Tingwei Zhu

Henan University of Technology

China

  • Henan University of Technology

SCHOLARLY PAPERS

4

DOWNLOADS

100

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Mass Transfer Process of Peanut Protein Extracted by Aot Reverse Micelle

Number of pages: 21 Posted: 16 Mar 2023
Chenxian Yang, Tianci Li, Tingwei Zhu, Xiaojie Duan, Yibao Chen, Yandong Xu, Fusheng Chen and Kunlun Liu
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
Downloads 36 (965,283)

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AOT reverse micelles, Peanut protein, kinetics, shrinking core model, mass transfer

2.

Drying Kinetics of Soy Protein Isolate-Corn Starch Composite Films During Preparation and its Moisture Adsorption Characteristics During Storage

Number of pages: 31 Posted: 30 Jan 2023
Tingwei Zhu, Yadong Tian, Wanting Qin, Jinyu Yang, Yingying Wang, Xingfeng Guo and Fusheng Chen
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
Downloads 22 (1,124,409)

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Soy protein isolate, Composite films, Drying kinetics, Moisture, Storage

3.

Characterization of Soybean Protein Isolate-Chitosan Based Emulsion Template-Oleogel as Fast-Frozen Special Fat Substitute and its Mechanism on the Quality Improvement of Fast-Frozen Food

Number of pages: 32 Posted: 16 Apr 2024
Tingwei Zhu, Wan Cui, Haiyu Jiang, Ting Zhang, Chenxian Yang, Lifen Zhang, Xingfeng Guo and Fusheng Chen
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
Downloads 21 (1,136,910)

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oleogel, Soybean protein isolate-chitosan composite, Fast-frozen food, Physical Properties, water distribution

4.

Self-Assembly and Emulsion Stabilization Mechanism of Pea Protein-High Methoxyl Pectin Complexes Prepared with Ultrasound at Ph 2.0

Number of pages: 34 Posted: 08 Aug 2023
Kaiyuan Ma, Lifen Zhang, Xiaoyang Sun, Fusheng Chen and Tingwei Zhu
Henan University of Technology, Henan University of Technology, Henan University of Animal Husbandry & Economy, Henan University of Technology and Henan University of Technology
Downloads 21 (1,136,910)

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Pea protein, High methoxyl pectin, Ultrasound, Self-assembly, Emulsion stabilization