| 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 high hydrostatic pressure on the gelation behavior and microstructure of quinoa protein isolate dispersions L Luo, R Zhang, J Palmer, Y Hemar, Z Yang ACS Food Science & Technology 1 (11), 2144-2151, 2021 | 19 | 2021 |
| Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70) R Zhang, L Luo, Z Yang, M Ashokkumar, Y Hemar Ultrasonics Sonochemistry 81, 105852, 2021 | 7 | 2021 |
