Shan Hong

Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides

Yanting Shen, Shan Hong, Gaganpreet Singh et al. · Food Chemistry · 2022 · 88 citations

Pea Protein, Functional Properties, Engineering +6

A Comparative Study on Phenolic Content, Antioxidant Activity and Anti-Inflammatory Capacity of Aqueous and Ethanolic Extracts of Sorghum in Lipopolysaccharide-Induced RAW 264.7 Macrophages

Shan Hong, Philipus Pangloli, Ramasamy Perumal et al. · Antioxidants · 2020 · 79 citations · Full text

Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties

Yanting Shen, Shan Hong, Zhenjiao Du et al. · LWT · 2021 · 71 citations · Full text

Nutrition, Beef Patties, Food Analysis +18

Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis

Shan Hong, Yanting Shen, Yonghui Li · Foods · 2022 · 70 citations · Full text

Nutrition, Plant Proteins, Engineering +23

A Novel Type of Highly Effective Nonionic Gemini Alkyl<i>O</i>-Glucoside Surfactants: A Versatile Strategy of Design

Songbai Liu, Ruocheng Sang, Shan Hong et al. · Langmuir · 2013 · 60 citations

Engineering, Gemini Surfactants, Surfactants +17