Lianzhu Lin

Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce

Mingzhu Zhuang, Lianzhu Lin, Mouming Zhao et al. · Food Chemistry · 2016 · 184 citations

Food Chemistry, Engineering, Biochemistry +11

A comparison study on polysaccharides extracted from Laminaria japonica using different methods: structural characterization and bile acid-binding capacity

Jie Gao, Lianzhu Lin, Baoguo Sun et al. · Food & Function · 2017 · 177 citations

Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

Jianan Zhang, Mouming Zhao, Guowan Su et al. · Food Chemistry · 2018 · 173 citations

Biochemistry, Food Analysis, Bioanalysis +7

Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin

Dan Yuan, Feibai Zhou, Penghui Shen et al. · Food Hydrocolloids · 2021 · 143 citations

Ph-driven Encapsulation, Engineering, Protein Nanoparticles +6

Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability

Yuanhong Zhang, Feibai Zhou, Mouming Zhao et al. · Food Hydrocolloids · 2017 · 137 citations

Food Colloid, Protein Nanoparticles, Peptide Engineering +7