1. Food protein-based phytosterol nanoparticles: fabrication and characterization. Issue 9 (23rd August 2016) Authors: Cao, Wen-Jun; Ou, Shi-Yi; Lin, Wei-Feng; Tang, Chuan-He Journal: Food & function Issue: Volume 7:Issue 9(2016) Page Start: 3973 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles. (August 2017) Authors: Zhu, Xue-Feng; Zhang, Ning; Lin, Wei-Feng; Tang, Chuan-He Journal: Food hydrocolloids Issue: Volume 69(2017) Page Start: 173 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification. (January 2018) Authors: Zhu, Xue-Feng; Zheng, Jie; Liu, Fu; Qiu, Cao-Ying; Lin, Wei-Feng; Tang, Chuan-He Journal: Food hydrocolloids Issue: Volume 74(2018) Page Start: 37 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers. (June 2022) Authors: Huang, Zhi-Xuan; Lin, Wei-Feng; Zhang, Yin; Tang, Chuan-He Journal: Food research international Issue: Volume 156(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity. (February 2019) Authors: Chen, Ye-Bao; Zhu, Xue-Feng; Liu, Tong-Xun; Lin, Wei-Feng; Tang, Chuan-He; Liu, Ruihai Journal: Food hydrocolloids Issue: Volume 87(2019) Page Start: 404 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. In-situ monitoring the effect of acoustic vibration in the form of music on the motility of Escherichia coli. (15th January 2021) Authors: Ku, Hsin-Ning; Lin, Wei-Feng; Peng, Hwei-Ling; Yew, Tri-Rung Journal: Applied acoustics Issue: Volume 172(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. New insights into the NaCl impact on emulsifying properties of globular proteins. (March 2022) Authors: Zhang, Lili; Lin, Wei-Feng; Zhang, Yin; Tang, Chuan-He Journal: Food hydrocolloids Issue: Volume 124:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions. Issue 8 (26th July 2017) Authors: Zhu, Xue-Feng; Zheng, Jie; Liu, Fu; Qiu, Chao-Ying; Lin, Wei-Feng; Tang, Chuan-He Journal: Food & function Issue: Volume 8:Issue 8(2017) Page Start: 2974 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗