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Shuai Ren
Shuai Ren
The Ohio State University
Verificeret mail på osu.edu
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The interactions between anthocyanin and whey protein: A review
S Ren, R Jiménez‐Flores, MM Giusti
Comprehensive Reviews in Food Science and Food Safety 20 (6), 5992-6011, 2021
402021
The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid
S Ren, MM Giusti
Food Research International 144, 110350, 2021
332021
Monitoring the interaction between thermally induced whey protein and anthocyanin by fluorescence quenching spectroscopy
S Ren, MM Giusti
Foods 10 (2), 310, 2021
322021
Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources
S Ren, MM Giusti
Food Hydrocolloids 124, 107273, 2022
132022
Analyzing the interaction between anthocyanins and native or heat-treated whey proteins using infrared spectroscopy
S Ren, L Rodriguez-Saona, MM Giusti
Molecules 27 (5), 1538, 2022
52022
Electrohydrodynamic spraying quality of different chocolate formulations
S Ren, S Barringer
Journal of Electrostatics 84, 121-127, 2016
42016
The effect of chocolate components and tempering on resistivity and viscosity
S Ren
The Ohio State University, 2016
22016
Evaluation the Interaction between Anthocyanin and Whey Protein and Their Impact on Anthocyanin Color and Stability
S Ren
The Ohio State University, 2021
2021
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