Yunsi Guo

The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion

Yue Zhang, A. Handa, Feng Liu, 2021, Food Structure.

Exploring the role of chitosan in affecting the adhesive, rheological and antimicrobial properties of carboxymethyl cellulose composite hydrogels.

Yue Zhang, Ran Li, Feng Liu, 2021, International journal of biological macromolecules.

Recent development of egg protein fractions and individual proteins as encapsulant materials for delivery of bioactives.

Yangchao Luo, Feng Liu, Yunsi Guo, 2022, Food chemistry.

The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems

Yue Zhang, A. Handa, Feng Liu, 2022, Food Hydrocolloids.

Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate

Yue Zhang, Sirui Feng, Yunsi Guo, 2022, Foods.