Wu C - Search Results

1

Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion.

Ma W, Wang J, Xu X, Qin L, Wu C, Du M. Ma W, et al. Among authors: wu c. Food Res Int. 2019 Jul;121:247-256. doi: 10.1016/j.foodres.2019.03.024. Epub 2019 Mar 12. Food Res Int. 2019. PMID: 31108746

2

Observation of allylic rearrangement in water-rich reaction.

Pang YC, Hou X, Qin L, Wu C, Xue W, Zheng YZ, Zheng Z, Chen XM. Pang YC, et al. Among authors: wu c. Chem Commun (Camb). 2014 Mar 18;50(22):2910-2. doi: 10.1039/c3cc49287g. Epub 2014 Feb 4. Chem Commun (Camb). 2014. PMID: 24492244

3

A self-sorted gel network formed by heating a mixture of soy and cod proteins.

Wu C , Yan X , Wang T , Ma W , Xu X , Du M . Wu C , et al. Food Funct. 2019 Aug 1;10(8):5140-5151. doi: 10.1039/c9fo00560a. Epub 2019 Aug 1. Food Funct. 2019. PMID: 31368476

4

Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration.

Ma W, Wang T, Wang J, Wu D, Wu C, Du M. Ma W, et al. Among authors: wu d, wu c. Food Chem. 2020 Feb 15;306:125593. doi: 10.1016/j.foodchem.2019.125593. Epub 2019 Oct 4. Food Chem. 2020. PMID: 31610327

5

Preheat-stabilized pea proteins with anti-aggregation properties.

Wu C, Wang J, Ma W, Cai Y, Wang T. Wu C, et al. Int J Biol Macromol. 2020 Jul 15;155:1288-1295. doi: 10.1016/j.ijbiomac.2019.11.100. Epub 2019 Nov 13. Int J Biol Macromol. 2020. PMID: 31733245

6

Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity.

Wu D, Tu M, Wang Z, Wu C, Yu C, Battino M, El-Seedi HR, Du M. Wu D, et al. Among authors: wu c. Biotechnol Adv. 2020 May-Jun;40:107491. doi: 10.1016/j.biotechadv.2019.107491. Epub 2019 Nov 20. Biotechnol Adv. 2020. PMID: 31756373 Review.

7

Corrigendum to "Enhancing the thermal stability of soy proteins by preheat treatment at lower protein Concentration" [Food Chem. 306 (2020) 125593].

Ma W, Wang T, Wang J, Wu D, Wu C, Du M. Ma W, et al. Among authors: wu d, wu c. Food Chem. 2020 May 1;311:125883. doi: 10.1016/j.foodchem.2019.125883. Epub 2019 Nov 19. Food Chem. 2020. PMID: 31757492 No abstract available.

8

Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions.

Bi AQ, Xu XB, Guo Y, Du M, Yu CP, Wu C. Bi AQ, et al. Among authors: wu c. Ultrason Sonochem. 2020 Jun;64:104916. doi: 10.1016/j.ultsonch.2019.104916. Epub 2019 Dec 4. Ultrason Sonochem. 2020. PMID: 31874728 Free article.

9

The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles.

Ma W , Wang J , Wu D , Chen H , Wu C , Du M . Ma W , et al. Among authors: wu d, wu c. Food Funct. 2020 Feb 26;11(2):1385-1396. doi: 10.1039/c9fo02270h. Food Funct. 2020. PMID: 31967151

10

Inducing secondary structural interplays between scallop muscle proteins and soy proteins to form soluble composites.

Wu C, Wang J, Na X, Wang Z, Xu X, Wang T. Wu C, et al. Food Funct. 2020 Apr 30;11(4):3351-3360. doi: 10.1039/c9fo03106e. Food Funct. 2020. PMID: 32226997

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