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Tingwei Zhu

Observed names: Ting-wei Zhu, Ting‐Wei Zhu, Ting‐wei Zhu
ORCID: 0000-0001-6807-0900
Observed ORCID: 0000-0001-6807-0900
OpenAlex ID: A5005132434
Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review
2013 · Guanhao Bu, Yongkang Luo, et al. · Dairy Science and Technology · 188
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Strategies for controlling biofilm formation in food industry
2022 · Tingwei Zhu, Chenxian Yang, et al. · Grain & Oil Science and Technology · 91
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High internal phase emulsions stabilized solely by carboxymethyl chitosan
2022 · Yilin Jie, Fusheng Chen, et al. · Food Hydrocolloids · 66
Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough
2018 · Ting-wei Zhu, Xia Zhang, et al. · Food Chemistry · 66
Effects of saccharide on the structure and antigenicity of β-conglycinin in soybean protein isolate by glycation
2014 · Guanhao Bu, Tingwei Zhu, et al. · European Food Research and Technology · 42
The development and properties of nanoemulsions stabilized with glycated soybean protein for carrying β-carotene
2023 · Guanhao Bu, Chenyu Zhao, et al. · Journal of Food Engineering · 35
Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate
2024 · Meiyue Wang, Guanhao Bu, et al. · Food Research International · 34
The Mechanism of Extraction of Peanut Protein and Oil Bodies by Enzymatic Hydrolysis of the Cell Wall
2020 · Chen Liu, Li-hua Hao, et al. · Journal of Oleo Science · 33
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Improvement of physical properties of palm stearin and soybean oil blends by enzymatic interesterification and their application in fast frozen food
2017 · Tingwei Zhu, Yali Zhao, et al. · RSC Advances · 31
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Effect of modified soy protein isolate on dough rheological properties and noodle qualities
2022 · Yingying Zhang, Xingfeng Guo, et al. · Journal of Food Processing and Preservation · 30
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Mechanistic insight into the relationship between triacylglycerol and crystallization of lipase-catalyzed interesterified blend of palm stearin and vegetable oil
2018 · Ting-wei Zhu, Hao-tian Weng, et al. · Food Chemistry · 29
Wheat bran arabinoxylan and bovine serum albumin conjugates: Enzymatic synthesis, characterization, and applications in O/W emulsions
2022 · Dingyang Lv, Lifen Zhang, et al. · Food Research International · 27
Correlationship between self-assembly behavior and emulsion stabilization of pea protein-high methoxyl pectin complexes treated with ultrasound at pH 2.0
2023 · Kaiyuan Ma, Lifen Zhang, et al. · Ultrasonics Sonochemistry · 25
Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid
2025 · Tingwei Zhu, Shuoxing Wang, et al. · Food Hydrocolloids · 24
Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations
2022 · Xingfeng Guo, Xiaohong Sun, et al. · Journal of Food Science · 24
Comparative study on crystallization behaviors of physical blend- and interesterified blend-based special fats
2018 · Tingwei Zhu, Xia Zhang, et al. · Journal of Food Engineering · 21
Characterization of soybean protein isolate-chitosan-based emulsion template-oleogel as fast-frozen special fat substitute and its mechanism on the quality improvement of fast-frozen food
2024 · Tingwei Zhu, Wan Cui, et al. · LWT · 20
The structural properties and antigenicity of soybean glycinin by glycation with xylose
2016 · Guanhao Bu, Tingwei Zhu, et al. · Journal of the Science of Food and Agriculture · 20
Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs‐SPI emulsion‐filled gels
2021 · Qiang Zhang, Lijun Yin, et al. · Journal of Texture Studies · 19
Identification of the linear immunodominant epitopes in the β subunit of β-conglycinin and preparation of epitope antibodies
2020 · Guanhao Bu, Tanghao Li, et al. · International Journal of Biological Macromolecules · 19
Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties
2019 · Ting-wei Zhu, Xia Zhang, et al. · Food Chemistry · 18
Optimization of Solid-State Fermentation Process for Dietary Fiber in Flaxseed Meal and Analysis of Its Microstructure and Functional Properties
2025 · Chunpeng Hou, Yiyang Zhang, et al. · Foods · 17
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Functional and structural properties of soy 11S globulin: Influence of reverse micelle extraction
2021 · Fei Yao, Fu‐sheng Chen, et al. · Journal of Food Science · 17
Effect of enzyme on the demulsification of emulsion during aqueous enzymatic extraction and the corresponding mechanism
2021 · Ruihao Niu, Longzheng Zhou, et al. · Cereal Chemistry · 15
Self-assembly of pea peptides prepared by ultrasound-regulated enzymatic hydrolysis
2024 · Yan Chen, Xiaoyang Sun, et al. · Food Hydrocolloids · 12
Works count: 57
Citation count: 1,054
H-index: 19
I10-index: 30
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