Soy protein isolates: A review of their composition, aggregation, and gelation
2022 · Comprehensive Reviews in Food Science and Food Safety · 217 citations
https://doi.org/10.1111/1541-4337.12925
L
Linyi Zhou
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Linyi Zhou is an academic researcher from Ministry of Industry and Trade. The author has contributed to research in topics: Proteins in Food Systems & Food composition and properties & Meat and Animal Product Quality. The author has an h-index of 18, co-authored 45 publications.
Papers by this author
worksRelationship 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
Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products
2016 · Journal of Food Science and Technology · 110 citations
https://doi.org/10.1007/s13197-016-2206-z
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
2023 · Food Hydrocolloids · 94 citations
https://doi.org/10.1016/j.foodhyd.2023.109305
Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein
2023 · Foods · 30 citations
https://doi.org/10.3390/foods12101982
Stability Mechanism of Two Soybean Protein-Phosphatidylcholine Nanoemulsion Preparation Methods from a Structural Perspective: A Raman Spectroscopy Analysis
2019 · Scientific Reports · 24 citations
https://doi.org/10.1038/s41598-019-43439-5
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