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Food Chemistry|August 24, 2020
Drying methods affect physicochemical and functional properties of quinoa protein isolateYanting Shen, Xiao Tang, Yonghui LiFoods (Basel, Switzerland)|September 9, 2022
Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation AnalysisShan Hong, Yanting Shen, Yonghui LiAntioxidants (Basel, Switzerland)|May 18, 2019
Antioxidant Activities of Sorghum Kafirin Alcalase Hydrolysates and Membrane/Gel Filtrated FractionsShiwei Xu, Yanting Shen, Yonghui LiAdvances in Food and Nutrition Research|August 8, 2022
Pea protein composition, functionality, modification, and food applications: A reviewYanting Shen, Shan Hong, Yonghui LiJournal of Food Science|July 18, 2019
Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin HydrolysatesShiwei Xu, Yanting Shen, Gengjun Chen, et al.Food Chemistry|March 17, 2022
Improving functional properties of pea protein through "green" modifications using enzymes and polysaccharidesYanting Shen, Shan Hong, Gaganpreet Singh, et al.International Journal of Biological Macromolecules|February 2, 2020
Formation and physicochemical properties of amyloid fibrils from soy proteinYajuan Wang, Yanting Shen, Guangyan Qi, et al.Journal of the Optical Society of America. A, Optics, Image Science, and Vision|February 24, 2022
Twisted electromagnetic elliptical multi-Gaussian Schell-model beams and their transmission in random mediaXiayin Liu, Yanting Shen, Weiting ZhuJournal of Ovarian Research|April 24, 2025
Molecular characteristics of early- and late-onset ovarian cancer: insights from multidimensional evidenceYanting Shen, Jie Cheng, Qing Ding, et al.International Journal of Clinical and Experimental Medicine|January 1, 2015
The association of tea consumption and the risk and progression of prostate cancer: a meta-analysisXiawei Fei, Yanting Shen, Xiaogong Li, et al.Pageof 130