Yang Li

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 · 204 citations

Agriculture, Biochemistry, Food Science +14

Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers

Lu Han, Keyang Lu, Shijiao Zhou et al. · Food Chemistry · 2021 · 96 citations

Pharmacy, Pharmaceutics, Drug Delivery +13

Revealing the interaction mechanism and emulsion properties of carboxymethyl cellulose on soy protein isolate at different pH

Xumei Feng, Xixi Wu, Tian Gao et al. · Food Hydrocolloids · 2024 · 59 citations

Agriculture, Biochemistry, Food Science +14

Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized forms

Shizhang Yan, Qi Wang, Jiaye Yu et al. · Food Chemistry X · 2023 · 37 citations · Full text

Agriculture, Biochemistry, Food Science +15

Spectroscopic analysis of the effect of vitamin B12-soy protein isolate on the soy protein isolate structure

Lijia Li, Mingyu He, Na Wang et al. · Journal of Molecular Liquids · 2021 · 28 citations

Agriculture, Food Science, Nutritional Sciences +13