Teng Wang
- ORCID iD
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0000-0003-2801-0561
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Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior
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Effect of cheese processing relevant conditions on the physicochemical properties of bovine casein micelles
(2024) -
- Journal Article
- A1
- open access
Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering
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- Journal Article
- A1
- open access
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella
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Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions
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Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study
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- Journal Article
- A1
- open access
Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
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Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes