Xiu-Qing Peng

发表

Molecular Mechanism for Improving Emulsification Efficiency of Soy Glycinin by Glycation with Soy Soluble Polysaccharide.

Chuan-he Tang, Tong-xun Liu, Yan-Teng Xu, 2018, Journal of agricultural and food chemistry.

Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide

Chuan-he Tang, Z. Hao, Xiu-Qing Peng, 2020 .