Yanyan Zhao

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

Xin-Sheng Qin, Shuizhong Luo, Jing Cai et al. · Ultrasonics Sonochemistry · 2016 · 199 citations

Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure

Kaiqiang Wang, Shuizhong Luo, Jing Cai et al. · Food Chemistry · 2015 · 166 citations

Food Chemistry, Gluten-free Nutrition, Biochemistry +6

Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application

Shuizhong Luo, Xiangfang Hu, Yong-Jing Jia et al. · Food Hydrocolloids · 2019 · 165 citations

Food Chemistry, Edible Packaging, Microemulsion +6

Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

Mengna Tan, Jingjing Xu, Hailing Gao et al. · Journal of Food Engineering · 2021 · 131 citations

High Hydrostatic Pressure, Engineering, Biochemistry +9

Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu

Feng‐Hong Cao, Xingjiang Li, Shuizhong Luo et al. · LWT · 2017 · 107 citations

Food Chemistry, Engineering, Biochemistry +7