Author

Weiwei Cheng

Institutions: Henan University of Science and Technology, Henan University

Observed institutions: Henan University of Science and Technology, Henan University

ORCID: 0009-0003-5272-1598

Observed ORCID: 0009-0003-5272-1598

OpenAlex ID: A5130830666

Synergistic Noncovalent Mulberry Polysaccharide–Ovalbumin Complexes for Enhanced Functional Properties and Pickering Emulsion Stability

2026 · Miaomiao Wang, Xinshuai Zhang, et al. · Journal of Food Science · 2

Ovalbumin–peanut protein isolate emulsion gels for enhanced co-delivery of curcumin and quercetin

2026 · Meiyu Zhou, Jinxin Wang, et al. · International Journal of Biological Macromolecules · 1

Characterization of epigallocatechin gallate ( EGCG) ‐phosphorylated hemoglobin for changing pork meat quality: from simulations to applications

2026 · Yanli Wang, Lili Liu, et al. · Journal of the Science of Food and Agriculture

Stoichiometric Regulation of Gallic Acid‐Copper Nanozymes for Optimized Coordination Structure, Peroxidase‐Like Activity, and Antibacterial Performance

2026 · Lili Liu, Shuhang Ju, et al. · Journal of Food Science

Comparative review of colloidal delivery strategies for hydrophobic bioactives: Pickering emulsions, emulsion gels, and nanogels

2026 · Congxi Xu, Weiwei Cheng, et al. · Critical Reviews in Food Science and Nutrition

Quercetin-lysozyme complex as a novel wall material for microencapsulation of DHA algal oil: Molecular Dynamics、Structural characterization and antioxidant capacity

2026 · Lili Liu, Shuhang Ju, et al. · Food Bioscience

Works count: 6

Citation count: 3

H-index: 1

I10-index: