Sun, Fangda

Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification

Zhang, J., Liu, Q., Chen, Q., Sun, F., Liu, H., & Kong, B. (2022) · Ultrasonics Sonochemistry

Proteins in Food SystemsUltrasound and Cavitation Phenomena

Cited by 200

In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

Han, Q., Kong, B., Chen, Q., Sun, F., & Zhang, H. (2017) · Journal of Functional Foods

Probiotics and Fermented FoodsInfant Nutrition and Health

Cited by 180

Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition

Xu, Y., Liang, X., Kong, B., Sun, F., Xia, X., Zhang, H., Liu, Q., & Cao, C. (2024) · Food Research International

Meat and Animal Product QualityProteins in Food Systems

Cited by 45

Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel

Lin, S., Liang, X., Zhao, Z., Kong, B., Cao, C., Sun, F., & Liu, Q. (2024) · Food Research International

Meat and Animal Product QualityProteins in Food Systems

Cited by 44

Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan

Feng, Y., Liang, X., Zhao, Z., Kong, B., Xia, X., Cao, C., Zhang, H., Liu, Q., & Sun, F. (2024) · Food Hydrocolloids

Meat and Animal Product QualityProteins in Food Systems

Cited by 37