Author

Ningzhe Wang

Institutions: Ningbo University, Northeast Agricultural University, Harbin Institute of Technology

Observed institutions: Ningbo University, Northeast Agricultural University, Harbin Institute of Technology

ORCID: 0009-0006-4593-890X

Observed ORCID: 0009-0006-4593-890X

OpenAlex ID: A5018942450

Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing

2023 · Ningzhe Wang, Ningzhe Wang, et al. · Food Hydrocolloids · 118

Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid

2022 · Ningzhe Wang, Xiao Zhao, et al. · International Journal of Biological Macromolecules · 112

Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability

2023 · Ningzhe Wang, Zihan Ma, et al. · Food Hydrocolloids · 85

Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics

2023 · Ningzhe Wang, Ningzhe Wang, et al. · Food Chemistry · 72

Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics

2023 · Ningzhe Wang, Jianjun Cheng, et al. · Ultrasonics Sonochemistry · 53

4D food printing: Key factors and optimization strategies

2024 · Ningzhe Wang, Ningzhe Wang, et al. · Trends in Food Science & Technology · 37

Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns

2024 · Ruiling Li, Ningzhe Wang, et al. · Food Hydrocolloids · 26

Synergistic modification of ovalbumin by pH-driven and metal-phenolic networks: Development of dysphagia friendly high internal phase Pickering emulsions

2024 · Ningzhe Wang, Chao Ma, et al. · International Journal of Biological Macromolecules · 22

Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively

2025 · Ruiling Li, Chao Ma, et al. · Food Hydrocolloids · 20

Dynamic covalent interactions between baicalin and soybean protein: Effect of the baicalin on structure, antioxidant properties, and emulsion stability of soybean protein conjugate

2025 · Yurou Chen, Kun Sun, et al. · International Journal of Biological Macromolecules · 18

Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods

2025 · Yujie Lin, Haoyuan Geng, et al. · Food Hydrocolloids · 14

Effect and mechanism of ultrasound time and storage time on physicochemical properties, 3D printing accuracy, and microstructure of ovalbumin–gellan gum emulsion gels

2025 · Ruiling Li, Ningzhe Wang, et al. · Food Chemistry · 11

Plant protein/carbohydrate composites‐based food gels for plant‐based meat alternatives production: a review

2025 · Ningzhe Wang, Xin Yang · Journal of the Science of Food and Agriculture · 5

Allowing Protein–Gellan Gum Composite Emulsion Gels to Exhibit the Printing Accuracy Inherent in Their 3d Printing: By Adjusting the Pretreatment of the Gels

2024 · Ruiling Li, Ningzhe Wang, et al. · SSRN Electronic Journal

Stabilization Mechanism and Digestion Characteristics of Pickering Emulsion Stabilized by Tempo-Oxidized Hyaluronic Acid/Chitosan Nanoparticles: Effect of Oxidation Degree

2023 · Ningzhe Wang, Yurou Chen, et al. · SSRN Electronic Journal

Emulsions Stabilized by Casein and Hyaluronic Acid: Effects of High Intensity Ultrasound on the Stability and Vitamin E Digestive Characteristics

2022 · Ningzhe Wang, Jianjun Cheng, et al. · SSRN Electronic Journal

Works count: 16

Citation count: 592

H-index: 11

I10-index: 12