Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates
2019 · Journal of Agricultural and Food Chemistry · 187 citations
https://doi.org/10.1021/acs.jafc.8b06713
Q
Qiang Cui
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Qiang Cui is an academic researcher from Boston University. The author has contributed to research in topics: Proteins in Food Systems & Food composition and properties & Spectroscopy and Chemometric Analyses. The author has an h-index of 25, co-authored 69 publications.
Papers by this author
worksResidential Appliances Direct Load Control in Real-Time Using Cooperative Game
2015 · IEEE Transactions on Power Systems · 89 citations
https://doi.org/10.1109/tpwrs.2015.2391774
Peptide profiles and allergy-reactivity of extensive hydrolysates of milk protein
2023 · Food Chemistry · 50 citations
https://doi.org/10.1016/j.foodchem.2023.135544
Chayote pectin regulates blood glucose through the gut-liver axis: Gut microbes/SCFAs/FoxO1 signaling pathways
2025 · Food Research International · 6 citations
https://doi.org/10.1016/j.foodres.2025.115706
Comparative structural and functional characterization of Chlamydomonas reinhardtii proteins extracted by alkaline and ultrasound-assisted enzymatic methods
2025 · Food Hydrocolloids · 4 citations
https://doi.org/10.1016/j.foodhyd.2025.111493
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