Cuina Wang
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Explore the profile of Cuina Wang including associated specialties, affiliations and a list of published articles.
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62
Citations
272
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Recent Articles
1.
Zhang Y, Lu Y, Liu Y, Zhao R, Huang X, Wang C, et al.
Int J Biol Macromol
. 2024 Nov;
283(Pt 3):137871.
PMID: 39566761
Physicochemical properties, stability, and digestive behavior of lycopene-loaded emulsions prepared by ternary complexes fabricated with different mixing sequences based on whey protein isolate (WPI), high methoxyl pectin (HMP), and chlorogenic...
2.
Zhao R, Chang C, He Y, Jiang C, Bao Z, Wang C
Food Chem
. 2024 Sep;
463(Pt 1):141062.
PMID: 39236389
Physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein isolate (WPI) and pea protein isolate (PPI) at varying mass ratios (100/0, 75/25, 50/50, 25/75, 0/100) were...
3.
Wang Y, Piao Y, Chen N, Zhang Y, Zhang X, Wang C, et al.
J Agric Food Chem
. 2024 Aug;
72(34):19167-19176.
PMID: 39150542
(), previously known as , is a red yeast that is widely recognized as a rich source of carotenoids, particularly astaxanthin, which exhibits potent antioxidant activity and other health-promoting functions....
4.
Fu W, Liu F, Zhang R, Zhao R, He Y, Wang C
Foods
. 2024 Jul;
13(13).
PMID: 38998558
The aim of this study was to prepare and characterize stable non-covalent ternary complexes based on pea protein (PP, 0.5%), hyaluronic acid (HA, 0.125%), and chlorogenic acid (CA, 0~0.03%). The...
5.
Xia B, Liu Y, Dong C, Shen Y, Wang C
Food Res Int
. 2024 Jun;
188:114477.
PMID: 38823839
The extensive utilization in food industry of pea protein is often impeded by its low water solubility, resulting in poor functional properties. Various methods, including pH-shifting (PS), ultrasonication (US), high-pressure...
6.
Huang X, Xia B, Liu Y, Wang C
Food Chem X
. 2024 May;
22:101459.
PMID: 38803669
Rice protein (RP) and polyphenols are often used in functional foods. This study investigated the non-covalent interactions between RP and three polyphenols (curcumin, CUR; quercetin, QUE; resveratrol, RES) and used...
7.
Wang C, Lu Y, Xia B, Li X, Huang X, Dong C
J Dairy Sci
. 2024 Feb;
107(7):4189-4204.
PMID: 38369115
Noncovalent interactions of 4 selected phenolic acids, including gallic acid (GA), caffeic acid (CA), chlorogenic acid (CGA), and rosmarinic acid (RA) with lactoferrin (LF) were investigated. Compound combined with LF...
8.
Zhao R, Fu W, Li D, Dong C, Bao Z, Wang C
J Dairy Sci
. 2023 Sep;
107(2):726-741.
PMID: 37777001
Three modifications (pH shift, ultrasound, combined pH shift and ultrasound) induced alterations in pure whey protein isolate (WPI), pea protein isolate (PPI), and mixed whey and pea protein (WPI-PPI) were...
9.
Yan M, Wang Y, Wang C, Feng S, Zhang T
Food Chem
. 2023 Sep;
434:137519.
PMID: 37748290
Functional foaming food ingredients play a vital role in preparing healthcare foods, however, the weak foamability and low photostability of ingredients severely limit their further development. Herein, whey protein isolate-resveratrol...
10.
Zhang X, Zhang T, Li S, Zhao R, Li S, Wang C
Int J Biol Macromol
. 2023 Sep;
253(Pt 2):126641.
PMID: 37657583
The cold-set gels of oil-in-water emulsions stabilized by mixtures of whey protein isolate (WPI) and pea protein isolate (PPI) with mass ratios of 10:0, 7:3, 5:5, 3:7, and 0:10 were...