Guo, Zengwang

Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch-soybean protein composite gels in various ratios

Ren, S., Zhang, G., Wang, Z., Sun, F., Cheng, T., Wang, D., Yang, H., Wang, Z., & Guo, Z. (2024) · Food Hydrocolloids

Proteins in Food SystemsFood composition and properties

Cited by 125

Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin

Sun, F., Xu, J., Wang, Z., Cheng, T., Wang, D., Liu, J., Guo, Z., & Wang, Z. (2024) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 81

Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry

Tian, Y., Sun, F., Wang, Z., Yuan, C., Wang, Z., Guo, Z., & Zhou, L. (2024) · Food Chemistry: X

Proteins in Food SystemsPickering emulsions and particle stabilization

Cited by 45

Influence of Pre-/postultrasound on forming a molten globule-like conformation and improving the emulsifying properties of thermally induced soybean protein aggregates

Huang, Z., Liu, Z., An, R., Guo, Z., Wang, Z., & Jiang, L. (2021) · ACS Food Science & Technology

Proteins in Food SystemsUltrasound and Cavitation Phenomena

Cited by 11

Calcium salt-induced rice starch-soybean protein composite gels: Mechanism of influence of calcium salt type and concentration on gel properties

Ren, S., Du, Y., Zhang, S., Lou, F., Wang, Z., Yang, H., Jiang, L., Wang, Z., & Guo, Z. (2025) · Food Chemistry

Proteins in Food SystemsFood composition and properties

Cited by 11