Tao Wu
机构: Associate Professor of Food Science, The University of Tennessee
每年引用次数
引用次数
引用: 4,807
H-指数: 37
I10-指数 : 53
出版物: 74
Ultrasound-Assisted Extraction of Pectin from'Saba'Banana Peel Waste: Optimization and Rheology Study
Joel Padilla Rivadeneira , Tao Wu , Katherine Ann Tamolang Castillo-Israel ,
Journal of Advanced Research in Fluid Mechanics and Thermal Sciences 98 ( 2) 106 -117
2
2022
Depletion interaction may reduce ice recrystallization inhibition activity of cellulose nanocrystals (CNCs) at high concentrations
Min Li , Matthew Winston Reeder , Tao Wu
Food Hydrocolloids 139 108576 -108576
8
2023
Effects of NaCl on the freezing-thawing induced gelation of egg yolk at pH 2.0–8.0
Teng Li , Qixin Zhong , Tao Wu
Food Biophysics 1 -8
6
2021
Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream
Matthew Winston Reeder , Mi Li , Min Li , Tao Wu
Carbohydrate Polymers 318 121127 -121127
5
2023
Ice recrystallization inhibition activity in bile salts
Zhihong Wang , Min Li , Tao Wu
Journal of Colloid and Interface Science 629 728 -738
5
2023
Inhibiting ice recrystallization by amyloid protein fibrils
Yuying Fu , Yuan Li , Huanhuan Su , Tao Wu
International Journal of Biological Macromolecules 227 1132 -1140
3
2023
Ice recrystallization inhibition effect of cellulose nanocrystals at constant and cycling temperatures
Min Li , Matthew Winston Reeder , Tao Wu
International Journal of Biological Macromolecules 242 125108 -125108
2
2023
Quality analysis of a ll‐purpose wheat flour pasteurized with radiofrequency‐assisted hot air heating
Qianyi Chen , Tao Wu , Mark T Morgan , Jiajia Chen
Journal of Food Process Engineering 45 ( 9) e14104 -e14104
1
2022
Chitin nanocrystals–A new material with ice-shaping and ice recrystallization inhibition activities
Yuly Ximena Correa-González , Travis Clark Sena , Tao Wu
Food Hydrocolloids 150 109669 -109669
2024
Ice recrystallization inhibition and acceleration by cellulose nanocrystals in the presence of anionic and neutral polymers
Min Li , Matthew Winston Reeder , Tao Wu
Food Hydrocolloids 145 109127 -109127
2023
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise
Min Li , Lauren Doyle , Raul Velazquez , Philipus Pangloli
LWT 182 114899 -114899
2023
Evaluating the Property and Stability of Mayonnaise and Influences of Adding Vinegar before and after Emulsification.
Raul Velazquez , Min Li , Lauren Doyle , Philipus Pangloli
2022 AIChE Annual Meeting
2022
Molecular weight and conformation analysis of chitosan molecules treated by high intensity ultrasound
T Wu , S Zivanovic , SR Baxter , J Weiss
IFT Annual Meeting
1
2005
Fungal chitosan extracts are as effective in reducting decay caused by Botrytis cinerea, Penicillium expansum and Penicillium solitum as commercial seashell chitosan extracts
CE Sams , S Zivanovic , CS Charron , T Wu
Phytopathology 95 ( 1) 1145 -1148
2
2004