Xu, Jing

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

Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties

Cheng, X., Wang, H., Wang, Z., Zhao, Q., Lou, M., Meng, F., Jin, H., Xu, J., & Jiang, L. (2024) · Food Hydrocolloids

Proteins in Food SystemsMicroencapsulation and Drying Processes

Cited by 78

Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties

Cheng, X., Li, W., Peng, R., Chen, Y., Mu, S., Cui, L., Liu, Z., Wang, H., Xu, J., & Jiang, L. (2024) · Journal of Agricultural and Food Chemistry

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 37