Xiuting He

Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

Jinmei Wang, Ning Xia, Xiaoquan Yang et al. · Journal of Agricultural and Food Chemistry · 2012 · 313 citations

Food Colloid, Engineering, Soy Protein +19

Limited Aggregation Behavior of β-Conglycinin and Its Terminating Effect on Glycinin Aggregation during Heating at pH 7.0

Jian Guo, Xiaoquan Yang, Xiuting He et al. · Journal of Agricultural and Food Chemistry · 2012 · 159 citations

Food Chemistry, Biochemistry, Soy Protein +12

Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis

Jinbo Zhang, Na‐Na Wu, Xiaoquan Yang et al. · Food Hydrocolloids · 2012 · 109 citations

Food Chemistry, Food Colloid, Engineering +12

Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure

Junjie Hou, Jian Guo, Jinmei Wang et al. · Food Hydrocolloids · 2015 · 85 citations

Food Chemistry, Biopolymer Gel, Engineering +10

Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

Na‐Na Wu, Xu Huang, Xiao‐Quan Yang et al. · Food Hydrocolloids · 2011 · 71 citations

Food Chemistry, Thermal Treatment, Food Colloid +6