Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose
2020 · Food Chemistry · 156 citations
https://doi.org/10.1016/j.foodchem.2020.126876
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Yaqing Xiao
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Yaqing Xiao is an academic researcher from Anhui Agricultural University. The author has contributed to research in topics: Proteins in Food Systems & Polysaccharides Composition and Applications & Food composition and properties. The author has an h-index of 31, co-authored 68 publications.
ORCID: 0000-0003-0408-3758Papers by this author
worksHeat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
2019 · Carbohydrate Polymers · 155 citations
https://doi.org/10.1016/j.carbpol.2019.115749
Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals
2024 · Carbohydrate Polymers · 66 citations
https://doi.org/10.1016/j.carbpol.2024.121919
Influence mechanism of wheat bran cellulose and cellulose nanocrystals on the storage stability of soy protein isolate films: Conformation modification and molecular interaction perspective
2023 · Food Hydrocolloids · 54 citations
https://doi.org/10.1016/j.foodhyd.2023.108475
Dose-effect relationship and molecular mechanism of cellulose nanocrystals improving the gel properties of pea protein isolate
2024 · Food Hydrocolloids · 35 citations
https://doi.org/10.1016/j.foodhyd.2024.109750
Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction
2024 · Food Hydrocolloids · 35 citations
https://doi.org/10.1016/j.foodhyd.2024.110109
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