Effects of different extraction methods on contents, profiles, and antioxidant abilities of free and bound phenolics of <i>Sargassum polycystum</i> from the South China SeaYujiao Wu, Qiuping Zhong, Heqi Gao et al.|Journal of Food Science|2022Cited by 62
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch typeZhiming Wang, Guang Liu, Funi Chen et al.|Food Chemistry|2024Cited by 59
Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound EmulsionYuan Liu, Mingwei Zhang, Xiaojun Tang et al.|Molecules|2020Cited by 46
Fibrous whey protein mediated homogeneous and soft-textured emulsion gels for elderly: Enhancement of bioaccessibility for curcuminZhiming Wang, Yuanyuan Deng, Yan Zhang et al.|Food Chemistry|2023Cited by 42
Rice bran-modified wheat gluten nanoparticles effectively stabilized pickering emulsion: An interfacial antioxidant inhibiting lipid oxidationZhiming Wang, Mingwei Zhang, Yongxuan Ma et al.|Food Chemistry|2022Cited by 39