Author

Huanxiang Luo

Observed names: H Luo, Huanxiang LUO

Institution: Inner Mongolia Agricultural University

Observed institutions: Inner Mongolia Agricultural University, University of Toronto, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

ORCID: 0009-0005-9861-7643

Observed ORCID: 0009-0005-9861-7643

OpenAlex ID: A5065528606

Production of protein isolates from yellow mustard meals by membrane processes

2003 · L Xu, F Lui, et al. · Food Research International · 33

Analysis of oil-water interface behavior of soy protein isolate-β-Lactoglobulin blend system and rheological properties in high internal phase emulsion

2025 · Runkang Qiu, Peihua Ma, et al. · Food Hydrocolloids · 20

Flaxseed gum–soy protein isolate conjugate prepared using maillard reaction: Property and applications of pickering emulsions

2026 · Chengcheng Guo, Huanxiang Luo, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 7

Electrospun Baijiu Prolamin based functional nanofiber: Potential in sustainable food preservation

2025 · Runkang Qiu, Ge Wang, et al. · Food Packaging and Shelf Life · 2

Effects of Cold Pressing and Cold Pressing Combined with Supercritical CO2 Extraction on the Nutritional and Functional Properties of Walnut Meal Protein

2026 · Huanxiang LUO, Mingzhu YUE, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

The production of food-grade protein isolates from yellow mustard seed by solvent extraction and membrane processng techniques

1998 · H Luo · TSpace (University of Toronto)

[Application of TLC to tannin measurement].

1997 · Q Lei, Y Zhao, et al. · PubMed

Works count: 7

Citation count: 62

H-index: 3

I10-index: 2