Hekai Zhao

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

Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

Hekai Zhao, Shengnan Wang, Guilan Zhao et al. · Food & Function · 2021 · 58 citations

Application of soy protein isolate fiber and soy soluble polysaccharide non-covalent complex: A potential way for pH-triggered release

Hekai Zhao, Shengnan Wang, Xiulin Liu et al. · Food Chemistry · 2022 · 56 citations

Food Chemistry, Potential Way, Engineering +8