The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates

Haining Guan, Xiaoqin Diao, Fan Jiang, +2

Food Chemistry

Food ChemistrySoy Protein IsolateHigh Hydrostatic PressureEngineeringBiochemistry +6

Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols

Xiaoqin Diao, Haining Guan, Xinxin Zhao, +2

Meat Science

Food ChemistryMyofibrillar ProteinFood ColloidBiochemistryOxidative Stability +2

Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols

Xiaoqin Diao, Haining Guan, Xinxin Zhao, +2

Meat Science

Myofibrillar ProteinBiopolymer GelEngineeringFunctional PropertyPolymer Science +5

Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process

Haining Guan, Chang Yang, Yanli Tian, +4

LWT

NutritionFood PackagingFlavoromicsVolatile Flavor CompoundsFood Biophysics +17

Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions

Haining Guan, Xiaoqin Diao, Danyi Liu, +5

Journal of the Science of Food and Agriculture

Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics.

Xiaoqin Diao, Haining Guan, Baohua Kong, +1

PubMed

Lipid AnalysisLipid PreparationCompositional CharacteristicsBiomanufacturingEngineering +11

Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate

Xiaoqin Diao, Ruixin Jia, Xiao Dong Chen, +3

Ultrasonics Sonochemistry

<scp><i>In vitro</i></scp> digestion of emulsified lard‐based diacylglycerols

Xiaoqin Diao, Haining Guan, Baohua Kong, +2

Journal of the Science of Food and Agriculture

Food ChemistryLipid AnalysisLipid PreparationBiochemistryIn Vitro Fermentation +13

The physicochemical properties, microstructure, and stability of diacylglycerol-loaded multilayer emulsion based on protein and polysaccharides

Xiaoqin Diao, Ruixin Jia, Guanhua Liu, +3

LWT

Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage

Xiaoqin Diao, Wei‐Ting Sun, Dengyong Liu, +3

Czech Journal of Food Sciences