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Ultrasonics Sonochemistry|January 23, 2026
Stabilization and delivery performance of soybean oil body emulsions: the role of chitosan, guar gum, and ι-carrageenan in polysaccharide-based systemsYuyang Huang, Zhenxiao Wang, Yaqi Lu, et al.Scientific Reports|July 15, 2025
Developing angiogenesis-related prognostic biomarkers and therapeutic strategies in bladder cancer using deep learning and machine learningYutong Li, Ling Zuo, Xingyu Song, et al.Journal of Food Science|April 10, 2025
Structural characterization and stability studies of hemp peptides and chelates for efficient chelation of ferrous ionsYuexin An, Yuan Wang, Yuyang Huang, et al.Food Chemistry: X|July 3, 2026
Impact of reaction sequence on the physicochemical stability and in vitro digestibility of β-carotene-loaded emulsions stabilized by a ternary covalent complexBaoning Zheng, Ying Zhu, Bingyu Sun, et al.Journal of the Science of Food and Agriculture|April 10, 2025
Effect of changes in oil bodies during frozen storage on the quality of yubaLidan Qiu, Qinlin Hu, Yihan Song, et al.International Journal of Biological Macromolecules|December 1, 2020
Biochemical characterization of a GH19 chitinase from Streptomyces alfalfae and its applications in crystalline chitin conversion and biocontrolChenyin Lv, Tianyan Gu, Rui Ma, et al.Chemical Communications (Cambridge, England)|March 18, 2025
Elucidating cuproptosis-linked redox dynamics in Wilson's disease <i>via</i> a reversible ratiometric fluorescence strategyShunping Zang, Qingguo He, Yuyang Zeng, et al.Foods (Basel, Switzerland)|July 27, 2024
A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through ExtrusionYuyang Huang, Linlin Liu, Bingyu Sun, et al.Journal of the Science of Food and Agriculture|April 7, 2025
Modified starch on quality of low moisture extruded soybean protein-wheat glutenTian Zhang, Yuyang Huang, Linlin Liu, et al.Frontiers in Nutrition|January 26, 2023
High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structureFengqiujie Wang, Yang Gao, Xuelian Gu, et al.Pageof 12