Xingfei Li

Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

Xingfei Li, Liyang Chen, Yufei Hua et al. · Food Hydrocolloids · 2020 · 131 citations

Protein Chemistry, Biochemistry, Protein Folding +7

Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference

Caimeng Zhang, Yufei Hua, Xingfei Li et al. · Food Chemistry · 2020 · 125 citations

Biosynthesis, Engineering, Endogenous Precursors +9

Antioxidant and antibacterial activity and in vitro digestion stability of cottonseed protein hydrolysates

Weiguang Song, Xiangzhen Kong, Yufei Hua et al. · LWT · 2019 · 102 citations

Food Chemistry, Agricultural Chemistry, Biochemistry +8

Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt

Xinlu Wang, Xiangzhen Kong, Caimeng Zhang et al. · Food Research International · 2022 · 90 citations

Food Chemistry, Dairy Yoghurt, Food Composition +8

Separation, identification and molecular binding mechanism of dipeptidyl peptidase IV inhibitory peptides derived from walnut (Juglans regia L.) protein

Xiangzhen Kong, Lina Zhang, Weiguang Song et al. · Food Chemistry · 2021 · 78 citations

Biochemistry, Natural Sciences, Molecular Binding Mechanism +5