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Author

Yue Wang

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2 papers indexed here

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Oct 2026

Mechanistic insights into lipid-driven structural evolution of cod protein soft gels: From interfacial reconstruction to protein conformational migration.

Lipids can modify the texture of protein-based foods, but how the type of lipid added regulates protein conformation and gel-network formation through interfacial reconstruction remains unclear. Therefore, this study compared the effects of incorporating egg white microgel-stabilized high internal phase emulsions (HIPE...

Xi-Liang Yu, Yue Wang, Jin-Ye Yang et al. · 0 citations
Aug 2026

Effects of pressure-resistant bilayer microcapsules and ultra-high pressure on gel stability and nutrient retention of high-oil surimi gels.

Thermal processing of yellowfin tuna (Thunnus albacares) often results in lipid oxidation and textural degradation, particularly in high-oil formulations. In this study, a pressure-resistant "rigid-elastic" bilayer microcapsule (gelatin: κ-carrageenan: carboxymethyl chitosan = 3: 1: 1, onset thermal degradation tempera...

Yi-Dan Wang, Yue Wang, Xi-Liang Yu et al. · 0 citations

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