Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification
2020 · Trends in Food Science & Technology · 192 citations
https://doi.org/10.1016/j.tifs.2020.10.005
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Xichang Wang
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Xichang Wang is an academic researcher from Southwest Petroleum University. The author has contributed to research in topics: Meat and Animal Product Quality & Aquaculture Nutrition and Growth & Proteins in Food Systems. The author has an h-index of 47, co-authored 330 publications.
ORCID: 0000-0003-4966-5508Papers by this author
worksEffect 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
Commercial 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
Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine
2011 · Meat Science · 99 citations
https://doi.org/10.1016/j.meatsci.2011.07.025
Effect of extraction methods on the preparation of electrospun/electrosprayed microstructures of tilapia skin collagen
2019 · Journal of Bioscience and Bioengineering · 92 citations
https://doi.org/10.1016/j.jbiosc.2019.02.004
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
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