Linlin Liu

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

Yang Yang, Bing Wang, Yu Fu et al. · Food Chemistry · 2020 · 193 citations

Food Chemistry, Engineering, Food Fermentation +12

Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten

Ruqi Guo, Linlin Liu, Yuyang Huang et al. · Food Research International · 2023 · 69 citations

Food Chemistry, Mung Bean Protein, Wheat Gluten +3

The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability

Jian Gao, Xiaomei Li, Fenglian Chen et al. · Food Hydrocolloids · 2020 · 51 citations · Full text

Food Chemistry, Foam, Food Biophysics +1

Chitosan entrapping of sodium alginate / Lycium barbarum polysaccharide gels for the encapsulation, protection and delivery of Lactiplantibacillus plantarum with enhanced viability

Ran Liu, Xiaoman Ci, Linlin Liu et al. · International Journal of Biological Macromolecules · 2024 · 45 citations

Edible Packaging, Enhanced Viability, Biotechnology +4

Ultrasound-Assisted Mild Heating Treatment Improves the Emulsifying Properties of 11S Globulins

Linlin Liu, Jianhua Zeng, Bingyu Sun et al. · Molecules · 2020 · 40 citations · Full text

Protein Chemistry, Sonoelectrochemistry, Biochemistry +14