Chang Wu

Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties

Qian Ju, Yanqiu Yuan, Chang Wu et al. · Food Chemistry · 2022 · 78 citations

Protein Chemistry, Biochemistry, Protein Folding +7

Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level

Qian Ju, Chang Wu, Yanqiu Yuan et al. · Food Hydrocolloids · 2021 · 60 citations

Protein Chemistry, Protein Glycosylation, Biosynthesis +13

Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems

Yifan Zhang, Chang Wu, X. Y. Shen et al. · Food Hydrocolloids · 2024 · 34 citations

Protein Chemistry, Biosynthesis, Chickpea Protein-egcg Systems +11

The role of β-subunit in emulsifying performance of β-conglycinin

Chang Wu, Fengyan Wu, Qian Ju et al. · Food Hydrocolloids · 2023 · 17 citations

Food Chemistry, Biochemistry, Emulsion

Roles of soybean β-conglycinin subunit fractions in fibril formation and the effects of glycinin on them

Qian Ju, Chang Wu, Hualu Zhou et al. · Food Hydrocolloids · 2024 · 15 citations

Biosynthesis, Engineering, Biochemistry +3