Huaping Zhu

Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins

Yijia Jia, Xinyue Yan, Yuyang Huang et al. · Food Chemistry · 2022 · 116 citations

Life Sciences, Biochemistry, Food Science +12

Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions

Shizhang Yan, Yuxue Yao, Xuan Xie et al. · Food Research International · 2022 · 112 citations

Agriculture, Biochemistry, Food Science +14

Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion

Shizhang Yan, Jingwen Xu, Guannan Liu et al. · Food Chemistry · 2022 · 86 citations

Agriculture, Food Science, Nutritional Sciences +17

Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion

Shizhang Yan, Jingwen Xu, Shuang Zhang et al. · Food Hydrocolloids · 2022 · 55 citations

Agriculture, Biochemistry, Food Science +15

Antibacterial activity and main action pathway of benzyl isothiocyanate extracted from papaya seeds

Ping Li, Yi‐meng Zhao, Cui Wang et al. · Journal of Food Science · 2020 · 48 citations

Agriculture, Food Science, Microbiology +11