Search Results - Fuwei Sun

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  1. 1

    Effects of Processing Technology on Protein Separation, Quality, and Functional Characteristics by Zhongjiang Wang, Fuwei Sun

    Published in Foods (2023-10-01)
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  2. 2

    Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties by Caihua Liu, Fuwei Sun, Yachao Tian, Lianzhou Jiang, Zhongjiang Wang, Linyi Zhou

    Published in Food Chemistry: X (2024-03-01)
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  3. 3

    Electromagnetic stealth technology: A review of wave-absorbing structures by Chenglong Guan, Sihang Su, Bing Wang, Jianfeng Zhong, Junhao Chen, Fuwei Sun, Lihua Zhan

    Published in Materials & Design (2025-05-01)
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  4. 4

    Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry by Yachao Tian, Fuwei Sun, Zhuying Wang, Chao Yuan, Zhongjiang Wang, Zengwang Guo, Linyi Zhou

    Published in Food Chemistry: X (2024-03-01)
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  5. 5

    Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication by Tianfu Cheng, Guofang Zhang, Fuwei Sun, Yanan Guo, Ramnarain Ramakrishna, Linyi Zhou, Zengwang Guo, Zhongjiang Wang

    Published in Ultrasonics Sonochemistry (2024-03-01)
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  6. 6

    Regulation of protein flexibility and promoting the formation of high internal phase emulsions in peanut protein isolate using dual succinylation and ultrasonication modifications by Fuwei Sun, Genna Ba, Chaojiang Dong, Zhijun Fan, Hongjian Zhang, Lulu Shen, Lianzhou Jiang, Zhongjiang Wang, Zengwang Guo

    Published in Food Chemistry: X (2025-07-01)
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  7. 7

    Encapsulation and characterization of ω-3 medium- and long-chain triacylglycerols microencapsulated with different proteins as wall materials by Zhen Yang, Yujie Guo, Chili Zeng, Fuwei Sun, Zhongjiang Wang, Weimin Zhang, Tian Tian, Lingyue Shan, Yunxiang Zeng, Zhaoxian Huang, Lianzhou Jiang

    Published in Food Chemistry: X (2024-06-01)
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