Changling Wu

The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties

Ying Zhu, Shaoyu Fu, Changling Wu et al. · Food Hydrocolloids · 2020 · 230 citations

Life Sciences, Biochemistry, Plant Sciences +14

Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

Li Zhang, Peng Wang, Zongyun Yang et al. · Food Hydrocolloids · 2019 · 211 citations · Full text

Natural Sciences, Biochemistry, Biophysics +16

Different commercial soy protein isolates and the characteristics of Chiba tofu

Zheng Li, Zhongjiang Wang, Yang Kong et al. · Food Hydrocolloids · 2020 · 118 citations

Agriculture, Food Science, Nutritional Sciences +12

Effects of combined enzymatic and ultrasonic treatments on the structure and gel properties of soybean protein isolate

Zhaolei Ma, Lijia Li, Changling Wu et al. · LWT · 2022 · 108 citations · Full text

Life Sciences, Biochemistry, Food Science +17

Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine

Yang Li, Mingda Li, Yuman Qi et al. · Food Hydrocolloids · 2019 · 79 citations

Agriculture, Food Science, Nutritional Sciences +14