Wei Liu

机构：University of Massachusetts Amherst · ORCID：0000-0002-9016-1291

发表论文 26 篇 · 总被引 488 次 · h-index 8

代表论文

• Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content (2019 · Food Chemistry · 被引 162)
• Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels (2019 · Food Chemistry · 被引 122)
• Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide (2023 · Food Hydrocolloids · 被引 106)
• High internal phase emulsions stabilized by pea protein isolate-inulin conjugates: Application as edible inks for 3D printing (2023 · Food Hydrocolloids · 被引 82)
• Effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets (2024 · International Journal of Biological Macromolecules · 被引 23)
• Determination of twenty herbicides in blood by ultrapressure liquid chromatography–tandem mass spectrometry (2021 · Forensic Science International · 被引 16)