Jing Wu

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

D. Mcclements, Liqiang Zou, Wei Liu, 2019, Food Hydrocolloids.

FORMATION AND PROPERTIES OF Ag ULTRAFINE PARTICLES EMBEDDED IN BARIUM OXIDE THIN FILMS

Jing Wu, Xiaohong Zhang, Z. Xue, 1996 .

An insight into heat-induced gelation of whey protein isolate–lactose mixed and conjugate solutions: rheological behavior, microstructure, and molecular forces

Wei Liu, Chengmei Liu, Jing Wu, 2021, European Food Research and Technology.

Physicochemical, structural, and functional properties of protein fractions and protein isolate from jackfruit seeds.

Xingyu Zhou, Wei Liu, Jing Wu, 2022, Journal of food science.

The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly

S. Prakash, Jing Wu, Wei Liu, 2022, Food Hydrocolloids.

Overall numerical simulation and experimental study of a hybrid oblique-rib and submerged jet impingement/microchannel heat sink

Z. C. Liu, W. Liu, X. Lai, 2021 .

Characterization and novel pathway of atrazine catabolism by Agrobacterium rhizogenes AT13 and its potential for environmental bioremediation.

Jing Wu, Yuanfu Li, Huihua Tan, 2023, Chemosphere.