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Fengxian Guo
Observed name:
Feng‐Xian Guo
Institution:
Quanzhou Normal University
Observed institutions:
Jiangnan University,
Quanzhou Normal University,
State Key Laboratory of Food Science and Technology,
Fujian Provincial Key Laboratory for the Development of Bioactive Material from Marine Algae
ORCID:
0000-0003-1902-0661
Observed ORCID:
0000-0003-1902-0661
OpenAlex ID:
A5005117516
Surface Properties of Heat‐Induced Soluble Soy Protein Aggregates of Different Molecular Masses
2015
·
Fengxian Guo
, Youling L. Xiong
, et al.
·
Journal of Food Science
·
122
Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro ‐simulated gastrointestinal digestion
2017
·
Wei Quan
, Yadan Tao
, et al.
·
International Journal of Food Science & Technology
·
77
Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications
2023
·
Qiao Cheng
, Changqi Liu
, et al.
·
Trends in Food Science & Technology
·
72
Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking
2022
·
Zhendong He
, Changqi Liu
, et al.
·
Food Chemistry
·
53
Foaming Characteristics of Commercial Soy Protein Isolate as Influenced by Heat-Induced Aggregation
2015
·
Zhiyong He
, Weiwei Li
, et al.
·
International Journal of Food Properties
·
52
Encapsulation Mechanism of Oxyresveratrol by β-Cyclodextrin and Hydroxypropyl-β-Cyclodextrin and Computational Analysis
2017
·
Jianfei He
, Zong-Ping Zheng
, et al.
·
Molecules
·
43
PDF
l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths
2021
·
Yaosong Wang
, Tianyi Ma
, et al.
·
LWT
·
40
Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins
2024
·
Qiao Cheng
, Changqi Liu
, et al.
·
Food Chemistry
·
38
Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing
2022
·
Wenjia He
, Fengxian Guo
, et al.
·
Food Chemistry
·
38
Investigating the oxyresveratrol β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin complexes: The effects on oxyresveratrol solution, stability, and antibrowning ability on fresh grape juice
2018
·
Jianfei He
, Fengxian Guo
, et al.
·
LWT
·
34
Gelation enhancement of soy protein isolate by sequential low‐ and ultrahigh‐temperature two‐stage preheating treatments
2014
·
Huajun Jian
, Youling L. Xiong
, et al.
·
International Journal of Food Science & Technology
·
34
Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH
2020
·
Fengxian Guo
, Luan Lin
, et al.
·
Food Science & Nutrition
·
26
PDF
Alkali-Induced Phenolic Acid Oxidation Enhanced Gelation of Ginkgo Seed Protein
2023
·
Wei Zhang
, Changqi Liu
, et al.
·
Foods
·
25
PDF
Roles of soluble and insoluble aggregates induced by soy protein processing in the gelation of myofibrillar protein
2015
·
Huajun Jian
, Fang Qiao
, et al.
·
International Journal of Food Science & Technology
·
25
The novel angiotensin-I-converting enzyme inhibitory peptides from Scomber japonicus muscle protein hydrolysates: QSAR-based screening, molecular docking, kinetic and stability studies
2024
·
Baobei Wang
, Hui Zhang
, et al.
·
Food Chemistry
·
24
Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography–tandem mass spectrometry and principal component analysis
2017
·
Jing Chen
, Zhiyong He
, et al.
·
Food & Function
·
23
Examination of the Causes of Instability of Soy Protein Isolate During Storage Through Probing of the Heat‐Induced Aggregation
2015
·
Feng‐Xian Guo
, Youling L. Xiong
, et al.
·
Journal of the American Oil Chemists Society
·
23
Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction
2023
·
Jiayan Lu
, Ying Wang
, et al.
·
Food Chemistry
·
20
Medium Internal Phase Emulsions Stabilized by Soy Protein Isolates: Protein Solubility Effect and Stabilization Mechanism
2025
·
Fengxian Guo
, Yiming Mao
, et al.
·
Foods
·
14
PDF
Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel
2024
·
Qiao Cheng
, Changqi Liu
, et al.
·
Food Bioscience
·
13
The immune‐enhancing effect and in vitro antioxidant ability of different fractions separated from Colla corii asini
2022
·
Guowei Zhang
, Fengxian Guo
, et al.
·
Journal of Food Biochemistry
·
13
pH dominates the formation of ginkgo seed protein and whey protein composite gels
2024
·
Jieyu You
, Changqi Liu
, et al.
·
Food Bioscience
·
12
Crafting the Biomimetic Hydrogel for Wearable Biosensors
2025
·
Mustafa Zeb
, Zilin Qu
, et al.
·
Small
·
10
PDF
Formulation of a 7,2′,4′-trihydroxyflavanone oil-in-water microemulsion using aqua coconut oil: Characterization, stability, and antibrowning effects on fresh apple juice
2018
·
Jing Tao
, Zong-Ping Zheng
, et al.
·
LWT
·
10
Effects of dietary fibre and soybean oil on the digestion of extruded and roller‐dried maize starch
2022
·
Yong Cheng
, Yanming Guan
, et al.
·
International Journal of Food Science & Technology
·
8
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Works count:
35
Citation count:
875
H-index:
18
I10-index:
24
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