1. A self-sorted gel network formed by heating a mixture of soy and cod proteins. Issue 8 (1st August 2019) Authors: Wu, Chao; Yan, Xinyu; Wang, Tao; Ma, Wuchao; Xu, Xianbing; Du, Ming Journal: Food & function Issue: Volume 10:Issue 8(2019) Page Start: 5140 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties. Issue 1 (15th December 2020) Authors: Wu, Chao; Wang, Tao; Ren, Chao; Ma, Wuchao; Wu, Di; Xu, Xianbing; Wang, Li‐Shu; Du, Ming Journal: Comprehensive reviews in food science and food safety Issue: Volume 20:Issue 1(2021) Page Start: 627 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment. (December 2020) Authors: Wang, Jiamei; Na, Xiaokang; Navicha, Willard Burton; Wen, Chengrong; Ma, Wuchao; Xu, Xianbing; Wu, Chao; Du, Ming Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 134(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Corrigendum to "Enhancing the thermal stability of soy proteins by preheat treatment at lower protein Concentration" [Food Chem. 306 (2020) 125593]. (1st May 2020) Authors: Ma, Wuchao; Wang, Tao; Wang, Jiamei; Wu, Di; Wu, Chao; Du, Ming Journal: Food chemistry Issue: Volume 311(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri). (September 2019) Authors: Wu, Di; Wu, Chao; Wang, Zhenyu; Fan, Fengjiao; Chen, Hui; Ma, Wuchao; Du, Ming Journal: Food hydrocolloids Issue: Volume 94(2019) Page Start: 537 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of preheat treatment on the physicochemical and interfacial properties of cod proteins and its relation to the stability of subsequent emulsions. (March 2021) Authors: Ma, Wuchao; Wang, Jiamei; Wu, Di; Xu, Xianbing; Du, Ming; Wu, Chao Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri). (April 2019) Authors: Wu, Di; Wu, Chao; Ma, Wuchao; Wang, Zhenyu; Yu, Cuiping; Du, Ming Journal: Food hydrocolloids Issue: Volume 89(2019) Page Start: 707 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration. (15th February 2020) Authors: Ma, Wuchao; Wang, Tao; Wang, Jiamei; Wu, Di; Wu, Chao; Du, Ming Journal: Food chemistry Issue: Volume 306(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Preheat-induced soy protein particles with tunable heat stability. (30th January 2021) Authors: Wang, Jiamei; Burton Navicha, Willard; Na, Xiaokang; Ma, Wuchao; Xu, Xianbing; Wu, Chao; Du, Ming Journal: Food chemistry Issue: Volume 336(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan. (15th May 2022) Authors: Chen, Hongrui; Wu, Di; Ma, Wuchao; Wu, Chao; Liu, Jia; Du, Ming Journal: Food chemistry Issue: Volume 376(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗