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 · 202 citations

Food Chemistry, Various Soybean Cultivars, Biochemistry +7

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 · 198 citations · Full text

Engineering, Protein Assembly, Food Biophysics +20

Different commercial soy protein isolates and the characteristics of Chiba tofu

Zheng Li, Zhongjiang Wang, Yang Kong et al. · Food Hydrocolloids · 2020 · 114 citations

Alternative Protein Source, Plant Foods, Protein Engineering +1

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 · 98 citations · Full text

Engineering, Food Biophysics, Enzymatic Modification +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 · 77 citations

Food Chemistry, Food Colloid, Lipid Preparation +7