Zengwang Guo

Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

Zengwang Guo, Fei Teng, Zhaoxian Huang et al. · Food Hydrocolloids · 2020 · 205 citations

Nutrition, Material Characteristics, Meat Packaging +7

Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins

Zengwang Guo, Zhaoxian Huang, Yanan Guo et al. · Food Hydrocolloids · 2021 · 160 citations

Food Colloid, Engineering, High-pressure Homogenization +9

Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates

Yi-Chang Wang, Bailiang Li, Yanan Guo et al. · Ultrasonics Sonochemistry · 2022 · 129 citations · Full text

Food Colloid, Engineering, Sonoelectrochemistry +15

Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara)

Bo Lyu, Huan Wang, Mohammed Sharif Swallah et al. · Food Chemistry · 2021 · 96 citations

Food Chemistry, Biotechnology, High-purity Insoluble Fibre +4

Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin

Tianfu Cheng, Zhongjiang Wang, Fuwei Sun et al. · Food Hydrocolloids · 2023 · 89 citations

Rice Proteins-pectin Composite, Food Biophysics, Gel Properties +3