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Yapeng Fang

Showing results (41-50 of 138) with videos related to

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Food Chemistry|April 29, 2022
Introducing panda bean (Vigna umbellata (Thunb.) Ohwi et Ohashi) protein isolate as an alternative source of legume protein: Physicochemical, functional and nutritional characteristicsJiao Ge, Cui-Xia Sun, Manman Sun, et al.
Food Research International (Ottawa, Ont.)|June 10, 2026
Integration of sensory, sensor-based, and volatile analyses reveals flavor gaps between plant-based meat analogs and beef pattiesYuhong Lin, Xiaolei Fang, Yan Ping Chen, et al.
Biomacromolecules|October 30, 2016
Conformational Transition of Polyelectrolyte As Influenced by Electrostatic Complexation with ProteinYiping Cao, Shugang Li, Yapeng Fang, et al.
Food Chemistry|August 11, 2016
Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reactionBinwei Bi, Hao Yang, Yapeng Fang, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Understanding the differences in heat-induced gel properties of twelve legume proteins: A comparative studyJiao Ge, Cuixia Sun, Yuyang Chang, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanismJiao Ge, Cuixia Sun, Yuyang Chang, et al.
Journal of Texture Studies|June 17, 2022
Structure analysis and quality evaluation of plant-based meat analogsJialing Fu, Cuixia Sun, Yuyang Chang, et al.
Journal of the Science of Food and Agriculture|July 25, 2020
Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled releaseXue Huang, Michael Gänzle, Hui Zhang, et al.
Food Chemistry|July 6, 2014
Aggregation behaviour and stability of maize germ oil body suspensionRujira Sukhotu, Xiaodi Shi, Qi Hu, et al.
Journal of Agricultural and Food Chemistry|February 12, 2024
Advances in the Interaction between Food-Derived Nanoparticles and the Intestinal BarrierBing Jiang, Yiguo Zhao, Yiping Cao, et al.
Pageof 14

Showing results (41-50 of 138) with videos related to

Sort By:
Pageof 14
Food Chemistry|April 29, 2022
Introducing panda bean (Vigna umbellata (Thunb.) Ohwi et Ohashi) protein isolate as an alternative source of legume protein: Physicochemical, functional and nutritional characteristicsJiao Ge, Cui-Xia Sun, Manman Sun, et al.
Food Research International (Ottawa, Ont.)|June 10, 2026
Integration of sensory, sensor-based, and volatile analyses reveals flavor gaps between plant-based meat analogs and beef pattiesYuhong Lin, Xiaolei Fang, Yan Ping Chen, et al.
Biomacromolecules|October 30, 2016
Conformational Transition of Polyelectrolyte As Influenced by Electrostatic Complexation with ProteinYiping Cao, Shugang Li, Yapeng Fang, et al.
Food Chemistry|August 11, 2016
Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reactionBinwei Bi, Hao Yang, Yapeng Fang, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Understanding the differences in heat-induced gel properties of twelve legume proteins: A comparative studyJiao Ge, Cuixia Sun, Yuyang Chang, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanismJiao Ge, Cuixia Sun, Yuyang Chang, et al.
Journal of Texture Studies|June 17, 2022
Structure analysis and quality evaluation of plant-based meat analogsJialing Fu, Cuixia Sun, Yuyang Chang, et al.
Journal of the Science of Food and Agriculture|July 25, 2020
Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled releaseXue Huang, Michael Gänzle, Hui Zhang, et al.
Food Chemistry|July 6, 2014
Aggregation behaviour and stability of maize germ oil body suspensionRujira Sukhotu, Xiaodi Shi, Qi Hu, et al.
Journal of Agricultural and Food Chemistry|February 12, 2024
Advances in the Interaction between Food-Derived Nanoparticles and the Intestinal BarrierBing Jiang, Yiguo Zhao, Yiping Cao, et al.
Pageof 14