Ruican Wang

Citric acid and heating on gelatin hydrolysis and gelation in confectionery gels

Ruican Wang, R. Hartel, Ruican Wang, 2022, Food Hydrocolloids.

Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety.

Shuntang Guo, Ruican Wang, Ruican Wang, 2021, Comprehensive reviews in food science and food safety.