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Food Chemistry|October 25, 2024
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acidsHaoqiang Wang, Wen Li, Shunjing Luo, et al.
Food Chemistry|May 28, 2026
High-temperature acidification upgraded the stability of acidified milk through fibrillation of casein micellesHongkai Zhang, Jiangping Ye, Shunjing Luo, et al.
Journal of Chromatography. A|November 18, 2017
Preparative fractionation of dextrin by polyethylene glycol: Effects of initial dextrin concentration and pHXiuting Hu, Yu Wang, Chengmei Liu, et al.
International Journal of Biological Macromolecules|January 3, 2018
Dextrin-uricase conjugate: Preparation, characterization, and enzymatic propertiesXiuting Hu, Yu Wang, Chengmei Liu, et al.
Frontiers in Microbiology|January 23, 2026
Tannic acid delayed dietary fiber fermentation: dual mechanisms of enzyme inhibition and microbial community dynamicsLiping Ren, Haoqiang Wang, Shunjing Luo, et al.
International Journal of Biological Macromolecules|July 2, 2023
Fermentation of resistant starch from the starch-ferulic acid inclusion complex compared with high-amylose corn starchZijun Liu, Nan Deng, Shunjing Luo, et al.
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