Zhiheng Yuan

Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt

Jiaxin Xu, Xinyue Xu, Zhiheng Yuan et al. · LWT · 2022 · 61 citations · Full text

Food Chemistry, Nutrition, New Formulation +15

Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder

Xinyue Xu, Huaitian Cui, Jiaxin Xu et al. · LWT · 2022 · 39 citations · Full text

Food Chemistry, Nutrition, Probiotic +13

Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt

Xinyue Xu, Huaitian Cui, Zhiheng Yuan et al. · Journal of Food Science · 2022 · 35 citations

Lactose Intolerance, Nutrition, Probiotic +14

Plant-Based Fermented Beverages and Key Emerging Processing Technologies

He Liu, Xinyue Xu, Huaitian Cui et al. · Food Reviews International · 2022 · 29 citations

Thermal Processing, Hot Spot, Plant-based Fermented Beverages +16

Homogenized soybean hull suspension as an emulsifier for oil/water emulsions: Synergistic effect of the insoluble fiber and soluble polysaccharide

Zhiheng Yuan, Danshi Zhu, Xinyue Xu et al. · International Journal of Biological Macromolecules · 2023 · 20 citations

Soybean Hull Suspension, Food Colloid, Biomanufacturing +5