Xiaoqin Diao

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 et al. · Food Chemistry · 2017 · 114 citations

Food Chemistry, Soy Protein Isolate, High Hydrostatic Pressure +8

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

Xiaoqin Diao, Haining Guan, Xinxin Zhao et al. · Meat Science · 2016 · 82 citations

Food Chemistry, Myofibrillar Protein, Food Colloid +4

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

Xiaoqin Diao, Haining Guan, Xinxin Zhao et al. · Meat Science · 2016 · 69 citations

Myofibrillar Protein, Biopolymer Gel, Engineering +7

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

Haining Guan, Chang Yang, Yanli Tian et al. · LWT · 2023 · 44 citations · Full text

Nutrition, Food Packaging, Flavoromics +19

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 et al. · Journal of the Science of Food and Agriculture · 2020 · 39 citations