Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids von Wang, Yaosong, Xiong, Youling L.

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Effects of Oligosaccharides and Soy Soluble Polysaccharide on the Rheological and Textural Properties of Calcium Sulfate-Induced Soy Protein Gels von Zhao, Haibo, Wang, Yaosong, Li, Weiwei, Qin, Fang, Chen, Jie

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L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels von Zhang, Luyan, Ge, Huifang, Zhao, Jing, Liu, Changqi, Wang, Yaosong

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Alkali-Induced Phenolic Acid Oxidation Enhanced Gelation of Ginkgo Seed Protein von Zhang, Wei, Liu, Changqi, Zhao, Jing, Guo, Fengxian, You, Jieyu, Zhang, Luyan, Wang, Yaosong

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Film Transparency and Opacity Measurements von Zhao, Jing, Wang, Yaosong, Liu, Changqi

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Physicochemical characterization and antioxidant activities of Chongqing virgin olive oil: effects of variety and ripening stage von Huang, Shuai, Wang, Qiang, Wang, Yaosong, Ying, Ruifeng, Fan, Gongjian, Huang, Meigui, Agyemang, Mary

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Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin von Huang, Meigui, Wang, Yu, Ahmad, Mehraj, Ying, Ruifeng, Wang, Yaosong, Tan, Chen

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Physicochemical properties of a ginkgo seed protein-pectin composite gel von He, Zhendong, Liu, Changqi, Zhao, Jing, Li, Weiwei, Wang, Yaosong

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Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking von He, Zhendong, Liu, Changqi, Zhao, Jing, Guo, Fengxian, Wang, Yaosong

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Effect of Different Packaging Films on Postharvest Quality and Selected Enzyme Activities of Hypsizygus marmoreus Mushrooms von Xing, Zengtao, Wang, Yaosong, Feng, Zhiyong, Tan, Qi

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Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment von Zhang, Weiwei, Liu, Changqi, Zhao, Jing, Ma, Tianyi, He, Zhendong, Huang, Meigui, Wang, Yaosong

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Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins von Wang, Yaosong, Liu, Changqi, Ma, Tianyi, Zhao, Jing

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Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels von Wang, Yaosong, Zhao, Jing, Liu, Changqi, Li, Weiwei

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Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs von He, Zhendong, Ma, Tianyi, Zhang, Weiwei, Su, Erzheng, Cao, Fuliang, Huang, Meigui, Wang, Yaosong

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l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths von Wang, Yaosong, Ma, Tianyi, Liu, Changqi, Guo, Fengxian, Zhao, Jing

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Modification of heat-induced whey protein gels by basic amino acids von Wang, Yaosong, Zhao, Jing, Zhang, Weiwei, Liu, Changqi, Jauregi, Paula, Huang, Meigui

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Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins von Xie, Chenjing, Wang, Qiang, Ying, Ruifeng, Wang, Yaosong, Wang, Zhenjiong, Huang, Meigui

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Pickering emulsions by regulating the molecular interactions between gelatin and catechin for improving the interfacial and antioxidant properties von Wang, Jin, Zhang, Liulin, Tan, Chen, Ying, Ruifeng, Wang, Yaosong, Hayat, Khizar, Huang, Meigui

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Hydroxyl radical-induced oxidation boosts the gelation of ginkgo seed protein in the presence of hyaluronic acid von Cheng, Qiao, Liu, Changqi, Zhao, Jing, Qin, Jiawei, Wang, Yaosong

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Ameliorating effect of γ-aminobutyric acid on the physical performance of whey protein films von He, Zhendong, Zhao, Jing, Liu, Changqi, Li, Weiwei, Wang, Yaosong

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