Fengxian Guo

Surface Properties of Heat‐Induced Soluble Soy Protein Aggregates of Different Molecular Masses

Fengxian Guo, Youling L. Xiong, Fang Qin et al. · Journal of Food Science · 2015 · 116 citations · Full text

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during <i>in vitro</i>‐simulated gastrointestinal digestion

Wei Quan, Yadan Tao, Mei Lü et al. · International Journal of Food Science & Technology · 2017 · 69 citations

Nutrition, Gastrointestinal Digestion, Vitro Digestion +19

Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications

Qiao Cheng, Changqi Liu, Jing Zhao et al. · Trends in Food Science & Technology · 2023 · 54 citations

Food Chemistry, Bioactive Material, Health Sciences +10

Foaming Characteristics of Commercial Soy Protein Isolate as Influenced by Heat-Induced Aggregation

Zhiyong He, Weiwei Li, Fengxian Guo et al. · International Journal of Food Properties · 2015 · 47 citations · Full text

Food Colloid, Engineering, Foaming Properties +17

Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking

Zhendong He, Changqi Liu, Jing Zhao et al. · Food Chemistry · 2022 · 44 citations

Biopolymer Gel, Genipin Cross-linking, Engineering +9