Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior
2024 · Food Hydrocolloids · 75 citations
https://doi.org/10.1016/j.foodhyd.2024.109857
S
Sai Yang
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Sai Yang is an academic researcher from Shandong 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 18, co-authored 36 publications.
ORCID: 0000-0002-5554-0018Papers by this author
worksMolecular structural modification of β-conglycinin using pH-shifting with ultrasound to improve emulsifying properties and stability
2022 · Ultrasonics Sonochemistry · 43 citations
https://doi.org/10.1016/j.ultsonch.2022.106186
Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties
2024 · Food Hydrocolloids · 33 citations
https://doi.org/10.1016/j.foodhyd.2024.110617
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