| Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates H Wang, FWJ van den Berg, W Zhang, TP Czaja, L Zhang, BM Jespersen, ... Food Hydrocolloids 128, 107540, 2022 | 50 | 2022 |
| Structural characteristics of high-moisture extrudates with oil-in-water emulsions H Wang, L Zhang, TP Czaja, S Bakalis, W Zhang, R Lametsch Food Research International 158, 111554, 2022 | 30 | 2022 |
| Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio H Wang, R Wang, L Zhang, W Zhang, S Bakalis, Y Li, R Lametsch Food Research International 163, 112286, 2023 | 12 | 2023 |
| Effect of gelling temperature and calcium chloride concentration on rheological and microstructural properties of acid‐induced gels of milk protein concentrates H Wang, Y Wang, D Yuan, J Cao, L Chen, Y Li, L Zhang Journal of Food Processing and Preservation 42 (10), e13719, 2018 | 7 | 2018 |
| Effects of nanofiltration and evaporation on the gel properties of milk protein concentrates with different preheat treatments H Wang, Y Wang, J Cao, D Yuan, L Chen, J Han, Y Li, L Zhang Journal of dairy science 101 (6), 4977-4982, 2018 | 3 | 2018 |
