Search Results - "Wang, Ningzhe"

Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics by Wang, Ningzhe, Cheng, Jianjun, Jiang, Yunqing, Meng, Yao, Zhang, Kaida, Ban, Qingfeng, Wang, Xibo

“…[Display omitted] •The interaction between CAS and HA was enhanced by HIU treatment.•HIU significantly changed the structure of CAS-HA complex.•The stability…”
Get full text

Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid by Wang, Ningzhe, Zhao, Xiao, Jiang, Yunqing, Ban, Qingfeng, Wang, Xibo

“…This study aimed to investigate the effect of non-covalent interactions between different concentrations (0.1–1.2 %, w/v) of hyaluronic acid (HA) and 3 % (w/v)…”
Get full text

4D food printing: Key factors and optimization strategies by Wang, Ningzhe, Li, Ruiling, Wang, Xibo, Yang, Xin

“…•4D food printing (4DFP) is a revolutionary food technology with a promising future.•Introducing stimuli-responsive components into food ink is crucial for…”
Get full text

Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing by Wang, Ningzhe, Hu, Jie, Zhang, Kaida, Zhang, Ye, Jiang, Yunqing, Wang, Xibo, Ban, Qingfeng

“…This study investigates whether the rheological properties and printability of a casein (CAS) emulsion gels could be enhanced by adding hyaluronic acid (HA)…”
Get full text

Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics by Wang, Ningzhe, Zhang, Kaida, Chen, Yurou, Hu, Jie, Jiang, Yunqing, Wang, Xibo, Ban, Qingfeng

“…•WPI and HA co-constructed the emulsion gel system as an innovative delivery carrier.•HA promoted gel formation through hydrophobic interactions and hydrogen…”
Get full text

Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability by Wang, Ningzhe, Ma, Zihan, Ma, Longtu, Zhang, Ye, Zhang, Kaida, Ban, Qingfeng, Wang, Xibo

“…This investigation explored the structural and functional characteristics of whey protein isolate (WPI) and succinylated whey protein isolate (SAn-WPI)…”
Get full text

Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns by Li, Ruiling, Wang, Ningzhe, Ma, Chao, Wang, Jiacheng, Wang, Jing, Yang, Xin

“…With the development of the intelligent direction of food 3D printing, people have a strong aesthetic interest in food printing prototypes. In order to…”
Get full text