Wang Qingling,明雨,唐紫薇,曹艳芸,孙溪,关天竺.Enhancing the emulsification performance of hempseed protein hydrolysate through the incorporation of sugar beet pectin: Role of interaction mechanism and interfacial behavior.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,283

Wang Qingling,唐紫薇,曹艳芸,明雨.Improving the solubility and interfacial absorption of hempseed protein via a novel high pressure homogenization-assisted pH-shift strategy.FOOD CHEMISTRY,2024,442

Wang Qingling,唐紫薇,李志坤,栾艺,顾晨,刘瑞,mangang wu,葛庆丰.Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2023,230

Wang Qingling,栾艺,唐紫薇,李志坤,顾晨,刘瑞,mangang wu,于海.Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types.FOOD RESEARCH INTERNATIONAL,2023,164

Wang Qingling,顾晨,韦冉冉,栾艺,刘瑞,葛庆丰,于海,mangang wu.Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism.ULTRASONICS SONOCHEMISTRY,2023,94

Wang Qingling,耿晓茜,赵虹霏,于迪,邵俊花,李春强.Tetrasodium pyrophosphate ameliorates oxidative damage to the TGase-catalyzed gelation of actomyosins.FOOD CHEMISTRY,2022,378

Wang Qingling,韦冉冉,胡娟,栾艺,刘瑞,葛庆丰,于海,吴满刚.Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein.INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2022,81

Wang Qingling,顾晨,韦冉冉,栾艺,刘瑞,葛庆丰,于海.Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism.ULTRASONICS SONOCHEMISTRY,2023,94

Wang Qingling,栾艺,唐紫薇,李志坤,顾晨,刘瑞,于海.Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types.FOOD RESEARCH INTERNATIONAL,2023,164

Wang Qingling,唐紫薇,李志坤,栾艺,顾晨,刘瑞,葛庆丰.Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2023,230