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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Xianghe Meng
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Xianghe Meng is an academic researcher from Zhejiang University of Science and Technology. The author has contributed to research in topics: Proteins in Food Systems & Edible Oils Quality and Analysis & Enzyme Catalysis and Immobilization. The author has an h-index of 28, co-authored 119 publications.
ORCID: 0000-0001-6934-3675Papers by this author
worksEnzyme Stability and Activity in Non-Aqueous Reaction Systems: A Mini Review
2016 · Catalysts · 181 citations
https://doi.org/10.3390/catal6020032
Highly efficient authentication of edible oils by FTIR spectroscopy coupled with chemometrics
2022 · Food Chemistry · 63 citations
https://doi.org/10.1016/j.foodchem.2022.132661
Functional properties of glutelin from Camellia oleifera seed cake: Improvement by alkali-assisted phosphorylation through changes in protein structure
2023 · Current Research in Food Science · 9 citations
https://doi.org/10.1016/j.crfs.2023.100438
D2O assisted FTIR spectroscopic analysis of moisture in edible oil
2023 · Food Chemistry X · 7 citations
https://doi.org/10.1016/j.fochx.2023.100679
Exploring Camellia oleifera Abel seed cake as sustainable source of protein for food applications: A review
2024 · Food Chemistry · 6 citations
https://doi.org/10.1016/j.foodchem.2024.142595
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