Li, Yunliang

The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

Huang, L., Ding, X., Li, Y., & Ma, H. (2019) · Food Chemistry

Proteins in Food SystemsProtein Hydrolysis and Bioactive Peptides

Cited by 224

Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein

Yang, X., Li, Y., Li, S., Oladejo, A. O., Ruan, S., Wang, Y., Huang, S., & Ma, H. (2017) · Ultrasonics Sonochemistry

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 212

Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein

Yang, X., Li, Y., Li, S., Oladejo, A. O., Wang, Y., Huang, S., Zhou, C., Wang, Y., Mao, L., Zhang, Y., et al. (2017) · Ultrasonics Sonochemistry

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 121

Effects of ultrasound-assisted α-amylase degradation treatment with multiple modes on the extraction of rice protein

Yang, X., Li, Y., Li, S., Oladejo, A. O., Wang, Y., Huang, S., Zhou, C., Ye, X., Ma, H., & Duan, Y. (2018) · Ultrasonics Sonochemistry

Proteins in Food SystemsAgricultural and Biological Research

Cited by 100