Yuwen wang
Affiliations: | 2011 | Food Science | Rutgers University, New Brunswick, New Brunswick, NJ, United States |
Google:
"Yuwen wang"Mean distance: (not calculated yet)
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Ru Q, Wang Y, Lee J, et al. (2012) Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio Carbohydrate Polymers. 88: 838-846 |
| Lin W, Hong JL, Shen G, et al. (2011) Pharmacokinetics of dietary cancer chemopreventive compound dibenzoylmethane in rats and the impact of nanoemulsion and genetic knockout of Nrf2 on its disposition. Biopharmaceutics & Drug Disposition. 32: 65-75 |
| Donsì F, Wang Y, Huang Q. (2011) Freeze–thaw stability of lecithin and modified starch-based nanoemulsions Food Hydrocolloids. 25: 1327-1336 |
| Amrouche T, Sutyak Noll K, Wang Y, et al. (2010) Antibacterial Activity of Subtilosin Alone and Combined with Curcumin, Poly-Lysine and Zinc Lactate Against Listeria monocytogenes Strains. Probiotics and Antimicrobial Proteins. 2: 250-7 |
| Donsì F, Wang Y, Li J, et al. (2010) Preparation of curcumin sub-micrometer dispersions by high-pressure homogenization. Journal of Agricultural and Food Chemistry. 58: 2848-53 |
| Wang X, Jiang Y, Wang YW, et al. (2008) Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions. Food Chemistry. 108: 419-24 |
| Wang X, Ruengruglikit C, Wang YW, et al. (2007) Interfacial interactions of pectin with bovine serum albumin studied by quartz crystal microbalance with dissipation monitoring: effect of ionic strength. Journal of Agricultural and Food Chemistry. 55: 10425-31 |
| Wang X, Wang YW, Ruengruglikit C, et al. (2007) Effects of salt concentration on formation and dissociation of beta-lactoglobulin/pectin complexes. Journal of Agricultural and Food Chemistry. 55: 10432-6 |
| Wang X, Lee J, Wang YW, et al. (2007) Composition and rheological properties of beta-Lactoglobulin/pectin coacervates: effects of salt concentration and initial protein/polysaccharide ratio. Biomacromolecules. 8: 992-7 |
| Wang X, Li Y, Wang YW, et al. (2007) Microstructure of beta-lactoglobulin/pectin coacervates studied by small-angle neutron scattering. The Journal of Physical Chemistry. B. 111: 515-20 |