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Chao Wu

Dalian Polytechnic University

Dalian

China

  • Dalian Polytechnic University

SCHOLARLY PAPERS

4

DOWNLOADS

120

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Decoupling Aggregation in Dense Protein Solutions: Structural Reconfiguration Through Disulfide Reduction Weakens Nanoscale Adhesion Forces

Downloads 52 (1,052,702)

Decoupling Aggregation in Dense Protein Solutions: Structural Reconfiguration Through Disulfide Reduction Weakens Nanoscale Adhesion Forces

Number of pages: 41 Posted: 24 Mar 2025
Xueer Yu, Xiaokang Na, Wenzhe Luo, Bowen Zou, Xiaohan Zheng, Xinyao Zhao, Ziyue Wang, Junwei Zhang, Guangou Chen, Ming Du and Chao Wu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Minzu University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 29 (1,385,838)

Abstract:

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Reductive cleavage, Cod protein, Low-viscosity, Interfacial adhesion forces, Structural reconstitution, Colloidal self-assembly

Decoupling Aggregation in Dense Protein Solutions: Structural Reconfiguration Through Disulfide Reduction Weakens Nanoscale Adhesion Forces

Number of pages: 42 Posted: 23 May 2025
Xueer Yu, Xiaokang Na, Wenzhe Luo, Bowen Zou, Xiaohan Zheng, Xinyao Zhao, Ziyue Wang, Junwei Zhang, Guangou Chen, Ming Du and Chao Wu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Minzu University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 23 (1,459,262)

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reductive cleavage, cod protein, low viscosity, protein adhesion, structural reconstitution

2.

Synergistic Effect of Residual Sugar on Freeze-Thaw Stability of High Internal Phase Emulsions Using Glycosylated Cod Protein as Interface Stabilizer

Number of pages: 34 Posted: 20 Apr 2023
Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu and Xianbing Xu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University - Department of Food Science and Technology, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 26 (1,372,601)

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high internal phase emulsion, free-thaw stability, synergistic effect, ice crystal, differential scanning calorimetry

3.

The Freeze-Thaw Stability of Flavor High Internal Phase Emulsion and its Application to Flavor Preservation and 3d Printing

Number of pages: 34 Posted: 03 May 2023
Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu and Xianbing Xu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University - Department of Food Science and Technology, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 25 (1,385,945)

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high internal phase emulsion, freeze-thaw stability, flavor substance preservation, 3D printing

4.

Aggregation-Disaggregation Cycling: A Physical Strategy for Low-Viscosity Fish Protein Particles

Number of pages: 38 Posted: 03 Dec 2025
Xueer Yu, Xiaokang Na, Xinyao Zhao, Bowen Zou, Aijun Jian, Jiaxin Li, Xianbing Xu, Ming Du and Chao Wu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Minzu University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 17 (1,481,165)

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Cod protein, low-viscosity, high protein concentration, preheating and ultrasonic, molten globule state