Wang, Haitao

Whole<i> Gracilaria</i> biomass as a green emulsifier for pickering emulsions: Applications in astaxanthin delivery and fat replacement

Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers (Vol 285, 128805, 2024)

Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers

Preparation of bilayer nano-oleogel by whey protein isolate and soy lecithin for fish oil encapsulation and its application in cookies

Protein coronas formed by three blood proteins and food-borne carbon dots from roast mackerel: Effects on cytotoxicity and cellular metabolites

Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel

High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application