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	1.	Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin. [electronic resource] by Wu, Bi-Cheng McClements, David Julian Publication details: Food research international (Ottawa, Ont.) Dec 2015 In: Food research international (Ottawa, Ont.) vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers. [electronic resource] by Wu, Bi-Cheng McClements, David Julian Publication details: Food research international (Ottawa, Ont.) Oct 2015 In: Food research international (Ottawa, Ont.) vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation. [electronic resource] by Wu, Bi-cheng Degner, Brian McClements, David Julian Producer: 20150623 In: Journal of physics. Condensed matter : an Institute of Physics journal vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions. [electronic resource] by Wu, Bi-cheng Degner, Brian McClements, David Julian Producer: 20140328 In: Food chemistry vol. 141 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Structural design approaches for creating fat droplet and starch granule mimetics. [electronic resource] by McClements, David Julian Chung, Cheryl Wu, Bi-Cheng Producer: 20170508 In: Food & function vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability. [electronic resource] by Azarikia, Fatemeh Wu, Bi-Cheng Abbasi, Soleiman McClements, David Julian Publication details: Food research international (Ottawa, Ont.) Dec 2015 In: Food research international (Ottawa, Ont.) vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)