Ziqun Xiao

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Xiao Kong, Ziqun Xiao, Mengdi Du et al. · Gels · 2022 · 53 citations · Full text

Agriculture, Dairy Science, Food Science +17

Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies

Longbei Xiang, Bo Jiang, Youling L. Xiong et al. · Food Bioscience · 2023 · 52 citations

Agriculture, Food Science, Microbiology +16

Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate

Xiao Kong, Ziqun Xiao, Yuhang Chen et al. · Frontiers in Nutrition · 2023 · 34 citations · Full text

Life Sciences, Biochemistry, Food Science +17

Isolation, characterization, and molecular docking analyses of novel calcium‐chelating peptide from soy yogurt and the study of its calcium chelation mechanism

Jing Gan, Ziqun Xiao, Kuaitian Wang et al. · Journal of the Science of Food and Agriculture · 2022 · 26 citations

Life Sciences, Biochemistry, Nutritional Sciences +17

Enhancing enzyme immobilization: Fabrication of biosilica-based organic-inorganic composite carriers for efficient covalent binding of D-allulose 3-epimerase

Ziqun Xiao, Zishen Zhao, Bo Jiang et al. · International Journal of Biological Macromolecules · 2024 · 11 citations

Life Sciences, Biochemistry, Biotechnology +16