Lin Cheng

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-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.

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

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