Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar proteinMangang Wu, Hai Yu, Yan Cao et al.|International Journal of Food Properties|2019Cited by 73
Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gelMangang Wu, Hai Yu, Yan Cao et al.|Journal of the Science of Food and Agriculture|2019Cited by 54
Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsionsQingling Wang, Mangang Wu, Ziwei Tang et al.|International Journal of Biological Macromolecules|2023Cited by 46
Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized EmulsionsMangang Wu, Hai Yu, Zhikun Li et al.|Foods|2021Cited by 36
Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline typesQingling Wang, Mangang Wu, Yi Luan et al.|Food Research International|2023Cited by 34