Zhiming Wang

Effects of soybean oil and whey protein complexation by temperature treatments on the structural, physicochemical and digestive characteristics of autoclaved rice

Yuanyuan Deng, Mingwei Zhang, Zhencheng Wei, 2022, Food Structure.

High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates.

Yuanyuan Deng, Mingwei Zhang, Zhencheng Wei, 2022, Food chemistry.

Rice bran-modified wheat gluten nanoparticles effectively stabilized pickering emulsion: An interfacial antioxidant inhibiting lipid oxidation.

Yuanyuan Deng, Mingwei Zhang, Hualei Chen, 2022, Food chemistry.

Recombinant Rice Quiescin Sulfhydryl Oxidase Strengthens the Gluten Structure through Thiol/Disulfide Exchange and Hydrogen Peroxide Oxidation.

C. Li, N. Du, Zhencheng Wei, 2022, Journal of agricultural and food chemistry.

Impacts of citric acid concentration and pH value on mechanism and rheological properties of cold-set whey protein fibrils hydrogels

C. Li, Yuanyuan Deng, Zhencheng Wei, 2023, LWT.

Evaluation of WARM for different establishment techniques in Jiangsu (China)

Lin Qiu, Marco Acutis, C. Francone, 2014 .