Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
2024 · Food Hydrocolloids · 15 citations
https://doi.org/10.1016/j.foodhyd.2024.110682
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Xueying Wang
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41
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959
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17
h-index
20
i10-index
Xueying Wang is an academic researcher from Kunming University of Science and Technology. The author has contributed to research in topics: Innovative Microfluidic and Catalytic Techniques Innovation & Proteins in Food Systems & Surface Modification and Superhydrophobicity. The author has an h-index of 17, co-authored 35 publications.
Papers by this author
workspH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregates
2025 · Food Chemistry · 7 citations
https://doi.org/10.1016/j.foodchem.2025.144450
Study on the hemodynamic effects of different pulsatile working modes of a rotary blood pump using a microfluidic platform that realizes <i>in vitro</i> cell culture effectively
2024 · Lab on a Chip · 5 citations
https://doi.org/10.1039/d4lc00159a
Development of <i>in vitro</i> microfluidic models to study endothelial responses to pulsatility with different mechanical circulatory support devices
2024 · The Analyst · 5 citations
https://doi.org/10.1039/d4an00507d
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