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International Journal of Food Sciences and Nutrition|November 15, 2013
Protective and reparative effects of peptides from soybean β-conglycinin on mice intestinal mucosa injuryJianhua Ren, Baichong Yang, Ying Lv, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Interaction mode of calcium-binding peptides and Caco-2 cell membraneHe Liu, Ying Lv, Jingting Xu, et al.
Food Chemistry|January 16, 2014
Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysisXingyun Peng, Xin Li, Xiaodi Shi, et al.
Food Chemistry|February 25, 2025
Alkaline-heat induced the conformationally flexible regions of soy protein and their effect on subunit aggregationXiong Zhang, Jingting Xu, Yuyang Sun, et al.
Food & Function|June 15, 2013
The positive effect of soybean protein hydrolysates-calcium complexes on bone mass of rapidly growing ratsYing Lv, He Liu, Jianhua Ren, et al.
Food Research International (Ottawa, Ont.)|March 9, 2025
Effect of pressing pressure and time on the quality characteristics of firm tofuTong Zhang, Hui Zhang, Jingting Xu, et al.
International Journal of Biological Macromolecules|March 1, 2024
Binary blends of normal corn starch and cow cockle starch for the slow-thickening behavior upon pastingYasmeen Mamu, Wenfeng Xie, Xingyun Peng, et al.
Food Chemistry|May 14, 2016
Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory qualityFeng Zuo, Xingyun Peng, Xiaodi Shi, et al.
Journal of Food Science|May 26, 2020
Analysis on physicochemical and sensory qualities of soymilk prepared by various cultivars: Application of fuzzy logic techniqueXuehua Jin, Chen Chen, Shuntang Guo, et al.
Food Chemistry|July 23, 2013
Purification and characterization of calcium-binding soybean protein hydrolysates by Ca2+/Fe3+ immobilized metal affinity chromatography (IMAC)Ying Lv, Xiaolan Bao, He Liu, et al.
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