Mengmeng Wang

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.

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

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

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.

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

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

Identification and optimization of indolo[2,3-c]quinoline inhibitors of IRAK4.

D. Boschelli, V. Rao, E. A. Murphy, 2014, Bioorganic & medicinal chemistry letters.