Qihui Wu

Wu, Q., Ong, L., Aldalur, A., Nie, S., Kentish, S. E., & Gras, S. L. (2024). Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction. Food Chemistry. https://doi.org/10.1016/j.foodchem.2024.140010

Wu, Q., Ong, L., Yao, S., Kentish, S. E., & Gras, S. L. (2023). Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels. Food and Bioprocess Technology, 16(8), 1728–1745. https://doi.org/10.1007/s11947-022-02991-1

Wu, Q., Ong, L., Chen, G. Q., Varshney, S., Hanssen, E., Kentish, S., & Gras, S. (2023). The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentate. Food Research International, 173, 113305. https://doi.org/10.1016/j.foodres.2023.113305

Wu, Q., Fang, F., Liu, X., & Jiang, Y. (2015). Effects of purple potato anthocyanin extract on the proliferation and differentiation of 3T3-L1 preadipocytes. Journal of Chinese Institute of Food Science and Technology, 15(7), 61–65. https://doi.org/10.16429/j.1009-7848.2015.07.009

Fang, F., Wu, Q.-H., Guo, H., & Jiang, Y.-H. (2014). Identification of anthocyanins from the peel of purple-fleshed potato. Modern Food Science and Technology, 30(5), 92–97. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84902108919&partnerID=MN8TOARS