Fang Qin

Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts

Zhiyong He, Mingzhu Xu, Maomao Zeng et al. · Food Chemistry · 2015 · 233 citations

Agriculture, Biochemistry, Food Science +12

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4

Xufeng Wang, Zhiyong He, Maomao Zeng et al. · Food Chemistry · 2016 · 187 citations

Agriculture, Biochemistry, Food Science +13

High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents

Zhiyong He, Yadan Tao, Maomao Zeng et al. · Food Chemistry · 2016 · 153 citations

Agriculture, Dairy Science, Food Science +10

Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts

Zhiyong He, Haidong Zhu, Mingzhu Xu et al. · Food Chemistry · 2016 · 142 citations

Agriculture, Biochemistry, Food Science +8

Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties

Guijiang Liang, Wenpu Chen, Xuejiao Qie et al. · Food Hydrocolloids · 2020 · 141 citations

Agriculture, Biotechnology, Food Science +16