1. Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers. (October 2015) Authors: Wu, Bi-cheng; McClements, David Julian Journal: Food research international Issue: Volume 76:Part 3(2015:Oct.) Page Start: 777 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin. (December 2015) Authors: Wu, Bi-cheng; McClements, David Julian Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 177 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin. (December 2015) Authors: Wu, Bi-cheng; McClements, David Julian Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 177 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Functional hydrogel microspheres: Parameters affecting electrostatic assembly of biopolymer particles fabricated from gelatin and pectin. (June 2015) Authors: Wu, Bi-cheng; McClements, David Julian Journal: Food research international Issue: Volume 72(2015:Jun.) Page Start: 231 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics. (May 2015) Authors: Wu, Bi-cheng; McClements, David Julian Journal: Food hydrocolloids Issue: Volume 47(2015:May) Page Start: 87 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Modulating the morphology of hydrogel particles by thermal annealing: mixed biopolymer electrostatic complexes. (29th September 2015) Authors: Wu, Bi-cheng; McClements, David Julian Journal: Journal of physics Issue: Volume 48:Number 43(2015) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability. (December 2015) Authors: Azarikia, Fatemeh; Wu, Bi-cheng; Abbasi, Soleiman; McClements, David Julian Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 18 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability. (December 2015) Authors: Azarikia, Fatemeh; Wu, Bi-cheng; Abbasi, Soleiman; McClements, David Julian Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 18 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Structural design approaches for creating fat droplet and starch granule mimetics. Issue 2 (8th August 2016) Authors: McClements, David Julian; Chung, Cheryl; Wu, Bi-cheng Journal: Food & function Issue: Volume 8:Issue 2(2017) Page Start: 498 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗