| Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels Z Yang, L de Campo, EP Gilbert, R Knott, L Cheng, B Storer, X Lin, L Luo, ... Food Hydrocolloids 124, 107350, 2022 | 50 | 2022 |
| Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates L Luo, L Cheng, R Zhang, Z Yang Food Structure 32, 100265, 2022 | 35 | 2022 |
| Formation and characterisation of high-internal-phase emulsions stabilised by high-pressure homogenised quinoa protein isolate R Zhang, L Cheng, L Luo, Y Hemar, Z Yang Colloids and Surfaces A: Physicochemical and Engineering Aspects 631, 127688, 2021 | 35 | 2021 |
| Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels S Patole, L Cheng, Z Yang Food Biophysics 17 (3), 314-323, 2022 | 31 | 2022 |
| Interfacial structures of droplet-stabilized emulsions formed with whey protein microgel particles as revealed by small-and ultra-small-angle neutron scattering L Cheng, A Ye, Y Hemar, EP Gilbert, L De Campo, AE Whitten, H Singh Langmuir 35 (37), 12017-12027, 2019 | 22 | 2019 |
| Modification of the interfacial structure of droplet-stabilised emulsions during in vitro dynamic gastric digestion: Impact on in vitro intestinal lipid digestion L Cheng, A Ye, Y Hemar, H Singh Journal of Colloid and Interface Science 608, 1286-1296, 2022 | 18 | 2022 |
| Small-angle X-ray scattering (SAXS) and small-angle neutron scattering (SANS) study on the structure of sodium caseinate in dispersions and at the oil-water interface: Effect … L Cheng, A Ye, Z Yang, EP Gilbert, R Knott, L de Campo, B Storer, ... Food Structure 32, 100276, 2022 | 13 | 2022 |
| Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing Y Hu, L Cheng, SJ Lee, Z Yang Colloids and Surfaces A: Physicochemical and Engineering Aspects 671, 131622, 2023 | 10 | 2023 |
| Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions X Wang, L Cheng, H Wang, Z Yang Current Research in Food Science 5, 2061-2069, 2022 | 10 | 2022 |
| Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron scattering Z Yang, L Cheng, L de Campo, EP Gilbert, R Mittelbach, L Luo, A Ye, S Li, ... Food Hydrocolloids 137, 108381, 2023 | 4 | 2023 |
| Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets L Cheng, A Ye, Z Yang, Y Hemar, H Singh Food Hydrocolloids 145, 109059, 2023 | 3 | 2023 |
| Impact of ultrasound emulsification on the physicochemical properties of emulsions stabilised by quinoa protein isolates at different pHs Z Yang, L Cheng Food Biophysics 19 (1), 160-171, 2024 | 1 | 2024 |
| Self-assembly and hydrogelation of a potential bioactive peptide derived from quinoa proteins L Cheng, LM De Leon-Rodriguez, EP Gilbert, T Loo, L Petters, Z Yang International Journal of Biological Macromolecules 259, 129296, 2024 | 1 | 2024 |
| Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: microstructural characteristics, assembly behaviour, and physicochemical properties Y Hu, L Cheng, EP Gilbert, TS Loo, SJ Lee, J Harrison, Z Yang Food Hydrocolloids, 110127, 2024 | | 2024 |
| Physico-chemical properties and stability of lipid droplet-stabilised emulsions: a thesis presented in partial fulfilment of the requirements for the degree of Doctor of … L Cheng Massey University, 2022 | | 2022 |
| Oil-in-water emulsion system stabilized by emulsion droplets coated with whey protein microgels LR Cheng, AJ Ye, Y Hemar, H Single, EP Gilbert, L de Campo, ... Australian Institute of Nuclear Science and Engineering (AINSE), 2020 | | 2020 |
