Chao Wu

Dalian, 116034, China

Last Updated: 09/26/2026

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Found 63 publications

Structural dichotomy in soy protein isolate-chitosan oligosaccharide gels: unraveling the distinct roles of 7S and 11S globulins.

Structural dichotomy in soy protein isolate-chitosan oligosaccharide gels: unraveling the distinct roles of 7S and 11S globulins.

Journal: Food research international (Ottawa, Ont.)

Published: March 31, 2026

Controlled thermal unfolding of soy protein isolate modulates transglutaminase-induced gelation and network structure of fish gelatin.

Controlled thermal unfolding of soy protein isolate modulates transglutaminase-induced gelation and network structure of fish gelatin.

Journal: Food chemistry

Published: December 20, 2025

Soy Glycinin as a Natural Cross-Linker to Promote Sustainable Plant-Animal Hybrid Protein Aggregation.

Soy Glycinin as a Natural Cross-Linker to Promote Sustainable Plant-Animal Hybrid Protein Aggregation.

Journal: Journal of agricultural and food chemistry

Published: November 14, 2025

Mechanisms of heat-activated soy protein isolate-chitosan oligosaccharide complexation: Synergistic interactions for enhanced gelation.

Mechanisms of heat-activated soy protein isolate-chitosan oligosaccharide complexation: Synergistic interactions for enhanced gelation.

Journal: Carbohydrate polymers

Published: October 07, 2025

Aggregation-disaggregation cycling: A physical strategy for low-viscosity fish protein particles.

Aggregation-disaggregation cycling: A physical strategy for low-viscosity fish protein particles.

Journal: Food chemistry

Published: August 26, 2025

Accelerated gelation and strengthened network formation in whey-pea binary protein systems via linear or branched β-glucans.

Accelerated gelation and strengthened network formation in whey-pea binary protein systems via linear or branched β-glucans.

Journal: Carbohydrate polymers

Published: August 18, 2025

From Aggregation-Prone to Stabilized Whey Protein: Deciphering the Role of Disulfide Bonds and Individual Proteins in Thermal Resistance Ability.

From Aggregation-Prone to Stabilized Whey Protein: Deciphering the Role of Disulfide Bonds and Individual Proteins in Thermal Resistance Ability.

Journal: Journal of agricultural and food chemistry

Published: July 25, 2025

Dual-function dextrin modulators in protein-rich matrices: Controlled aggregation for tailored fluid-gel transitions under thermal processing.

Dual-function dextrin modulators in protein-rich matrices: Controlled aggregation for tailored fluid-gel transitions under thermal processing.

Journal: Food research international (Ottawa, Ont.)

Published: July 17, 2025

Decoupling aggregation in dense protein solutions: Structural reconfiguration through disulfide reduction weakens nanoscale adhesion forces.

Decoupling aggregation in dense protein solutions: Structural reconfiguration through disulfide reduction weakens nanoscale adhesion forces.

Journal: Food chemistry

Published: April 17, 2025

Correction: Inhibitory effects of Atlantic cod (Gadus morhua) peptides on RANKL-induced osteoclastogenesis in vitro and osteoporosis in ovariectomized mice.

Correction: Inhibitory effects of Atlantic cod (Gadus morhua) peptides on RANKL-induced osteoclastogenesis in vitro and osteoporosis in ovariectomized mice.

Journal: Food & function

Published: January 31, 2025

Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise.

Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise.

Journal: Foods (Basel, Switzerland)

Published: November 20, 2024

Controlled aggregation of whey protein toward the exceptional tolerance of high ionic strength upon heating.

Controlled aggregation of whey protein toward the exceptional tolerance of high ionic strength upon heating.

Journal: Food chemistry

Published: September 19, 2024

Showing 1-12 of 63

Last Updated: 09/26/2026