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Asia Pacific Journal of Clinical Nutrition|December 12, 2019
Colostral and mature breast milk protein compositional determinants in Qingdao, Wuhan and Hohhot: maternal food culture, vaginal delivery and neonatal genderBiao Liu, Fangjie Gu, Wenhui Ye, et al.Food Research International (Ottawa, Ont.)|September 10, 2023
Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performanceYunna Wang, Ruican Wang, Yan Li, et al.Journal of Agricultural and Food Chemistry|July 21, 2012
Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methodsYan Zhang, Shuntang Guo, Zhisheng Liu, et al.Food Research International (Ottawa, Ont.)|April 11, 2022
Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture contentJiayu Zhang, Jing Wang, Mengdi Li, et al.Food Research International (Ottawa, Ont.)|May 31, 2023
Mechanism of the glucono-δ-lactone induced soymilk gelation: Enthalpy and entropy transformation in the cross-linking of protein moleculesXinran Liu, Jingting Xu, Yue Li, et al.Journal of Agricultural and Food Chemistry|July 29, 2008
Inhibitory action of soybean beta-conglycinin hydrolysates on Salmonella typhimurium translocation in Caco-2 epithelial cell monolayersBaichong Yang, Ying Lv, Yang Chen, et al.Food Research International (Ottawa, Ont.)|November 21, 2025
Oral toxicological evaluation of amino-functionalized silica nanoparticles in mice: Safety prospects for functional nanomaterials in food systemsHui Zhang, Tong Zhang, Jingting Xu, et al.Food Research International (Ottawa, Ont.)|October 3, 2021
Effects of high-temperature pressure cooking on cold-grind and blanched soymilk: Physico-chemical properties, in vitro digestibility and sensory qualityJing Wang, Mengdi Li, Jiayu Zhang, et al.Journal of Agricultural and Food Chemistry|May 19, 2009
Identification and characteristics of iron-chelating peptides from soybean protein hydrolysates using IMAC-Fe3+Ying Lv, Qi Liu, Xiaolan Bao, et al.Food Chemistry|May 18, 2024
A deep learning-based quantitative prediction model for the processing potentials of soybeans as soymilk raw materialsGuoyin Zhu, Xin Huang, Xingyun Peng, et al.Pageof 5