Yang XQ - Search Results

1

Effects of salt ions and pH on deamidated soybean protein hydrogels formation: Molecular structure, thermal aggregation and network.

Li TH, Yang YQ, Wang GS, Lv DY, Guo J, Wan ZL, Yang XQ. Li TH, et al. Among authors: yang xq. Food Chem. 2024 Dec 16;469:142520. doi: 10.1016/j.foodchem.2024.142520. Online ahead of print. Food Chem. 2024. PMID: 39708640

2

Polyphenol-Enriched Protein Oleogels as Potential Delivery Systems of Omega-3 Fatty Acids.

Wang GS, Chen HY, Feng GX, Yuan Y, Wan ZL, Guo J, Wang JM, Yang XQ. Wang GS, et al. Among authors: yang xq. J Agric Food Chem. 2023 Jan 11;71(1):749-759. doi: 10.1021/acs.jafc.2c06348. Epub 2022 Dec 19. J Agric Food Chem. 2023. PMID: 36534616

3

Bile Acid Profile Influences Digestion Resistance and Antigenicity of Soybean 7S Protein.

Li T, Han K, Feng G, Guo J, Wang J, Wan Z, Wu X, Yang X. Li T, et al. J Agric Food Chem. 2023 Feb 15;71(6):2999-3009. doi: 10.1021/acs.jafc.2c07687. Epub 2023 Feb 1. J Agric Food Chem. 2023. PMID: 36723618

4

Condensation of Soy Protein Peptides Contributes to Sequester Bile Acids and Mitigate LPS-Induced Inflammation.

Li T, Han K, Feng G, Guo J, Wan Z, Yang X. Li T, et al. J Agric Food Chem. 2024 Jan 17;72(2):1266-1275. doi: 10.1021/acs.jafc.3c06480. Epub 2023 Dec 18. J Agric Food Chem. 2024. PMID: 38109330

5

Study on gastric digestion behavior of phytase-treated soybean protein: A semi-dynamic digestion method.

Han C, Xu Z, Wu K, Wang J, Guo J, Yang X. Han C, et al. Food Chem. 2025 Jan 15;463(Pt 1):141118. doi: 10.1016/j.foodchem.2024.141118. Epub 2024 Sep 2. Food Chem. 2025. PMID: 39243608

6

Structural rearrangement of ethanol-denatured soy proteins by high hydrostatic pressure treatment.

Wang JM, Yang XQ, Yin SW, Zhang Y, Tang CH, Li BS, Yuan DB, Guo J. Wang JM, et al. Among authors: yang xq. J Agric Food Chem. 2011 Jul 13;59(13):7324-32. doi: 10.1021/jf201957r. Epub 2011 Jun 8. J Agric Food Chem. 2011. PMID: 21609024

7

Limited aggregation behavior of β-conglycinin and its terminating effect on glycinin aggregation during heating at pH 7.0.

Guo J, Yang XQ, He XT, Wu NN, Wang JM, Gu W, Zhang YY. Guo J, et al. Among authors: yang xq. J Agric Food Chem. 2012 Apr 11;60(14):3782-91. doi: 10.1021/jf300409y. Epub 2012 Mar 29. J Agric Food Chem. 2012. PMID: 22429197

8

Enhanced physical and oxidative stabilities of soy protein-based emulsions by incorporation of a water-soluble stevioside-resveratrol complex.

Wan ZL, Wang JM, Wang LY, Yang XQ, Yuan Y. Wan ZL, et al. Among authors: yang xq. J Agric Food Chem. 2013 May 8;61(18):4433-40. doi: 10.1021/jf4003945. Epub 2013 Apr 29. J Agric Food Chem. 2013. PMID: 23590665

9

Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles.

Gao ZM, Wang JM, Wu NN, Wan ZL, Guo J, Yang XQ, Yin SW. Gao ZM, et al. Among authors: yang xq. J Agric Food Chem. 2013 Aug 14;61(32):7838-47. doi: 10.1021/jf4018349. Epub 2013 Aug 1. J Agric Food Chem. 2013. PMID: 23865496

10

Chitin microfibers reinforce soy protein gels cross-linked by transglutaminase.

Yuan Y, Sun YE, Wan ZL, Yang XQ, Wu JF, Yin SW, Wang JM, Guo J. Yuan Y, et al. Among authors: yang xq. J Agric Food Chem. 2014 May 14;62(19):4434-42. doi: 10.1021/jf500922n. Epub 2014 May 5. J Agric Food Chem. 2014. PMID: 24766388

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