Lianzhou Jiang

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

Mengnan Ju, Gang Zhu, Guo Huang et al. · Food Hydrocolloids · 2019 · 346 citations

Natural Sciences, Materials Engineering, Materials Science +14

The development history and recent updates on soy protein-based meat alternatives

Tianyi Zhang, Wei Dou, Xin Zhang et al. · Trends in Food Science & Technology · 2021 · 332 citations

Agriculture, Food Science, Nutrition +15

Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

Zengwang Guo, Fei Teng, Zhaoxian Huang et al. · Food Hydrocolloids · 2020 · 218 citations

Agriculture, Food Science, Food Analysis +16

Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate

Lianzhou Jiang, Yingjie Liu, Liang Li et al. · Food Research International · 2018 · 201 citations

Life Sciences, Biochemistry, Food Science +13

Effect of Secondary Structure determined by FTIR Spectra on Surface Hydrophobicity of Soybean Protein Isolate

Chen Wang, Lianzhou Jiang, Dongxu Wei et al. · Procedia Engineering · 2011 · 147 citations · Full text

Life Sciences, Biochemistry, Materials Science +17