Lechuan Wang

机构：Northeast Agricultural University, Hainan University · ORCID：0009-0009-4867-4251

发表论文 28 篇 · 总被引 702 次 · h-index 12

代表论文

• Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin (2022 · Food Chemistry · 被引 131)
• Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism (2021 · LWT · 被引 126)
• Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications (2024 · Food Hydrocolloids · 被引 74)
• Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes (2023 · Food Chemistry · 被引 64)
• Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture (2022 · Food Chemistry · 被引 64)
• Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration (2021 · Foods · 被引 40)