Yutang He

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

Shengnan Wang, Jinjie Yang, Guoqiang Shao et al. · Food Hydrocolloids · 2019 · 167 citations

Food Chemistry, Engineering, Polymer Science +10

Rheological properties and chain conformation of soy hull water-soluble polysaccharide fractions obtained by gradient alcohol precipitation

Shengnan Wang, Lingling Zhao, Qinghua Li et al. · Food Hydrocolloids · 2019 · 140 citations

Food Chemistry, Gradient Alcohol Precipitation, Engineering +6

Antimicrobial effect and membrane-active mechanism of tea polyphenols against Serratia marcescens

Shumin Yi, Wei Wang, Fengling Bai et al. · World Journal of Microbiology and Biotechnology · 2013 · 79 citations

Tea Polyphenols, Medicine, Antimicrobial Resistance +9

Soy glycinin-soyasaponin mixtures at oil–water interface: Interfacial behavior and O/W emulsion stability

Lijie Zhu, Qingying Xu, Xiuying Liu et al. · Food Chemistry · 2020 · 77 citations

Food Chemistry, Soy Glycinin-soyasaponin Mixtures, Food Colloid +5

Application of soy protein isolate fiber and soy soluble polysaccharide non-covalent complex: A potential way for pH-triggered release

Hekai Zhao, Shengnan Wang, Xiulin Liu et al. · Food Chemistry · 2022 · 56 citations

Food Chemistry, Potential Way, Engineering +8