hengpeng wang

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Publications (5)

• Comparative Effects of Soybean Protein Isolate‐ and Myofibrillar Protein‐Based Curcumin Nanocomplexes on the Freeze–Thaw Stability of Surimi
  Journal of Food Science 2026 DOI: 10.1111/1750-3841.71400
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• Co-encapsulation of curcumin and catechin in sucrose co-crystals: microcapsule fabrication and stabilization mechanism
  Journal of Food Engineering 2026 DOI: 10.1016/j.jfoodeng.2025.112933
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• Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs
  LWT 2022 DOI: 10.1016/j.lwt.2022.113911
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• Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms
  Foods 2022 DOI: 10.3390/foods11152251
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• Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing
  International Journal of Food Science & Technology 2022 DOI: 10.1111/ijfs.15930
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