Collaborations and top research areas from the last five years
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Research output
- 9 Journal article
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Preheating-driven structural changes enhance acid-induced gelation of pea and faba bean protein ingredients
Xia, W., Barra, M., Chen, X., Rinnan, Å. & Ahrné, L., 2026, In: Food Hydrocolloids. 172, 14 p., 112075.Research output: Contribution to journal › Journal article › Research › peer-review
1 Citation (Scopus) -
Combined effect of acidification temperature and different acids on microstructure and textural properties of heat and acid-induced milk gels
Cheng, Z., Xia, W., van Leusden, P., Czaja, T. P., Eisner, M. D. & Ahrné, L., 2025, In: International Dairy Journal. 161, 9 p., 106117.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile5 Citations (Scopus)14 Downloads (Pure) -
Functionalizing walnut protein via consecutive purification and ultrasound modification: Self-assembled structure and interfacial properties
Zhou, J., Wang, J., Xia, W., Peng, Y., Yang, J., Jin, W. & Peng, D., 2025, In: Ultrasonics Sonochemistry. 120, 11 p., 107490.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile3 Citations (Scopus)14 Downloads (Pure) -
Gelation properties of acidified skim milk concentrates produced by bipolar membrane electrodialysis prior to ultrafiltration
Merkel, A., Xia, W., Suwal, S., Lillevang, S. K. & Ahrné, L., 2025, In: Food Research International. 221, 12 p., 117565.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile1 Citation (Scopus)14 Downloads (Pure) -
Thermo-responsive droplet-droplet interactions in high internal phase emulsions: A strategy for adipose tissue substitution
Christoph, V., Bender, D., Xia, W., Domig, K. J. & Fuhrmann, P. L., 2025, In: Food Hydrocolloids. 166, 11 p., 111298.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile3 Citations (Scopus)27 Downloads (Pure) -
Ultrasound combined with pH-shifting improved the emulsification and stability of coconut meal protein isolate by modifying physicochemical properties and intermolecular forces
Guo, J., He, J., Xu, W., Ma, Z., Li, R., Xia, W., Bai, X., Huang, Z., Tian, Y. & Zhang, H., 2025, In: Ultrasonics Sonochemistry. 120, 13 p., 107436.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile4 Citations (Scopus)6 Downloads (Pure) -
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route
Xia, W., Czaja, T. P., Via, M., Zhang, H., Clausen, M. P. & Ahrné, L., 2024, In: Food Hydrocolloids. 153, 13 p., 110045.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile20 Citations (Scopus)96 Downloads (Pure) -
Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties
Ren, W., Xia, W., Gunes, D. Z. & Ahrné, L., 2024, In: Food Hydrocolloids. 147, 12 p., 109417.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile55 Citations (Scopus)125 Downloads (Pure)