Lan Ding

Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior.

Y. Huang, Xixi Cai, Shaoyun Wang, 2019, Carbohydrate polymers.

Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes

Xixi Cai, Shaoyun Wang, Fang Zhang, 2021 .

Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids.

M. Awais, Li Wang, Zhijian Jiang, 2018, Food chemistry.

The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour

Fengzhong Wang, Bin Dang, Lili Wang, 2023, Foods.