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Journal of the Science of Food and Agriculture
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November 9, 2024
Effect of transglutaminase cross-linking on the structure and emulsification performance of heated black bean protein isolate
Yue San, Yuejiao Xing, Bailiang Li, et al.
International Journal of Biological Macromolecules
|
April 21, 2024
Rice proteins: A review of their extraction, modification techniques and applications
Li Zheng, Yue San, Yuejiao Xing, et al.
Critical Reviews in Food Science and Nutrition
|
August 25, 2025
Soy protein-based films: a review of their preparation, functional properties and challenges
Yuejiao Xing, Haoran Zhu, Li Zheng, et al.
Biosensors
|
November 10, 2022
Overview on the Design of Magnetically Assisted Electrochemical Biosensors
Yong Chang, Yanyan Wang, Jingyi Zhang, et al.
Foods (Basel, Switzerland)
|
November 27, 2025
Effects of Selective Enzymatic Hydrolysis on Structural Properties and Gel Properties of Soybean Protein Isolate
Zhijun Fan, Yue San, Saike Tang, et al.
NPJ Science of Food
|
May 26, 2026
AI-driven personalization of food systems: From precision nutrition to climate-resilient supply chains
Li Zheng, Anhui Ren, Yue San, et al.
Journal of Food Science
|
July 21, 2025
Flavor Substances of Plant Foods: A Review of Structural Properties, Biogenic Flavor Mechanisms, and Challenges
Yuejiao Xing, Hongjuan Teng, Yue San, et al.
International Journal of Biological Macromolecules
|
August 24, 2024
Soy proteins modified using cavitation jet technology
Zhijun Fan, Yuejiao Xing, Yue Gao, et al.
Food Chemistry
|
December 24, 2025
Cavitation jets and proteolytic enzymatic hydrolysis' effects on soybean flour
Zhijun Fan, Hongjuan Teng, Yuejiao Xing, et al.
Food Research International (Ottawa, Ont.)
|
May 5, 2026
Enzymolysis and homogenization of soybean protein isolate: Structure and gel properties
Hongjuan Teng, Zhijun Fan, Dongmei Wang, et al.
Page
of 1
Search research articles
Search
Showing results (1-10 of 10) with videos related to
Sort By:
Page
of 1
Journal of the Science of Food and Agriculture
|
November 9, 2024
Effect of transglutaminase cross-linking on the structure and emulsification performance of heated black bean protein isolate
Yue San, Yuejiao Xing, Bailiang Li, et al.
International Journal of Biological Macromolecules
|
April 21, 2024
Rice proteins: A review of their extraction, modification techniques and applications
Li Zheng, Yue San, Yuejiao Xing, et al.
Critical Reviews in Food Science and Nutrition
|
August 25, 2025
Soy protein-based films: a review of their preparation, functional properties and challenges
Yuejiao Xing, Haoran Zhu, Li Zheng, et al.
Biosensors
|
November 10, 2022
Overview on the Design of Magnetically Assisted Electrochemical Biosensors
Yong Chang, Yanyan Wang, Jingyi Zhang, et al.
Foods (Basel, Switzerland)
|
November 27, 2025
Effects of Selective Enzymatic Hydrolysis on Structural Properties and Gel Properties of Soybean Protein Isolate
Zhijun Fan, Yue San, Saike Tang, et al.
NPJ Science of Food
|
May 26, 2026
AI-driven personalization of food systems: From precision nutrition to climate-resilient supply chains
Li Zheng, Anhui Ren, Yue San, et al.
Journal of Food Science
|
July 21, 2025
Flavor Substances of Plant Foods: A Review of Structural Properties, Biogenic Flavor Mechanisms, and Challenges
Yuejiao Xing, Hongjuan Teng, Yue San, et al.
International Journal of Biological Macromolecules
|
August 24, 2024
Soy proteins modified using cavitation jet technology
Zhijun Fan, Yuejiao Xing, Yue Gao, et al.
Food Chemistry
|
December 24, 2025
Cavitation jets and proteolytic enzymatic hydrolysis' effects on soybean flour
Zhijun Fan, Hongjuan Teng, Yuejiao Xing, et al.
Food Research International (Ottawa, Ont.)
|
May 5, 2026
Enzymolysis and homogenization of soybean protein isolate: Structure and gel properties
Hongjuan Teng, Zhijun Fan, Dongmei Wang, et al.
Page
of 1