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Chao Wu

Chao Wu

Dalian Polytechnic University - Dalian / China
Others
AD Scientific Index ID: 4459723
大连工业大学
person_outline Chao Wu's MOST POPULAR ARTICLES
1-) Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion Food Research International 121, 247-256, 2019
2-) Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size Food Hydrocolloids 66, 389-395, 2017
3-) High internal phase emulsion for food-grade 3D printing materials ACS Applied Materials & Interfaces 12 (40), 45493-45503, 2020
4-) Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity Biotechnology Advances 40, 107491, 2020
5-) Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism Food Chemistry 351, 129344, 2021