Shizhang Yan

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

Shizhang Yan, Jingwen Xu, Shuang Zhang et al. · LWT · 2021 · 394 citations

Engineering, Biotechnology, Surface Hydrophobicity +4

Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

Shizhang Yan, Fengying Xie, Shuang Zhang et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2020 · 190 citations

Food Chemistry, Food Colloid, Engineering +6

Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate

Shizhang Yan, Jingwen Xu, Xiaoying Zhang et al. · Process Biochemistry · 2020 · 122 citations

Protein Chemistry, Functional Properties, Engineering +8

Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions

Shizhang Yan, Yuxue Yao, Xuan Xie et al. · Food Research International · 2022 · 100 citations

Food Chemistry, Lipid Preparation, Engineering +7

Effect of Spray-Drying and Freeze-Drying on the Properties of Soybean Hydrolysates

Huan Wang, Xiaohong Tong, Yue Yuan et al. · Journal of Chemistry · 2020 · 94 citations · Full text

Engineering, Soy Protein Hydrolysates, Food Analysis +17