• 2024
    • dissertation
    Effect of cheese processing relevant conditions on the physicochemical properties of bovine casein micelles Teng Wang UGent (2024)
    • A1
    • journalArticle
    Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior Teng Wang UGent, Yadong Li, Fien De Witte, Ferre Rebry UGent, Hao Liu, Pieter Vermeir UGent, Koen Dewettinck UGent and Paul Van der Meeren UGent (2024) FOOD RESEARCH INTERNATIONAL. 180.
  • 2023
    • A1
    • journalArticle
    Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering Teng Wang UGent, Hao Li, Quenten Denon UGent, Chak Ming To UGent and Paul Van der Meeren UGent (2023) INTERNATIONAL DAIRY JOURNAL. 142.
    • A1
    • journalArticle
    Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella Chak Ming To UGent, Chinwe Ogochukwu Nnadi, Teng Wang UGent, Pieter Vermeir UGent, Bruno De Meulenaer UGent, Koen Dewettinck UGent and Paul Van der Meeren UGent (2023) INTERNATIONAL DAIRY JOURNAL. 137.
    • A1
    • journalArticle
    Gas-liquid flow regimes and effective interfacial area in a solid foam block stirred tank Yu-Cheng Yang, Si-Xing Chen, Ze-Teng Wang, Yi Ouyang UGent, Xue-Qin Zhang, Bing-De Zheng, Na Zhang, Jing Ye and Mei-Tian Xiao (2023) CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION. 184.
  • 2022
    • A1
    • journalArticle
    Intensification of liquid-liquid emulsification process in a rotating solid foam stirrer tank : experiments and modeling Ze-Teng Wang, Si-Xing Chen, Yi Ouyang UGent, Xue-Qin Zhang, Bing-De Zheng, Na Zhang, Jing Ye, Mei-Tian Xiao and Yu-Cheng Yang (2022) INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH. 61(40). p.14971-14982
    • A1
    • journalArticle
    Designing delivery systems for functional ingredients by protein/polysaccharide interactions Hao Li, Teng Wang UGent, Yulin Hu UGent, Jianfeng Wu and Paul Van der Meeren UGent (2022) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 119. p.272-287
    • A1
    • journalArticle
    Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method Hao Li, Teng Wang UGent, Jiaqi Su UGent and Paul Van der Meeren UGent (2022) FOOD HYDROCOLLOIDS. 133.
    • A1
    • journalArticle
    Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study Hao Li, Teng Wang UGent, Chunxia Su UGent, Jianfeng Wu and Paul Van der Meeren UGent (2022) FOOD HYDROCOLLOIDS. 122.
  • 2021
    • A1
    • journalArticle
    Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions Jianfeng Wu, Simin Chen, Teng Wang UGent, Hao Li, Ali Sedaghat Doost UGent, Els Van Damme UGent, Bruno De Meulenaer UGent and Paul Van der Meeren UGent (2021) FOOD HYDROCOLLOIDS. 118.