Zhongjiang Wang

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Xiaonan Sui, Shuang Bi, Baokun Qi et al. · Food Hydrocolloids · 2016 · 325 citations

Soybean Protein Isolate, Food Engineering, Food Processing +5

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

Effect of Secondary Structure determined by FTIR Spectra on Surface Hydrophobicity of Soybean Protein Isolate

Chen Wang, Lianzhou Jiang, Dongxu Wei et al. · Procedia Engineering · 2011 · 141 citations · Full text

Secondary Structure, Food Biophysics, Protein Phase Separation +20

Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH

Baokun Qi, Jian Ding, Zhongjiang Wang et al. · Food Research International · 2017 · 100 citations

Protein Chemistry, Protein Function, Biochemistry +8

Effect of the interaction between myofibrillar protein and heat-induced soy protein isolates on gel properties

Zhongjiang Wang, Jing Liang, Lianzhou Jiang et al. · CyTA - Journal of Food · 2015 · 57 citations · Full text

Functional Property, Food Biophysics, Protein Refolding +16