ma, et al.Food Chemistry|September 8, 2023
Coiled-coil scallops (Chlamys farreri) peptide hydrogel with metal ionic and temperature tunable assemblyDi Wu, Chao Wu, Wuchao Ma, et al.Comprehensive Reviews in Food Science and Food Safety|December 16, 2020
Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional propertiesChao Wu, Tao Wang, Chao Ren, et al.Pageof 2