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Comprehensive Reviews in Food Science and Food Safety|February 9, 2021
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safetyRuican Wang, Shuntang GuoFood Chemistry|June 11, 2016
Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum: Removal of phytate using ultrafiltrationRuican Wang, Shuntang GuoFood Chemistry|October 11, 2016
The analysis of the causes of protein precipitate formation in the blanched soymilkYahui Wang, Jiyun Xing, Ruican Wang, et al.Food Chemistry|July 25, 2016
Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking processFeng Zuo, Zhenjia Chen, Xiaodi Shi, et al.Food Research International (Ottawa, Ont.)|February 4, 2023
Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilkZhengqi Hao, Xiong Zhang, Xingyun Peng, et al.Foods (Basel, Switzerland)|January 21, 2023
Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic AromaHuiyan Zhao, Jingting Xu, Ruican Wang, et al.Food Research International (Ottawa, Ont.)|January 1, 2024
The attenuating effect of fermented soymilk on DSS-induced colitis in mice by suppressing immune response and modulating gut microbiotaYijiao Sun, Ruican Wang, Yuyang Sun, et al.Food Chemistry|December 31, 2017
Effects of succinylation on the structure and thermal aggregation of soy protein isolateYangling Wan, Jingyuan Liu, Shuntang GuoComprehensive Reviews in Food Science and Food Safety|September 28, 2021
Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesionRuican Wang, Richard W HartelJournal of Agricultural and Food Chemistry|February 14, 2009
Structural characterization of heat-induced protein particles in soy milkChengang Ren, Lu Tang, Min Zhang, et al.Pageof 5