Zhangpeng Li

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

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

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.