Search Results - Zengwang Guo

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  1. 1

    Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs by Zhongjiang Wang, Yachao Tian, Fangxiao Lou, Zengwang Guo

    Published in Foods (2024-11-01)
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  2. 2

    Effects of γ-Irradiation on Structure and Functional Properties of Pea Fiber by Tianfu Cheng, Caihua Liu, Zhaodong Hu, Zhongjiang Wang, Zengwang Guo

    Published in Foods (2022-05-01)
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  3. 3

    Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis by Shuanghe Ren, Yahui Du, Jiayu Zhang, Kuangyu Zhao, Zengwang Guo, Zhongjiang Wang

    Published in Foods (2024-06-01)
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  4. 4

    Effects of Different Soybean and Coconut Oil Additions on the Physicochemical and Sensory Properties of Soy Protein–Wheat Protein Mixture Subjected to High-Moisture Extrusion by Wentao Zhang, Bowen Hui, Xuejie Li, Zengwang Guo, Jian Ma, Jian Li

    Published in Foods (2024-07-01)
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  5. 5

    Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants by Linyi Zhou, Min Zhang, Jieyi Cheng, Zhongjiang Wang, Zengwang Guo, Bailiang Li

    Published in CyTA - Journal of Food (2022-12-01)
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  6. 6

    Effect of Oxidation on Quality of Chiba Tofu Produced by Soy Isolate Protein When Subjected to Storage by Yue Xu, Zhongjiang Wang, Baokun Qi, Anqi Ran, Zengwang Guo, Lianzhou Jiang

    Published in Foods (2020-12-01)
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  7. 7

    High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes by Xueting Zheng, Zengwang Guo, Jiayu Zhang, Tianfu Cheng, Hong Yang, Wentao Zhang, Linyi Zhou

    Published in Food Chemistry: X (2024-10-01)
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  8. 8

    Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein by Zhaodong Hu, Yichang Wang, Zihan Ma, Tianfu Cheng, Zengwang Guo, Linyi Zhou, Zhongjiang Wang

    Published in Foods (2023-05-01)
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  9. 9

    Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding by Zhuying Wang, Zhenhai Yu, Shuanghe Ren, Jun Liu, Jing Xu, Zengwang Guo, Zhongjiang Wang

    Published in Gels (2024-03-01)
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  10. 10

    The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream by Chunyang Xia, Fangxiao Lou, Shuo Zhang, Tianfu Cheng, Zhaodong Hu, Zengwang Guo, Ping Ma

    Published in Food Chemistry: X (2025-01-01)
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  11. 11

    Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry by Yachao Tian, Fuwei Sun, Zhuying Wang, Chao Yuan, Zhongjiang Wang, Zengwang Guo, Linyi Zhou

    Published in Food Chemistry: X (2024-03-01)
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  12. 12

    Advancements in Inactivation of Soybean Trypsin Inhibitors by Zhanjun Luo, Yujia Zhu, Huiyu Xiang, Ziqian Wang, Zhimo Jiang, Xinglong Zhao, Xiaomeng Sun, Zengwang Guo

    Published in Foods (2025-03-01)
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  13. 13

    Development and application of an efficient, accurate, and environmentally friendly liquid chromatography–tandem mass spectrometry method for the determination of five Alternaria t... by Huiyuan Lang, Zengwang Guo, Yu Wu, Li Li, Hongmei Liu, Lianzhou Jiang, Songxue Wang, Jin Ye

    Published in Food Chemistry: X (2025-01-01)
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  14. 14

    Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG) by Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, Sibo Liu, Yachao Tian, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang

    Published in Food Chemistry: X (2024-12-01)
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  15. 15

    Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt by Mengya Sun, Zhenhai Yu, Shuo Zhang, Caihua Liu, Zengwang Guo, Jing Xu, Guofang Zhang, Zhongjiang Wang

    Published in Food Chemistry: X (2024-12-01)
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  16. 16

    Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication by Tianfu Cheng, Guofang Zhang, Fuwei Sun, Yanan Guo, Ramnarain Ramakrishna, Linyi Zhou, Zengwang Guo, Zhongjiang Wang

    Published in Ultrasonics Sonochemistry (2024-03-01)
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  17. 17

    The temporal evolution mechanism of structure and function of oxidized soy protein aggregates by Yanan Guo, Zhongjiang Wang, Zhaodong Hu, Zongrui Yang, Jun Liu, Bin Tan, Zengwang Guo, Bailiang Li, He Li

    Published in Food Chemistry: X (2022-10-01)
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  18. 18

    Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates by Yichang Wang, Caihua Liu, Huiyuan Lang, Zhaodong Hu, Xinyue Wang, Zongrui Yang, Zhongjiang Wang, Zengwang Guo, Lianzhou Jiang

    Published in Food Chemistry: X (2023-10-01)
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  19. 19

    Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk by Qi Gong, Caihua Liu, Yachao Tian, Yuxuan Zheng, Libin Wei, Tianfu Cheng, Zhongjiang Wang, Zengwang Guo, Linyi Zhou

    Published in Ultrasonics Sonochemistry (2023-06-01)
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  20. 20

    Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates by Yanan Guo, Caihua Liu, Yichang Wang, Shuanghe Ren, Xueting Zheng, Jiayu Zhang, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang

    Published in Foods (2023-02-01)
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