Danni Qu

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

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

Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability

Shengnan Wang, Hekai Zhao, Danni Qu et al. · Food Hydrocolloids · 2021 · 87 citations

Food Chemistry, Polysaccharide, Food Processing +7

Characterization of the structure and properties of the isolating interfacial layer of oil–water emulsions stabilized by soy hull polysaccharide: Effect of pH changes

Shengnan Wang, Danni Qu, Guilan Zhao et al. · Food Chemistry · 2021 · 50 citations

Food Chemistry, Food Colloid, Biomanufacturing +6

Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH

Danni Qu, Shengnan Wang, Hekai Zhao et al. · Food Hydrocolloids · 2021 · 38 citations

Food Chemistry, Chemical Engineering, Engineering +11