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Journal of Agricultural and Food Chemistry|January 28, 2020
Selective Complex Coacervation of Pea Whey Proteins with Chitosan To Purify Main 2S AlbuminsShunuan Yang, Xingfei Li, Yufei Hua, et al.Journal of Agricultural and Food Chemistry|March 23, 2018
Protein Separation Coacervation with Carboxymethyl Cellulose of Different Substitution Degree: Noninteracting Behavior of Bowman-Birk Chymotrypsin InhibitorXingfei Li, Jie Long, Yufei Hua, et al.Molecules (Basel, Switzerland)|August 2, 2018
Selective Extraction and Antioxidant Properties of Thiol-Containing Peptides in Soy Glycinine HydrolysatesXiuzhen Ding, Xiangzhen Kong, Yeming Chen, et al.Food Research International (Ottawa, Ont.)|February 4, 2023
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurtXinlu Wang, Xiangzhen Kong, Caimeng Zhang, et al.Journal of Food Science|December 1, 2024
Colloidal state-based studies on the chloride salts of magnesium- and calcium-induced coagulation of soymilksQianru Li, Yufei Hua, Xingfei Li, et al.Food Chemistry|September 30, 2017
A two-chain aspartic protease present in seeds with high affinity for peanut oil bodiesYeming Chen, Yajing Chen, Luping Zhao, et al.Journal of Agricultural and Food Chemistry|July 8, 2014
Soybean whey protein/chitosan complex behavior and selective recovery of kunitz trypsin inhibitorXingfei Li, Die Dong, Yufei Hua, et al.Journal of Agricultural and Food Chemistry|March 2, 2017
Effects of Disulfide Bond Reduction on the Conformation and Trypsin/Chymotrypsin Inhibitor Activity of Soybean Bowman-Birk InhibitorHui He, Xingfei Li, Xiangzhen Kong, et al.Journal of Food Science|February 14, 2015
Comparative effects of ohmic, induction cooker, and electric stove heating on soymilk trypsin inhibitor inactivationLu Lu, Luping Zhao, Caimeng Zhang, et al.Food Chemistry|March 22, 2015
Solubilization of proteins in extracted oil bodies by SDS: a simple and efficient protein sample preparation method for Tricine-SDS-PAGEYusang Ying, Luping Zhao, Lingzhi Kong, et al.Pageof 8