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International Journal of Biological Macromolecules|April 30, 2024
Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposesTianfu Cheng, Yachao Tian, Caihua Liu, et al.Foods (Basel, Switzerland)|December 11, 2025
Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid TreatmentLianzhou Jiang, Xiaosha Liu, Miaomiao Liu, et al.International Journal of Biological Macromolecules|November 24, 2023
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interactionFuwei Sun, Tianfu Cheng, Shuanghe Ren, et al.Journal of Agricultural and Food Chemistry|May 4, 2019
Purification and Characterization of Antioxidant Peptides from Alcalase-Hydrolyzed Soybean ( Glycine max L.) Hydrolysate and Their Cytoprotective Effects in Human Intestinal Caco-2 CellsQiaozhi Zhang, Xiaohong Tong, Yang Li, et al.International Journal of Biological Macromolecules|June 8, 2025
Formation and properties of β-conglycinin particle-Konjac Glucomannan co-stabilized Pickering emulsion: Dynamic adsorption behavior and complex interface microstructureYanan Guo, Tianfu Cheng, Shuo Zhang, et al.International Journal of Biological Macromolecules|October 18, 2019
Effect of enzymolysis and glycosylation on the curcumin nanoemulsions stabilized by β-conglycinin: Formation, stability and in vitro digestionChang Liu, Zhongjiang Wang, Hua Jin, et al.Food Chemistry: X|October 9, 2024
Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurtMengya Sun, Zhenhai Yu, Shuo Zhang, et al.Bioresource Technology|December 2, 2023
Engineering Escherichia coli for cost-effective production of medium-chain fatty acids from soy whey using an optimized galactose-based autoinduction systemZhe Wang, Yiqiang Dai, Fidelis Azi, et al.International Journal of Biological Macromolecules|May 23, 2024
Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerizationYuechun Zhu, Tianfu Cheng, Caihua Liu, et al.Biomed Research International|June 15, 2016
Secondary Structure and Subunit Composition of Soy Protein In Vitro Digested by Pepsin and Its Relation with DigestibilityYong Yang, Zhongjiang Wang, Rui Wang, et al.Pageof 13