Yuyang Huang

Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins

Yijia Jia, Xinyue Yan, Yuyang Huang et al. · Food Chemistry · 2022 · 103 citations

Food Chemistry, Functional Properties, Biochemistry +6

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

Effects of combined enzymatic and ultrasonic treatments on the structure and gel properties of soybean protein isolate

Zhaolei Ma, Lijia Li, Changling Wu et al. · LWT · 2022 · 98 citations · Full text

Engineering, Food Biophysics, Enzymatic Modification +17

Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten

Ruqi Guo, Linlin Liu, Yuyang Huang et al. · Food Research International · 2023 · 69 citations

Food Chemistry, Mung Bean Protein, Wheat Gluten +3

Controlled release of curcumin from gelatin hydrogels by the molecular-weight modulation of an oxidized dextran cross-linker

Shizhang Yan, Siyu Wu, Jianxun Zhang et al. · Food Chemistry · 2023 · 67 citations

Biopolymer Gel, Hydrogels, Engineering +6