Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins
2020 · Food Chemistry · 122 citations
https://doi.org/10.1016/j.foodchem.2020.127114
M
Mengzhen Ding
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Mengzhen Ding is an academic researcher from Dalian University of Technology. The author has contributed to research in topics: Proteins in Food Systems & Meat and Animal Product Quality & Pickering emulsions and particle stabilization. The author has an h-index of 20, co-authored 32 publications.
Papers by this author
worksCommercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences
2020 · LWT · 109 citations
https://doi.org/10.1016/j.lwt.2020.109207
Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces
2019 · Food Chemistry · 69 citations
https://doi.org/10.1016/j.foodchem.2019.125597
Octenyl succinic anhydride modification of bovine bone and fish skin gelatins and their application for fish oil-loaded emulsions
2020 · Food Hydrocolloids · 69 citations
https://doi.org/10.1016/j.foodhyd.2020.106041
Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability
2020 · Food Science and Human Wellness · 66 citations
https://doi.org/10.1016/j.fshw.2020.04.007
Effects of surfactant type and preparation pH on the droplets and emulsion forms of fish oil-loaded gelatin/surfactant-stabilized emulsions
2019 · LWT · 55 citations
https://doi.org/10.1016/j.lwt.2019.108654
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