Shuang Zhang

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

Shizhang Yan, Jingwen Xu, Shuang Zhang et al. · LWT · 2021 · 436 citations

Agriculture, Food Science, Food Engineering +12

Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

Shizhang Yan, Fengying Xie, Shuang Zhang et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2020 · 204 citations

Agriculture, Biochemistry, Food Science +14

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Xiaoying Zhang, Baokun Qi, Fengying Xie et al. · Food Hydrocolloids · 2020 · 196 citations

Agriculture, Food Science, Nutritional Sciences +17

Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate

Shizhang Yan, Jingwen Xu, Xiaoying Zhang et al. · Process Biochemistry · 2020 · 133 citations

Life Sciences, Biochemistry, Food Science +8

Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics

Xiaoying Zhang, Shuang Zhang, Mingming Zhong et al. · Food Chemistry · 2022 · 126 citations

Agriculture, Food Science, Nutritional Sciences +17