Xian’e Ren

Comparison of hydrodynamic and ultrasonic cavitation effects on soy protein isolate functionality

Xian’e Ren, Chunzhi Li, Feng Yang et al. · Journal of Food Engineering · 2019 · 149 citations

Hydrodynamic Cavitation, Alternative Protein Source, Protein Engineering +5

Swirling cavitation improves the emulsifying properties of commercial soy protein isolate

Feng Yang, Xue Liu, Xian’e Ren et al. · Ultrasonics Sonochemistry · 2017 · 136 citations

Foaming, emulsifying properties and surface hydrophobicity of soy proteins isolate as affected by peracetic acid oxidation

Junsheng Li, Bixuan Wang, Junfu Fan et al. · International Journal of Food Properties · 2019 · 38 citations · Full text

Food Chemistry, Foaming Capacity, Biochemistry +13

Degradation of chitosan by swirling cavitation

Yu Wu, Yongchun Huang, Ying Zhou et al. · Innovative Food Science & Emerging Technologies · 2014 · 31 citations

Cavitating Flow, Biotechnology, Hydrodynamic Cavitation

Synergistic degradation of chitosan by impinging stream and jet cavitation

Yongchun Huang, Pengfei Wang, Yuan Yuan et al. · Ultrasonics Sonochemistry · 2015 · 25 citations

Chemical Engineering, Biomanufacturing, Jet Cavitation +5