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Foods (Basel, Switzerland)|November 27, 2025
Effects of Selective Enzymatic Hydrolysis on Structural Properties and Gel Properties of Soybean Protein IsolateZhijun Fan, Yue San, Saike Tang, et al.Gels (Basel, Switzerland)|March 27, 2024
Investigating Texture and Freeze-Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan CompoundingZhuying Wang, Zhenhai Yu, Shuanghe Ren, et al.NPJ Science of Food|May 26, 2026
AI-driven personalization of food systems: From precision nutrition to climate-resilient supply chainsLi 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 ChallengesYuejiao Xing, Hongjuan Teng, Yue San, et al.International Journal of Biological Macromolecules|August 24, 2024
Soy proteins modified using cavitation jet technologyZhijun Fan, Yuejiao Xing, Yue Gao, et al.Journal of Agricultural and Food Chemistry|March 12, 2024
Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)-NaringeninZhe Wang, Yiqiang Dai, Fidelis Azi, et al.Food & Function|March 31, 2025
Lactobacillus complex fermentation of whey protein to reduce foodborne allergy symptoms in miceQinggang Xie, Chunyi Zhai, Shengjun Yang, et al.Food Research International (Ottawa, Ont.)|September 7, 2017
Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pHBaokun Qi, Jian Ding, Zhongjiang Wang, et al.Food Chemistry: X|November 25, 2024
Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, et al.International Journal of Biological Macromolecules|March 18, 2025
Hybrid hydrolysates of soy protein and lactoferrin exerts synergistic antioxidant and anti-fatigue effect by modulating Keap1/Nrf2/HO-1 pathwaysXiaoyan Zheng, Zeshi Fu, Haowen Qu, et al.Pageof 13