Qi, Baokun

Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics

Yan, S., Wang, Q., Li, Y., & Qi, B. (2024) · Food Chemistry

Proteins in Food SystemsHydrogels: synthesis, properties, applications

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Multi-dimensional analysis of heat-induced soybean protein hydrolysate gels subjected to ultrasound-assisted pH pretreatment

Yang, J., Dou, J., Zhu, B., Ning, Y., Wang, H., Huang, Y., Li, Y., Qi, B., & Jiang, L. (2023) · Ultrasonics Sonochemistry

Proteins in Food SystemsProtein Hydrolysis and Bioactive Peptides

Cited by 45