Yuxin Wang

Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein

Xiaodan Zang, Chonghui Yue, Yuxin Wang et al. · Journal of Cereal Science · 2018 · 150 citations

Food Chemistry, Engineering, Biochemistry +7

Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate

Yuxin Wang, Xiaoyu Yang, Liang Li · Carbohydrate Polymers · 2024 · 100 citations

Biopolymer Gel, Hydrogels, Biofunctional Material +6

Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

Hua Jin, Qingshan Zhao, Haiying Feng et al. · Polymers · 2019 · 57 citations · Full text

Engineering, Food Analysis, Food Biophysics +18

In vitro study of the effect of quinoa and quinoa polysaccharides on human gut microbiota

Hitache Zeyneb, Hairun Pei, Xueli Cao et al. · Food Science & Nutrition · 2021 · 56 citations · Full text

Hypolipidemic and Antioxidative Effects of Aqueous Enzymatic Extract from Rice Bran in Rats Fed a High-Fat and -Cholesterol Diet

Yuxin Wang, Yang Li, Sun An-min et al. · Nutrients · 2014 · 44 citations · Full text