| [1] |
LIN Xiaohua, MA Xin, SHI Donghong, SUN Jian.
Preparation, Activity Evaluation and Molecular Mechanism of Antioxidant Soybean Peptides by Ultrasound-Assisted Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2026, 47(2): 250-258.
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| [2] |
ZHU Qiming, CHEN Jun, CHEN Qiaoyun, DAI Taotao, DENG Lizhen, WANG Yihui, ZHANG Wenhui, LI Ti.
Mechanism of Solubility Enhancement of Soybean Protein by High-Energy Fluidic Microfluidizer
[J]. FOOD SCIENCE, 2025, 46(8): 16-24.
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| [3] |
ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin.
Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils
[J]. FOOD SCIENCE, 2025, 46(3): 296-305.
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| [4] |
YIN Wenjun, ZHU Mengmeng, CHEN Xiaowei, SUN Shangde, WANG Yonghui.
Preparation and characteristics of high-protein and fat-reduced Vegetarian Mayonnaise Co-stabilized by natural Quillaja saponin and soybean protein isolate
[J]. FOOD SCIENCE, 2024, 45(9): 22-28.
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| [5] |
CUI Mengqi, SHAN Guancheng, SUN Ruohan, TIAN Bo, SUI Xiaonan.
Properties of Composite Oleogels Based on Soybean Isolate Protein Reinforced with Sodium Carboxymethylcellulose
[J]. FOOD SCIENCE, 2024, 45(4): 60-67.
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| [6] |
SUN Jingru, SUN Mingshuang, LÜ Wenqing, CAO Rong’an, DIAO Jingjing, WANG Changyuan.
Preparation of Xanthine Oxidase Inhibitory Peptide from Black Bean Protein by Enzymatic Hydrolysis and Its Uric Acid-Lowering Activity in Vitro
[J]. FOOD SCIENCE, 2024, 45(23): 72-80.
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| [7] |
SHI Dongxue, LI Yuexin, CHEN Qian, LIU Haotian, KONG Baohua.
Synergistic Construction of High Internal Phase Emulsion System with Self-Assembled Chitosan Nanoparticles and Gelatin-Soybean Protein Isolate Micromicelles
[J]. FOOD SCIENCE, 2024, 45(20): 82-91.
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| [8] |
LIU Chang, WU Dandan, WANG Ning, WANG Ruiying, WANG Liqi, LIU Feng, YU Dianyu.
Two-Dimensional Correlation Infrared Spectroscopy for Rapid Analysis of the Effect of pH on the Secondary Structure Content of Soybean Protein Isolate
[J]. FOOD SCIENCE, 2024, 45(17): 26-34.
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| [9] |
MENG Ganlu, CHU Yunan, WU Yi, WANG Jubing, JIN Hua, XU Jing.
Effect of Covalent Conjugation with Polyphenols by Free Radical Method on Gel Properties of Soybean Protein-Stabilized Emulsion
[J]. FOOD SCIENCE, 2024, 45(1): 23-31.
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| [10] |
Zhu Xiuqing, ZHANG Binyang, SUN Bingyu, GAO Yuan.
Research Progress on Flavor Formation in Soy Protein-Based Meat Analogs
[J]. FOOD SCIENCE, 2023, 44(5): 18-28.
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| [11] |
HE Longji, LI Shiqi, CHEN Zhigang.
Effects of Sweet Potato Starch and Soybean Protein Isolate on Konjac Gel Properties and Preparation of Composite Gels
[J]. FOOD SCIENCE, 2023, 44(24): 58-67.
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| [12] |
WU Han, LIU Haonan, DI Qingru, Xiayidan MAIMAITI, LIU Xiaoli, ZHOU Jianzhong.
Effects of Blackberry Anthocyanins (BANs) Coupled with High Power Pulse Microwave (HPPM) on Physiochemical Properties of Soybean Protein Isolate (SPI) and Application of HPPM Treated SPI-BANs Complex in Cake
[J]. FOOD SCIENCE, 2023, 44(17): 60-66.
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| [13] |
YANG Qian, FENG Guangxin, FENG Weiting, LI Yanlei, YANG Xiaoquan.
In Vitro Digestive Properties of Proteins in Common Soybean Products
[J]. FOOD SCIENCE, 2022, 43(9): 39-47.
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| [14] |
JIN Hua, JIANG Lianzhou, FENG Haiying, WANG Jubing, ZHANG Xiaosong, XU Jing.
Effects of Covalent and Non-covalent Interaction with Chlorogenic Acid on the Stability and Antioxidant Activity of Black Soybean Protein Isolate-Stabilized Nanoemulsion
[J]. FOOD SCIENCE, 2022, 43(4): 17-24.
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| [15] |
LIU Guannan, HU Miao, DU Xiaoqian, XIE Fengying, QI Baokun, LI Yang.
Effect of Charge Density Modification of Soy Protein Isolate by Succinylation on Its Conformation and Emulsifying Properties
[J]. FOOD SCIENCE, 2022, 43(4): 39-45.
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