Showing results (1-10 of 30) with videos related to

Sort By:
Pageof 3
Food Chemistry|November 18, 2023
Comparison of pH-induced protein-polyphenol self-assembly methods: Binding mechanism, structure, and functional characteristicsShizhang Yan, Xinyue Yan, Yang Li, et al.
Food Chemistry|September 1, 2023
Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristicsShizhang Yan, Qi Wang, Yang Li, et al.
Food Research International (Ottawa, Ont.)|May 13, 2025
New insights into the cross-linking mechanism of soybean protein-based double dynamic cross-linking hydrogels for the controlled delivery of curcuminJingwen Xu, Shizhang Yan, Baokun Qi, et al.
Ultrasonics Sonochemistry|June 4, 2024
Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and functionJingwen Xu, Shizhang Yan, Jing Xu, et al.
Food Chemistry|January 11, 2025
Hydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristicsJingwen Xu, Qi Wang, Shizhang Yan, et al.
Critical Reviews in Food Science and Nutrition|December 18, 2023
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systemsShizhang Yan, Joe M Regenstein, Baokun Qi, et al.
Food Research International (Ottawa, Ont.)|April 23, 2025
Segregative phase separation of protein/polysaccharide mixed systems: Phase separation mechanisms, characterization technologies, influencing factors, and food applications-a reviewQi Wang, Tianyao Chen, Shizhang Yan, et al.
Food Chemistry|September 9, 2025
Soybean protein isolate/sodium alginate double-network hydrogels with high mechanical strength via synergistic cross-linking of imine and ionic bondsQi Wang, Tianyao Chen, Jingwen Xu, et al.
Ultrasonics Sonochemistry|October 14, 2023
Ultrasound-assisted preparation of protein-polyphenol conjugates and their structural and functional characteristicsShizhang Yan, Qi Wang, Jiaye Yu, et al.
Food Chemistry: X|October 2, 2023
Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized formsShizhang Yan, Qi Wang, Jiaye Yu, et al.
Pageof 3