Research Explorer

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Researcher

Teng Wang

Awards & Distinctions

9 Results

2024

Effect of cheese processing relevant conditions on the physicochemical properties of bovine casein micelles

Teng WangPaul Van der MeerenBruno De Meulenaer

Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior

Teng WangYadong LiFien De WitteFerre RebryHao LiuPieter VermeirKoen DewettinckPaul Van der Meeren

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2023

Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella

Chak Ming ToChinwe Ogochukwu NnadiTeng WangPieter VermeirBruno De MeulenaerKoen DewettinckPaul Van der Meeren

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering

Teng WangHao LiQuenten DenonChak Ming ToPaul Van der Meeren

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2022

Designing delivery systems for functional ingredients by protein/polysaccharide interactions

Hao LiTeng WangYulin HuJianfeng WuPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study

Hao LiTeng WangChunxia SuJianfeng WuPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method

Hao LiTeng WangJiaqi SuPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

2021

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

Jianfeng WuSimin ChenTeng WangHao LiAli Sedaghat DoostEls Van DammeBruno De MeulenaerPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

2020

Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes

Jiaqi SuQing GuoYongjian CaiTeng WangLike MaoYanxiang GaoFang YuanPaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY