Obtention,interaction,and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin
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Author：
Qingchen Cui, Xixi Song, Mengshuang Li, Yanjun Wei, Juan Dong, Xianggen Wu
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FOOD HYDROCOLLOIDS
Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils
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Author：
Anna Hu, Liang Li
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ULTRASONICS SONOCHEMISTRY
Formation, characterization, and antigenicity of lecithin-β-conglycinin complexes
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Author：
Hui Yang, Yaran Gao, Shuyuan Sun, Yezhi Qu, Shuaiqi Ji, Rina Wu, Junrui Wu
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FOOD CHEMISTRY
Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability
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Author：
Qianni Gao, Jiahui Chen, Guanghong Zhou, Xinglian Xu
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FOOD CHEMISTRY
The synergistic effect of polyphenols and polypeptides for plant-based bioplastic film – Enhanced UV resistance, antioxidant and antibacterial performance
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Author：
Yueyuan Yong, Hafiz Nabeel Ahmad, Yingying Gu, Xiaotong Zhu, Youhong Wen, Lianhong Guo, Jie Zhu
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FOOD CHEMISTRY
Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system
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Author：
Miao Zhang, Dejiang Xue, Ya Chen, Yanan Li, Chunbao Li
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ULTRASONICS SONOCHEMISTRY
A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring
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Author：
Yueyuan Yong, Shancan Wang, Laihao Li, Rui Li, Hafiz Nabeel Ahmad, Noshaba Munawar, Jie Zhu
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Fabrication of soy protein isolate/κ-carrageenan hydrogels for release control of hydrophilic compounds: Flax lignans
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Author：
Chen Yang, Zhao Zhang, Liang Liu, Yang Li, Xuyan Dong, Wenchao Chen
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Preparation and characteristics of soy protein isolate - Sea buckthorn flavone emulsion and their effects of on quality and heterocyclic amines of roasted mutton granules
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Author：
Qian Zhang, Yuanlv Zhang, Xiaoxue Li, Qingqing Cao, Fang Ma, Yang Li, Delang Xie, Haiyang Ma, Bingbing Zhang, Xiaojun Li, Yuqin Feng, Jiajun Guo, Mei Guo, Guishan Liu
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products
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Author：
Lin Li, Hui He, Daize Wu, Derong Lin, Wen Qin, Demei Meng, Rui Yang, Qing Zhang
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FOOD CHEMISTRY
Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils
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Author：
Anna Hu, Liang Li
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ULTRASONICS SONOCHEMISTRY
Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate
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Author：
Qing Zhang, Lin Li, Lan Chen, Shuxiang Liu, Qiang Cui, Wen Qin
Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid
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Author：
Xiaoyu Yang, Yiming Ren, Huifang Liu, Chunyan Huo, Liang Li
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IL8 of Takifugu rubripes is a chemokine that interacts with peripheral blood leukocytes and promotes antibacterial defense
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Author：
Zhang Hongyin, Xiao Fengqin, Li Jia, Han Rongxin, Li Guangzhe, Wan Zhiqiang, Shao Shuai, Zhao Daqing, Yan Mingming
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npj Science of Food
Characterization of soy protein isolate/Flammulina velutipes polysaccharide hydrogel and its immunostimulatory effects on RAW264.7 cells
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Author：
Junmiao Zhang, Ning Ma, Gaoxing Ma, Lei Zhong, Fei Pei, Qiuhui Hu, Juan Xu
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FOOD AND CHEMICAL TOXICOLOGY
Characteristics of soy protein hydrolysate nanofibrils and their stabilization mechanism for Pickering emulsion: Interfacial properties, Rheology and stability
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LWT-FOOD SCIENCE AND TECHNOLOGY
Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking
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Author：
Yuanmei Xu, Gaoji Yang, Juanjuan Xu, Xiangyu Guan, Rui Li, Shaojin Wang
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Study on Starch-Based Thickeners in Chyme for Dysphagia Use
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Author：
Youdong Li, Lingying Li, Guoyan Liu, Li Liang, Xiaofang Liu, Jixian Zhang, Chaoting Wen, Xin Xu
Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties
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Author：
Tiange Ma, Xingjiang Li, Manuel Montalbán-López, Xuefeng Wu, Zhi Zheng, Dongdong Mu
Enhancing the functional characteristics of soy protein isolate via cross-linking catalyzed by Bacillus subtilis transglutaminase
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Author：
Yexue Liu, Yuanfu Zhang, Zehui Guo, Chen Wang, Hongwei Kang, Jingwen Li, Wenhang Wang, Yu Li, Fuping Lu, Yihan Liu
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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