Concepedia

Xiangzhen Kong

XK

Statistics

Publications

91

Citations

4.7K

H-Index

41

Active since

2006

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Jiangnan University

Xiangzhen Kong is an author at State Key Laboratory of Food Science and Technology specializing in food science, biochemistry, and agriculture.

Publications per year

2006–2025

91

Publications

91

Effects of heat treatment on the emulsifying properties of pea proteins

Weiwei Peng, Xiangzhen Kong, Yeming Chen et al. · Food Hydrocolloids · 2015 · 384 citations

Agriculture, Biochemistry, Food Science +13

Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

Chao Wu, Yufei Hua, Yeming Chen et al. · Food Hydrocolloids · 2016 · 167 citations

Agriculture, Food Science, Materials Science +17

Oxidative modification of soy protein by peroxyl radicals

Wei Wu, Caimeng Zhang, Xiangzhen Kong et al. · Food Chemistry · 2009 · 163 citations

Life Sciences, Biochemistry, Food Science +15

Enzymatic preparation of immunomodulating hydrolysates from soy proteins

Xiangzhen Kong, Mingming Guo, Yufei Hua et al. · Bioresource Technology · 2008 · 160 citations

Life Sciences, Food Science, Immunology +12

Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

Xingfei Li, Liyang Chen, Yufei Hua et al. · Food Hydrocolloids · 2020 · 143 citations

Life Sciences, Biochemistry, Food Science +16

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