Zhongjiang Wang

Effects of ultrasound on the structure and physical properties of black bean protein isolates

Lianzhou Jiang, Jing Wang, Yang Li et al. · Food Research International · 2014 · 639 citations

Biochemistry, Natural Sciences, Food Biophysics +6

Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

Zhongjiang Wang, Yang Li, Lianzhou Jiang et al. · Journal of Chemistry · 2014 · 329 citations · Full text

Engineering, Secondary Structure, Food Biophysics +16

Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength

Lianzhou Jiang, Zhongjiang Wang, Yang Li et al. · International Journal of Food Properties · 2014 · 195 citations · Full text

Food Biophysics, Different Ionic Strength, Peptide Science +16

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 pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

Yuting Wang, Zhongjiang Wang, Cíntia Ladeira Handa et al. · Food Chemistry · 2016 · 143 citations

Food Chemistry, Biochemistry, Medicine +4