Fengxian Guo

发表

Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH

Zhiyong He, Zong-Ping Zheng, Fengxian Guo, 2020, Food science & nutrition.

Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography-tandem mass spectrometry and principal component analysis.

J. Chen, Jie Chen, Dongsheng Cao, 2017, Food & function.

Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments

Jie Chen, B. Adhikari, Y. Xiong, 2014 .

Surface properties of heat-induced soluble soy protein aggregates of different molecular masses.

Jie Chen, Y. Xiong, Fang Qin, 2015, Journal of food science.

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

Jie Chen, Maomao Zeng, Wei Quan, 2018 .

Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing.

Jie Chen, Yuting Jiang, Wenjia He, 2022, Food chemistry.

Encapsulation Mechanism of Oxyresveratrol by β-Cyclodextrin and Hydroxypropyl-β-Cyclodextrin and Computational Analysis

Jie Chen, Qin Zhu, Zong-Ping Zheng, 2017, Molecules.

Investigating the oxyresveratrol β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin complexes: The effects on oxyresveratrol solution, stability, and antibrowning ability on fresh grape juice

Yongqiang Cheng, Zong-Ping Zheng, Fengxian Guo, 2019, LWT.

Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose

Fengxian Guo, Baobei Wang, Hongbin Chen, 2022, Foods.

Foaming Characteristics of Commercial Soy Protein Isolate as Influenced by Heat-Induced Aggregation

Jie Chen, Maomao Zeng, Zhiyong He, 2015 .

Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking.

Zhendong He, Changqi Liu, Fengxian Guo, 2022, Food chemistry.

Examination of the Causes of Instability of Soy Protein Isolate During Storage Through Probing of the Heat-Induced Aggregation

Jie Chen, Y. Xiong, Fang Qin, 2015 .

Formulation of a 7,2′,4′-trihydroxyflavanone oil-in-water microemulsion using aqua coconut oil: Characterization, stability, and antibrowning effects on fresh apple juice

Jie Chen, Zong-Ping Zheng, Fengxian Guo, 2018, LWT.

l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths

Changqi Liu, Fengxian Guo, Yaosong Wang, 2021 .

The immune-enhancing effect and in vitro antioxidant ability of different fractions separated from Colla corii asini.

Jie Chen, Maomao Zeng, Zhaojun Wang, 2022, Journal of food biochemistry.

Effects of dietary fibre and soybean oil on the digestion of extruded and roller‐dried maize starch

Yong Cheng, Jie Chen, Maomao Zeng, 2022, International Journal of Food Science & Technology.

Alkali-Induced Phenolic Acid Oxidation Enhanced Gelation of Ginkgo Seed Protein

Changqi Liu, Fengxian Guo, Yaosong Wang, 2023, Foods.