Huan Wang

发表

Stability Mechanism of Two Soybean Protein-Phosphatidylcholine Nanoemulsion Preparation Methods from a Structural Perspective: A Raman Spectroscopy Analysis

Shuang Zhang, Zhongjiang Wang, Lianzhou Jiang, 2019, Scientific Reports.

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

Lianzhou Jiang, Xiaohong Tong, Tian Tian, 2022 .

Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction

Lianzhou Jiang, Yang Li, Xiaohong Tong, 2021 .

An innovative two-step enzyme-assisted aqueous extraction for the production of reduced bitterness soybean protein hydrolysates with high nutritional value

Shuang Zhang, Lianzhou Jiang, Baokun Qi, 2020 .

Influence of protein ratios on the structure and gel properties of soybean-wheat co-precipitated proteins

Lianzhou Jiang, Xiaohong Tong, Tian Tian, 2022, LWT.

Preparation of benzyl isothiocyanate nanoemulsions by different emulsifiers: Stability and bioavailability

Lianzhou Jiang, Yue Yuan, Yang Li, 2021, Process Biochemistry.

Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers

Lianzhou Jiang, Jingwen Xu, Q. Zhao, 2022, Foods.

Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein

Lianzhou Jiang, Xiaohong Tong, Tian Tian, 2022, Food Hydrocolloids.

Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties

Lianzhou Jiang, Xiaohong Tong, Xinru Cao, 2022, Foods.

Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara).

Lianzhou Jiang, Yang Li, Xiaohong Tong, 2021, Food chemistry.

Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation.

Lianzhou Jiang, Xiaohong Tong, Weijie Qi, 2022, Food chemistry.

Effect of Spray-Drying and Freeze-Drying on the Properties of Soybean Hydrolysates

Shuang Zhang, Lianzhou Jiang, Shizhang Yan, 2020 .

Effect of the condition of spray-drying on the properties of the polypeptide-rich powders from enzyme-assisted aqueous extraction processing

J. Regenstein, Lianzhou Jiang, Baokun Qi, 2019, Drying Technology.

Molecular structural modification of β-conglycinin using pH-shifting with ultrasound to improve emulsifying properties and stability

Lianzhou Jiang, Xiaohong Tong, Pei-Bang Liao, 2022, Ultrasonics sonochemistry.

Formation of soybean protein isolate-hawthorn flavonoids non-covalent complexes: Linking the physicochemical properties and emulsifying properties

L. Jiang, Xiaohong Tong, Huan Wang, 2022, Ultrasonics sonochemistry.

Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

Shuang Zhang, Miao Hu, Baokun Qi, 2018, Molecules.

Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics

Lianzhou Jiang, Xiaohong Tong, Tian Tian, 2022, Food Hydrocolloids.

The multilayered emulsion-filled gel microparticles: Regulated the release behavior of β-carotene

Lianzhou Jiang, Baokun Qi, Qiaozhi Zhang, 2022, Journal of Food Engineering.

Comparisons of characteristics, kinetics and biological activities of glycosylated α-lactalbumin produced by microwave and conventional heating

Juncai Hou, Zhanmei Jiang, Munkh-Amgalan Gantumur, 2021 .

The Layered Encapsulation of Vitamin B2 and β-Carotene in Multilayer Alginate/Chitosan Gel Microspheres: Improving the Bioaccessibility of Vitamin B2 and β-Carotene

Lianzhou Jiang, Xiaohong Tong, Pei-Bang Liao, 2021, Foods.

Application of kombucha combined with fructo-oligosaccharides in soy milk: Colony composition, antioxidant capacity, and flavor relationship

Lianzhou Jiang, Xiaohong Tong, A. Yu, 2023, Food Bioscience.

Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha

Lianzhou Jiang, Xiaohong Tong, Tian Tian, 2023, Foods.

Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation

Lianzhou Jiang, Y. Liao, Yanwei Liu, 2022, Process Biochemistry.

Co-precipitates proteins prepared by soy and wheat: Structural characterisation and functional properties.

Lianzhou Jiang, Xiaohong Tong, Tian Tian, 2022, International journal of biological macromolecules.

Structural characterization of soy protein hydrolysates and their transglutaminase-induced gelation properties

Yang Li, Lianzhou Jiang, Baokun Qi, 2023, LWT.

The Intake of High Purity Insoluble Dietary Fiber from Okara Ameliorate the Colonic Environment Disturbance Caused by Acute Ulcerative Colitis

Lianzhou Jiang, Yang Li, Xiaoqing Yang, 2021, Food & Function.

Biomacromolecule assembly of soy glycinin-potato starch complexes: Focus on structure, function, and applications.

Lianzhou Jiang, Huan Wang, Jinjie Yang, 2023, Carbohydrate polymers.

Soy protein fibrils–β-carotene interaction mechanisms: Toward high nutrient plant-based mayonnaise

Lianzhou Jiang, Xiaohong Tong, Shih-Chun Liu, 2023, LWT.

Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion.

Lianzhou Jiang, Baokun Qi, Yang Li, 2023, Food research international.

Effects of CaCl2 concentration on fibrils formation and characteristics of soybean protein isolate and β-conglycinin/glycinin

Lianzhou Jiang, Xiaohong Tong, Huan Wang, 2023, Food Hydrocolloids.

High moisture extrusion of soybean-wheat co-precipitation protein: Mechanism of fibrosis based on different extrusion energy regulation

Lianzhou Jiang, Xiaohong Tong, Xinru Cao, 2023, Food Hydrocolloids.

Impact of pH on the interaction between soy whey protein and gum Arabic at oil–water interface: Structural, emulsifying, and rheological properties

Huan Wang, Jianjun Cheng, Lianzhou Jiang, 2023, Food Hydrocolloids.

Multi-dimensional analysis of heat-induced soybean protein hydrolysate gels subjected to ultrasound-assisted pH pretreatment

Lianzhou Jiang, Baokun Qi, Yang Li, 2023, Ultrasonics sonochemistry.

Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion.

Lianzhou Jiang, Baokun Qi, Yang Li, 2023, Food research international.

Combination and precipitation mechanism of soy protein and tea polyphenols

Lianzhou Jiang, Xiaohong Tong, Tian Tian, 2023, Food Hydrocolloids.

Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties

Lianzhou Jiang, Fanda Meng, Q. Zhao, 2023, Food Hydrocolloids.