Fengying Xie

Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

Shizhang Yan, Fengying Xie, Shuang Zhang et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2020 · 190 citations

Food Chemistry, Food Colloid, Engineering +6

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Xiaoying Zhang, Baokun Qi, Fengying Xie et al. · Food Hydrocolloids · 2020 · 181 citations

Food Colloid, Engineering, Oil-water Interface +7

Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate

Shizhang Yan, Jingwen Xu, Xiaoying Zhang et al. · Process Biochemistry · 2020 · 122 citations

Protein Chemistry, Functional Properties, Engineering +8

Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

Xiaoqian Du, Miao Hu, Guannan Liu et al. · Journal of Food Engineering · 2021 · 113 citations

Nanomedicine, Engineering, Delivery Systems +10

Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions

Guannan Liu, Miao Hu, Xiaoqian Du et al. · Food Hydrocolloids · 2021 · 96 citations

Food Chemistry, Soy Protein Isolate, Food Colloid +10