< Back to previous page
Researcher
Teng Wang
- Keywords:Food
- Disciplines:Food physics
Affiliations
- Department of Green Chemistry and Technology (Department)
Member
From20 Sep 2019 → Today
Publications
1 - 7 of 7
- Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella(2023)
Authors: Chak Ming To, Teng Wang, Paul Van der Meeren
- Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering(2023)
Authors: Teng Wang, Hao Li, Chak Ming To, Paul Van der Meeren
- Designing delivery systems for functional ingredients by protein/polysaccharide interactions(2022)
Authors: Hao Li, Teng Wang, Yulin Hu, Jianfeng Wu, Paul Van der Meeren
Pages: 272 - 287 - Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study(2022)
Authors: Hao Li, Teng Wang, Chunxia Su, Jianfeng Wu, Paul Van der Meeren
- Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of U+03B2-lactoglobulin studied by a fluorescent probe method(2022)
Authors: Hao Li, Teng Wang, Jiaqi Su, Paul Van der Meeren
- Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions(2021)
Authors: Jianfeng Wu, Simin Chen, Teng Wang, Hao Li, Paul Van der Meeren
- 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(2020)
Authors: Jiaqi Su, Qing Guo, Yongjian Cai, Teng Wang, Like Mao, Yanxiang Gao, Fang Yuan, Paul Van der Meeren