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Foods (Basel, Switzerland)|October 28, 2023
Effects of Processing Technology on Protein Separation, Quality, and Functional CharacteristicsZhongjiang Wang, Fuwei Sun
Bioresource Technology|July 25, 2013
Effects of total ammonia nitrogen concentration on solid-state anaerobic digestion of corn stoverZhongjiang Wang, Fuqing Xu, Yebo Li
Gels (Basel, Switzerland)|February 23, 2024
Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein IsolateLi Zheng, Joe M Regenstein, Zhongjiang Wang
Biomed Research International|December 6, 2018
Green and Efficient PEG-Based Ultrasonic-Assisted Extraction of Polysaccharides from Tree Peony Pods and the Evaluation of Their Antioxidant Activity In VitroXiaonan Zhang, Qingfeng Ban, Xibo Wang, et al.
Food Research International (Ottawa, Ont.)|December 6, 2025
Oxidation-engineered in soy protein-oxidized alginate in situ hydrogels: The evolution from "point-point" to "line-line" via dynamic Schiff base crosslinkingXiaoyi Cheng, Zhongjiang Wang, Zengwang Guo, et al.
Foods (Basel, Switzerland)|December 17, 2024
Effect of Pea Protein Isolate-Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat AnalogsZhongjiang Wang, Yachao Tian, Fangxiao Lou, et al.
Journal of Environmental Management|February 20, 2025
Ammoniation of filter residues from corn straw filtering the microalgae cultured in urine wastewaterZhongjiang Wang, Ziyue Wang, Lili Wang, et al.
Journal of Environmental Management|July 17, 2024
Integrated aerobic-anaerobic digestion of highly solids-loaded corn stover and swine manure under dynamic aeration: Temperature rise, physicochemical characteristics, and methane productionLili Wang, Zicong Wang, Zhongjiang Wang, et al.
Comprehensive Reviews in Food Science and Food Safety|February 19, 2022
Soy protein isolates: A review of their composition, aggregation, and gelationLi Zheng, Joe M Regenstein, Linyi Zhou, et al.
Food Chemistry|October 11, 2016
Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysatesYuting Wang, Zhongjiang Wang, Cíntia Ladeira Handa, et al.
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