Lianzhou Jiang

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

Mengnan Ju, Gang Zhu, Guo Huang et al. · Food Hydrocolloids · 2019 · 330 citations

Food Chemistry, Food Colloid, Emulsion +5

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 · 313 citations

Food Chemistry, Nutrition, Animal Nutrition +9

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 · 205 citations

Nutrition, Material Characteristics, Meat Packaging +7

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 · 191 citations

Food Chemistry, Engineering, Biochemistry +4

HPLC Analysis of Water-Soluble Vitamins (B2, B3, B6, B12, and C) and Fat-Soluble Vitamins (E, K, D, A, and<i>β</i>-Carotene) of Okra (<i>Abelmoschus esculentus</i>)

Rokayya Sami, Yang Li, Baokun Qi et al. · Journal of Chemistry · 2014 · 143 citations · Full text

Nutrition, Food Analysis, Nutritive Value +22