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2024YFD2100204

Funded outputs count: 26
Funder award ID: 2024YFD2100204
OpenAlex ID: G1226693192
Investigation of the Adhesion Mechanism and Stability Improvement of Plant‐Based Connective Tissue Mimics Prepared via Enzymatic Reaction
2026 · Fan Yang, Shuqi Liu, et al. · Journal of Food Science
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In vitro digestibility and peptidomics characteristics of soy whey protein compared with soy protein isolate and whey protein isolate
2026 · Fengju Gu, Yu Xi, et al. · Food Bioscience · 1
Co-modified rice starch by extrusion and GML: multi-level structure
2026 · Jiaqi Song, Chong Cui, et al. · Journal of Food Engineering
Construction dual-temperature responsive hydrogel of hydroxypropyl methylcellulose and κ-carrageenan via formation of dynamic semi-interpenetrating physical structure
2026 · Mengya Sun, Qiongyu Wang, et al. · Carbohydrate Polymers
Mechanistic insights into off-flavor masking of textured soy protein using a Maillard reaction system with D-xylose and sulfur-containing amino acids
2026 · Jian Ma, Rui Cao, et al. · Food Research International · 3
Mechanisms of adhesion enhancement and digestive regulation in dual pH-Transglutaminase modified soy protein-konjac-starch gel
2026 · Luyao Sun, Fan Yang, et al. · Food Hydrocolloids · 4
Study of polyphenol-pea protein isolate nanofiber interactions: Conformational changes and emulsification stability mechanisms
2026 · Xiuzhi Cao, Xuejing Tian, et al. · International Journal of Biological Macromolecules · 5
The Influence of Strategic Freezing and Thawing Protocols on Soybean Protein Isolate Emulsion Gel Fat Substitutes: Freeze‐Thaw Stability and Structural Integrity
2026 · Fan Yang, Shuqi Liu, et al. · Journal of Food Science
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Physicochemical attributes and stabilization mechanism of emulsions stabilized by microfluidized soybean by-products
2026 · Jia Liu, Qiaomei Wang, et al. · Food Structure
High Moisture Extrusion-driven innovations in plant-based meat products: A systematic review of principles, food components, edible attributes, and future development
2026 · Xinlian Su, Lifang Zou, et al. · Journal of Future Foods · 6
Tailoring properties of corn starch via active extrusion: Key role of feed moisture
2025 · Xiaoshuai Yu, Jiangkai Zeng, et al. · Journal of Food Engineering · 1
Structural design of wheat gluten using twin-screw extrusion: Focus on its application in starch-based gels
2025 · Xiaoshuai Yu, Zongrui Liu, et al. · Journal of Cereal Science
Impact of rice protein amyloid fibrils on texture, flavor, digestibility and structural properties of extruded soy protein isolate
2025 · Jinming Ma, Deyin Pan, et al. · Food Research International · 3
Construction of 3D printable native-modified corn starch composites gels as dysphagia diet: Crucial role of modified starch
2025 · Jiangkai Zeng, Yumin Duan, et al. · Food Research International · 4
Mycelial growth stimulus-responsive 4D printing: A novel approach for mycelium-based meat analogs fabrication
2025 · Xin Hu, Haijin Tang, et al. · Innovative Food Science & Emerging Technologies · 9
Aggregation mechanism of soybean protein isolate for the formation of plant protein-based meat analogs during high moisture extrusion
2025 · Jiaqi Song, Zhuang Yang, et al. · International Journal of Biological Macromolecules · 2
Modulation of double network assembly via different calcium sources and GDL concentrations for simulating intramuscular fat
2025 · Xinnan Ye, Yufei Zhao, et al. · npj Science of Food · 10
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Production and Optimization of Anti-Aging Peptides from Pleurotus eryngii Mushroom Feet: Mechanistic Insights via Integrated Transcriptomics and Metabolomics
2025 · Shangmeng Wang, Haiyan Li, et al. · Foods · 3
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Effects of linoleic acid on retrogradation behaviors and structural properties of extruded rice glutelin-starch ternary system
2025 · Xiaoqi Ma, Kexin Wang, et al. · International Journal of Biological Macromolecules
Synergistic effects of soybean hull polysaccharide concentration and pH on the formation and functional properties of soy protein isolate gels
2025 · Jia Liu, Luyao Shi, et al. · Food Hydrocolloids · 17
Color dynamics and stabilization strategies in meat substitutes: Mechanistic insights and challenges in enhancing natural pigments
2025 · Huisen Wang, Qiaolian Xu, et al. · Food Bioscience · 2
Enhancing the structural stability of low-infill-density 3D printed soy protein isolate using cassava starch: Rheology, microstructure, and mechanical properties
2025 · Xin Hu, Kai Zhou, et al. · Food Hydrocolloids · 8
Soy protein isolate‑sodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion addition
2025 · Xinnan Ye, Luyao Sun, et al. · Food Chemistry · 23
Study on the mechanism of protein-polysaccharide complex high viscosity gel and its adhesion in plant meat substitute
2025 · Luyao Sun, Xinnan Ye, et al. · International Journal of Biological Macromolecules · 16
Improvement of soybean protein isolate/konjac glucomannan-seaweed polysaccharide-based connective tissue simulants: effects of pH and water mobility on gel structure and gelling mechanism
2025 · Shuqi Liu, Luyao Sun, et al. · International Journal of Biological Macromolecules · 12
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