Mengjie Geng

Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein

Mengjie Geng, Zhongkun Wang, Lang Qin et al. · Food Hydrocolloids · 2021 · 81 citations

Food Chemistry, Food Colloid, Coagulant Types +8

Comparison of soy protein isolate-(–)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment

Mengjie Geng, Xumei Feng, Haodong Yang et al. · Ultrasonics Sonochemistry · 2022 · 59 citations · Full text

Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects

Mengjie Geng, Xumei Feng, Xixi Wu et al. · Food Chemistry · 2023 · 56 citations

Food Chemistry, Nutrition, Pectin Particles +8

Fabrication of water-in-oil-in-gel emulsion gel based on pH-shifting soybean lipophilic protein and carboxymethyl chitosan: Gel performance, physicochemical properties and digestive characteristics

Lijia Li, Yiting Gao, Tian Gao et al. · Food Hydrocolloids · 2023 · 55 citations

Biopolymer Gel, Biomanufacturing, Water-in-oil-in-gel Emulsion Gel +5

Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation

Lijia Li, Mengjie Geng, Xiangyun Tan et al. · Food Hydrocolloids · 2024 · 54 citations

Food Colloid, Double Emulsion Formation, Biochemistry +8