Guoqiang Shao

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

Shengnan Wang, Jinjie Yang, Guoqiang Shao et al. · Food Hydrocolloids · 2019 · 167 citations

Food Chemistry, Engineering, Polymer Science +10

pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization

Shengnan Wang, Jinjie Yang, Guoqiang Shao et al. · Food Hydrocolloids · 2020 · 161 citations

Ph-induced Conformational Changes, Engineering, Emulsion Stabilization +7

Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides

Shengnan Wang, Jinjie Yang, Guoqiang Shao et al. · Food Hydrocolloids · 2019 · 106 citations

Engineering, Soy Protein, Functional Property +6

The production of gel beads of soybean hull polysaccharides loaded with soy isoflavone and their pH-dependent release

Shengnan Wang, Guoqiang Shao, Jinjie Yang et al. · Food Chemistry · 2019 · 55 citations

Food Chemistry, Biopolymer Gel, Engineering +11

Tunable arrangement of hydrogel and cyclodextrin-based metal organic frameworks suitable for drug encapsulation and release

Guoqiang Shao, Shengnan Wang, Hekai Zhao et al. · Carbohydrate Polymers · 2021 · 50 citations

Biopolymer Gel, Hydrogels, Drug Encapsulation +10