Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles
Bi, Chong-Hao, Chi, Shang-Yi, Zhou, Tong, Wang, Xue-Ying, Zhang, Jia-Yi, Huang, Zhi-Gang, Gao, Fei
Published in Frontiers in nutrition (Lausanne) (23.12.2021)
Published in Frontiers in nutrition (Lausanne) (23.12.2021)
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Journal Article
Effect of flax gum on the functional properties of soy protein isolate emulsion gel
Bi, Chong-hao, Chi, Shang-yi, Wang, Xue-ying, Alkhatib, Ahmed, Huang, Zhi-gang, Liu, Yi
Published in Food science & technology (01.09.2021)
Published in Food science & technology (01.09.2021)
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Journal Article
Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization
Huang, Zhi-gang, Wang, Xue-ying, Zhang, Jia-yi, Liu, Yi, Zhou, Tong, Chi, Shang-yi, Gao, Fei, Li, Jie, Tian, Bin, Shi, Wen-tian, Bi, Chong-hao
Published in Food science & technology (01.03.2022)
Published in Food science & technology (01.03.2022)
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Journal Article
Effect of low-frequency high-intensity ultrasound (HIU) on the physicochemical properties of chickpea protein
Bi, Chong-hao, Chi, Shang-yi, Zhou, Tong, Zhang, Jia-yi, Wang, Xue-ying, Li, Jie, Shi, Wen-tian, Tian, Bin, Huang, Zhi-gang, Liu, Yi
Published in Food research international (01.09.2022)
Published in Food research international (01.09.2022)
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Journal Article