A. Ge

Evolutions of rheology, microstructure and digestibility of parboiled rice during simulated semi-dynamic gastrointestinal digestion

Xiao Dong Chen, Peng Wu, Renpan Deng, 2021, LWT.

Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases

Xiao Dong Chen, Shahid Iqbal, T. V. Kirk, 2021 .

The role of non-covalent interactions in the alkaline dissolution of heat-set whey protein hydrogels made at gelation pH 2–11

Xiao Dong Chen, A. Ge, R. Mercadé-Prieto, 2019, Food Hydrocolloids.

Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases

Xiao Dong Chen, Shahid Iqbal, A. Ge, 2022, Journal of Food Engineering.

Study on linear bio-structure print process based on alginate bio-ink in 3D bio-fabrication

A. Ge, Guojin Chen, Y. Gong, 2020 .

Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion

Peng Wu, T. V. Kirk, Ping Zhang, 2023, International Journal of Dairy Technology.