Author

Xuelian Gu

Observed name: XueLian Gu

Institution: Harbin University of Commerce

Observed institution: Harbin University of Commerce

ORCID: 0000-0002-4154-6646

Observed ORCID: 0000-0002-4154-6646

OpenAlex ID: A5086575088

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

2022 · Fengqiujie Wang, Xuelian Gu, et al. · Foods · 48

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

2023 · Fengqiujie Wang, Yang Gao, et al. · Frontiers in Nutrition · 45

Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion

2023 · Fengqiujie Wang, Wentao Lian, et al. · Journal of the Science of Food and Agriculture · 32

Effect of high‐pressure homogenization on Ca 2+ ‐induced gel formation of soybean 11 S globulin

2022 · Bingyu Sun, Xuelian Gu, et al. · Journal of the Science of Food and Agriculture · 14

High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels

2022 · Bingyu Sun, Zhimin Li, et al. · International Journal of Food Science & Technology · 13

Works count: 5

Citation count: 152

H-index: 5

I10-index: 5