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Food Chemistry: X|October 10, 2022
The temporal evolution mechanism of structure and function of oxidized soy protein aggregatesYanan Guo, Zhongjiang Wang, Zhaodong Hu, et al.
Food Chemistry|April 26, 2024
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methylYang Li, Jing Xu, Fuwei Sun, et al.
Food Chemistry|November 29, 2025
The effect of ultrasonic-assisted glycosylation modification on the physicochemical properties and digestive characteristics of astaxanthin emulsion loaded with soybean whey proteinSijia Chen, Chengjie Feng, Chunfang Ma, et al.
Foods (Basel, Switzerland)|May 13, 2026
Homogeneity Guarantee of Nickel Reference Material in Soybean Matrix: Influence Mechanism of Particle Size DistributionNuojia Wang, Zengwang Guo, Yanxiang Wu, et al.
Food Chemistry: X|October 2, 2023
Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregatesYichang Wang, Caihua Liu, Huiyuan Lang, et al.
Comprehensive Reviews in Food Science and Food Safety|March 28, 2026
Advanced Structural Designs of Biopolymer-Based Multifunctional Absorbent Pads for Meat Preservation: A Comprehensive ReviewYanan Guo, Yuxiao Hu, Zhijian Tan, et al.
International Journal of Biological Macromolecules|April 9, 2026
Investigation of the formation mechanism of the oxidized soybean protein/linoleic acid aggregates: Effect of heating treatment on the soybean protein emulsion structure, antioxidant properties and accessibility of vitamin D3Boyan Jin, Yapeng Liu, Chunfang Ma, et al.
Food Chemistry: X|August 18, 2025
Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powderZhongjiang Wang, Yachao Tian, Chunfang Ma, et al.
Bioresource Technology|August 8, 2025
Enhanced mycoprotein production of Neurospora intermedia from soy processing byproducts: Integration of ultrasonic stimulation with repeated-batch simultaneous saccharification and cultureYiqiang Dai, Yifei Liu, Zhe Wang, et al.
Food Chemistry: X|July 21, 2025
Regulation of protein flexibility and promoting the formation of high internal phase emulsions in peanut protein isolate using dual succinylation and ultrasonication modificationsFuwei Sun, Genna Ba, Chaojiang Dong, et al.
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