Yang Li

Effects of ultrasound on the structure and physical properties of black bean protein isolates

Lianzhou Jiang, Jing Wang, Yang Li et al. · Food Research International · 2014 · 639 citations

Biochemistry, Natural Sciences, Food Biophysics +6

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

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Xiaonan Sui, Shuang Bi, Baokun Qi et al. · Food Hydrocolloids · 2016 · 325 citations

Soybean Protein Isolate, Food Engineering, Food Processing +5

The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties

Ying Zhu, Shaoyu Fu, Changling Wu et al. · Food Hydrocolloids · 2020 · 202 citations

Food Chemistry, Various Soybean Cultivars, Biochemistry +7

Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [<i>Vigna radiate</i> (L.)] protein isolates and glucose and on structural and physico‐chemical properties of conjugates

Zhongjiang Wang, Feifei Han, Xiaonan Sui et al. · Journal of the Science of Food and Agriculture · 2015 · 90 citations