Luo, Kaiyun

Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

Luo, K., Liu, S., Miao, S., Adhikari, B., Wang, X., & Chen, J. (2019) · Journal of Food Engineering

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 88

Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates

Wang, X., Yu, M., Wang, Z., Luo, K., Adhikari, B., Miao, S., & Liu, S. (2022) · Food Chemistry

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 38

Influence of substrate aggregation state on the enzymatic-induced crosslinking of soy protein isolate.

Wang, X., Wang, Y., Wang, X., Xing, Y., Kuang, C., Luo, K., Cheng, Y., & Wang, S. (2024) · Food Chemistry

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 28

The anti-obesity effect of starch in a whole grain-like structural form

Luo, K., Wang, X., & Zhang, G. (2018) · Food & Function

Food composition and propertiesMicrobial Metabolites in Food Biotechnology

Cited by 22