Linyi Zhou

Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

Zhongjiang Wang, Yang Li, Lianzhou Jiang et al. · Journal of Chemistry · 2014 · 329 citations · Full text

Engineering, Secondary Structure, Food Biophysics +16

Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength

Lianzhou Jiang, Zhongjiang Wang, Yang Li et al. · International Journal of Food Properties · 2014 · 195 citations · Full text

Food Biophysics, Different Ionic Strength, Peptide Science +16

Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins

Zengwang Guo, Zhaoxian Huang, Yanan Guo et al. · Food Hydrocolloids · 2021 · 160 citations

Food Colloid, Engineering, High-pressure Homogenization +9

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

Chengbin Zhao, Linyi Zhou, Jinyang Liu et al. · Journal of Food Science and Technology · 2016 · 110 citations · Full text

Biomanufacturing, Ultrasonic Pretreatment, Food Physic +7

Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin

Tianfu Cheng, Zhongjiang Wang, Fuwei Sun et al. · Food Hydrocolloids · 2023 · 89 citations

Rice Proteins-pectin Composite, Food Biophysics, Gel Properties +3