Tianyi Zhang

High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures

Lianzhou Jiang, Yan Zhang, Xiaonan Sui, 2022, LWT.

Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies.

Lianzhou Jiang, Xiaonan Sui, Tianyi Zhang, 2020, Annual review of food science and technology.

Dietary Bioactive Lipids: A Review on Absorption, Metabolism, and Health Properties.

Lianzhou Jiang, Yan Zhang, Xiaonan Sui, 2021, Journal of agricultural and food chemistry.

The development history and recent updates on soy protein-based meat alternatives

Lianzhou Jiang, Yan Zhang, Xiaonan Sui, 2021, Trends in Food Science & Technology.

Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review

Lianzhou Jiang, Xiaonan Sui, Jiajia Shi, 2023, Sustainable Food Proteins.

Parameter control, characterization and stability of soy protein emulsion prepared by microfluidic technology.

Lianzhou Jiang, Yan Zhang, Xiaonan Sui, 2023, Food chemistry.

Structural, extraction and safety aspects of novel alternative proteins from different sources.

Xiaonan Sui, Tianyi Zhang, Yu Zhao, 2023, Food chemistry.