Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength
2014 · International Journal of Food Properties · 195 citations
https://doi.org/10.1080/10942912.2013.865057
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Baokun Qi
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Baokun Qi is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Proteins in Food Systems & Microencapsulation and Drying Processes & Food Chemistry and Fat Analysis. The author has an h-index of 56, co-authored 219 publications.
ORCID: 0000-0001-6937-8763Papers by this author
worksStructure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment
2020 · Food Hydrocolloids · 167 citations
https://doi.org/10.1016/j.foodhyd.2020.106278
Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH
2017 · Food Research International · 100 citations
https://doi.org/10.1016/j.foodres.2017.07.053
Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin
2020 · LWT · 85 citations
https://doi.org/10.1016/j.lwt.2020.110421
Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications
2021 · Critical Reviews in Food Science and Nutrition · 79 citations
https://doi.org/10.1080/10408398.2021.1977236
Controlled release of curcumin from gelatin hydrogels by the molecular-weight modulation of an oxidized dextran cross-linker
2023 · Food Chemistry · 67 citations
https://doi.org/10.1016/j.foodchem.2023.135966
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