Jiang, Lianzhou

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

Tong, X., Cao, J., Tian, T., Lyu, B., Miao, L., Lian, Z., Cui, W., Liu, S., Wang, H., & Jiang, L. (2022) · Food Hydrocolloids

Proteins in Food SystemsSilk-based biomaterials and applications

Cited by 318

Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates

Tian, R., Feng, J., Huang, G., Tian, B., Zhang, Y., Jiang, L., & Sui, X. (2020) · Ultrasonics Sonochemistry

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 263

Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation

Sun, Y., Wang, L., Wang, H., Zhou, B., Jiang, L., & Zhu, X. (2025) · Food Hydrocolloids

Proteins in Food SystemsFood composition and properties

Cited by 106

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

Recent advances in soy protein extraction technology

Zhao, Y., Tian, R., Xu, Z., Jiang, L., & Sui, X. (2023) · Journal of the American Oil Chemists' Society

Proteins in Food SystemsAgricultural and Biological Research

Cited by 70

Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel

Liang, Y., Teng, F., He, M., Jiang, L., Yu, J., Wang, X., Li, Y., & Wang, Z. (2021) · Food Structure

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 51

Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review

Zhang, X., Shi, J., Fu, Y., Zhang, T., Jiang, L., & Sui, X. (2023) · Sustainable Food Proteins

Seed and Plant BiochemistryProteins in Food Systems

Cited by 46

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

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

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