Ruotong Guo

Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter

Xiaoyun Zhao, Ruotong Guo, Xuxu Li et al. · Food Chemistry · 2022 · 71 citations

Food Chemistry, Gel Properties, Pork Meat Batter +7

Insights into the Pickering emulsions stabilized by yeast dietary fiber: Interfacial adsorption kinetics, rheological characteristics, and stabilization mechanisms

Yaqiu Kong, Jieling Chen, Zehan Hong et al. · Food Chemistry · 2024 · 35 citations

Interfacial Adsorption Kinetics, Food Colloid, Engineering +9

Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality

Ruotong Guo, Jian Xiong, Pei Li et al. · Meat Science · 2024 · 30 citations

Nutrition, Health Sciences, Animal Nutrition +7

Stabilizing effect of silver carp myofibrillar protein modified by high intensity ultrasound on high internal phase emulsions: Protein denaturation, interfacial adsorption and reconfiguration

Zehan Hong, Yaqiu Kong, Ruotong Guo et al. · International Journal of Biological Macromolecules · 2024 · 28 citations

High Intensity Ultrasound, Interfacial Adsorption, Protein Engineering +6

Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics

Xiaoyun Zhao, Xuxu Li, Ruotong Guo et al. · Food Chemistry · 2023 · 26 citations

Food Chemistry, Engineering, Biotechnology +8