Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation
2022 · Food Chemistry · 306 citations
https://doi.org/10.1016/j.foodchem.2022.132507
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Lianzhou Jiang
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Lianzhou Jiang is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Proteins in Food Systems & Food Chemistry and Fat Analysis & Microencapsulation and Drying Processes. The author has an h-index of 37, co-authored 79 publications.
Papers by this author
worksDeciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH
2017 · Food Research International · 100 citations
https://doi.org/10.1016/j.foodres.2017.07.053
Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin
2020 · LWT · 85 citations
https://doi.org/10.1016/j.lwt.2020.110421
Improving the freeze-thaw stability of soy protein emulsions via combing limited hydrolysis and Maillard-induced glycation
2018 · LWT · 77 citations
https://doi.org/10.1016/j.lwt.2018.01.031
The impact of soy protein isolate-dextran conjugation on capsicum oleoresin (Capsicum annuum L.) nanoemulsions
2020 · Food Hydrocolloids · 73 citations
https://doi.org/10.1016/j.foodhyd.2020.105818
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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