Joyoung (China)

Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice

Chengtao Yu, Ling Zhu, Hao Zhang et al. · Journal of Cereal Science · 2020 · 41 citations

Agriculture, Food Science, Plant Sciences +14

Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition

Zhaojun Wang, Lu Zhang, Xiaomin Zhang et al. · Food Biophysics · 2021 · 31 citations

Agriculture, Food Science, Materials Engineering +16

Comparative analysis of the texture and physicochemical properties of cooked rice based on adjustable rice cooker

Ling Zhu, Shilin Bi, Gangcheng Wu et al. · LWT · 2020 · 28 citations

Agriculture, Food Science, Cereal Science +15

Incorporating soy protein hydrolysate and temperature-induced gelling polysaccharide as partial egg replacements for enhanced texture in sponge cake

Guijiang Liang, Wenpu Chen, Xiaomin Zhang et al. · Food Bioscience · 2024 · 16 citations

Agriculture, Biotechnology, Food Science +6

Synthesis of Biobased Poly(butylene Furandicarboxylate) Containing Polysulfone with Excellent Thermal Resistance Properties

Xinhong Cai, Xuefeng Zhao, Sakil Mahmud et al. · Biomacromolecules · 2024 · 15 citations

Natural Sciences, Chemistry, Materials Science +15