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Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub‐units

Journal of the science of food and agriculture, 2016-03, Vol.96 (4), p.1121-1131

2016

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Effects of pepsin hydrolysis on the soy β‐conglycinin aggregates formed by heat treatment at different pH

International journal of food science & technology, 2014-07, Vol.49 (7), p.1729-1735

2014

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Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

Journal of agricultural and food chemistry, 2012-03, Vol.60 (12), p.3302-3310

2012

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Limited Aggregation Behavior of β-Conglycinin and Its Terminating Effect on Glycinin Aggregation during Heating at pH 7.0

Journal of agricultural and food chemistry, 2012-04, Vol.60 (14), p.3782-3791

2012

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Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure

Food hydrocolloids, 2015-08, Vol.50, p.94-101

2015

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Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis

Food hydrocolloids, 2012-08, Vol.28 (2), p.301-312

2012

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Validation of Reference Genes for Quantitative Real-Time PCR in Laodelphax striatellus

Journal of Integrative Agriculture, 2014-04, Vol.13 (4), p.811-818

2014

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Characterization and Interfacial Behavior of Nanoparticles Prepared from Amphiphilic Hydrolysates of β‑Conglycinin–Dextran Conjugates

Journal of agricultural and food chemistry, 2014-12, Vol.62 (52), p.12678-12685

2014

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The role of IL22 polymorphisms on liver cirrhosis in patients with hepatitis B virus: A case control study

Medicine (Baltimore), 2019-11, Vol.98 (44), p.e17867-e17867

2019

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Association between polymorphisms of the APOBEC3G gene and chronic hepatitis B viral infection and hepatitis B virus-related hepatocellular carcinoma

World journal of gastroenterology : WJG, 2017-01, Vol.23 (2), p.232-241

2017

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Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

Food hydrocolloids, 2012-07, Vol.28 (1), p.110-120

2012

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Crystal structure of (1S,3aR,3bR,10aR,10bR,12aR)-8-amino-3a,3b,6,6,10a-pentamethyl-1-((S)-2,6,6-trimethyltetrahydro-2H-pyran-2-yl)-2,3,3a,3b,4,5,5a,6,10,10a,10b,11,12,12a-tetradecahydro-1H-cyclopenta[7,8]phenanthro[2,3-d]thiazol-12-ol – a panaxadiol dervative, C31H50N2O2S

Zeitschrift für Kristallographie. New crystal structures, 2019-05, Vol.234 (3), p.397-400

2019

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Iron metabolism disorders in patients with hepatitis B-related liver diseases

World journal of clinical cases, 2018-11, Vol.6 (13), p.600-610

2018

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Soy lipophilic protein nanoparticles as a novel delivery vehicle for conjugated linoleic acid

Food & function, 2014-06, Vol.5 (6), p.1286-1293

2014

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In Vitro Assessment of the Bioaccessibility of Fatty Acids and Tocopherol from Soybean Oil Body Emulsions Stabilized with ı-Carrageenan

Journal of agricultural and food chemistry, 2012-02, Vol.60 (6), p.1567-1575

2012

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Association between polymorphisms of the APOBEC3G gene and chronic hepatitis B viral infection and hepatitis B virusrelated hepatocellular carcinoma

世界胃肠病学杂志：英文版, 2017 (2), p.232-241

Xiu-ting He Hong-qin Xu Xiao-Mei Wang Xiu-shu He Jun-qi Niu Pu-Jun Gao

2017

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Residues and health risk assessment of sulfonamides in sediment and fish from typical marine aquaculture regions of Guangdong Province, China

Huanjing kexue, 2014-07, Vol.35 (7), p.2728

2014

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In Vitro Assessment of the Bioaccessibility of Fatty Acids and Tocopherol from Soybean Oil Body Emulsions Stabilized with ι-Carrageenan

Journal of agricultural and food chemistry, 2012-02, Vol.60 (6), p.1567-1575

2012

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Crystal structure of (1 S ,3a R ,3b R ,10a R ,10b R ,12a R )-8-amino-3a,3b,6,6,10a-pentamethyl-1-(( S )-2,6,6-trimethyltetrahydro-2 H -pyran-2-yl)-2,3,3a,3b,4,5,5a,6,10,10a,10b,11,12,12a-tetradecahydro-1 H -cyclopenta[7,8]phenanthro[2,3- d ]thiazol-12-ol – a panaxadiol dervative, C 31 H 50 N 2 O 2 S

Zeitschrift für Kristallographie. New crystal structures, 2019-05, Vol.234 (3), p.397-400

2019

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Effects of pepsin hydrolysis on the soy [beta]-conglycinin aggregates formed by heat treatment at different pH

International journal of food science & technology, 2014-07, Vol.49 (7), p.1729

2014

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Investigation of quinolones in aquaculture environment of the Pearl River Delta

Huanjing kexue, 2009-01, Vol.30 (1), p.266

2009

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Analysis of quinolones in typical aquaculture regions along the coast of guangdong province and study of its biomarkers

He, Xiu Ting

2009

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Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

Food hydrocolloids, 2020-01, Vol.98, p.105285, Article 105285

2020

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Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions

Food hydrocolloids, 2019-09, Vol.94, p.255-267

2019

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Microwave‐Assisted Degradation of Polysaccharide from Polygonatum sibiricum and Antioxidant Activity

Journal of food science, 2019-04, Vol.84 (4), p.754-761

2019

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Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub‐units

Effects of pepsin hydrolysis on the soy β‐conglycinin aggregates formed by heat treatment at different pH

Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

Limited Aggregation Behavior of β-Conglycinin and Its Terminating Effect on Glycinin Aggregation during Heating at pH 7.0

Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure

Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis

Validation of Reference Genes for Quantitative Real-Time PCR in Laodelphax striatellus

Characterization and Interfacial Behavior of Nanoparticles Prepared from Amphiphilic Hydrolysates of β‑Conglycinin–Dextran Conjugates

The role of IL22 polymorphisms on liver cirrhosis in patients with hepatitis B virus: A case control study

Association between polymorphisms of the APOBEC3G gene and chronic hepatitis B viral infection and hepatitis B virus-related hepatocellular carcinoma

Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

Crystal structure of (1S,3aR,3bR,10aR,10bR,12aR)-8-amino-3a,3b,6,6,10a-pentamethyl-1-((S)-2,6,6-trimethyltetrahydro-2H-pyran-2-yl)-2,3,3a,3b,4,5,5a,6,10,10a,10b,11,12,12a-tetradecahydro-1H-cyclopenta[7,8]phenanthro[2,3-d]thiazol-12-ol – a panaxadiol dervative, C31H50N2O2S

Iron metabolism disorders in patients with hepatitis B-related liver diseases

Soy lipophilic protein nanoparticles as a novel delivery vehicle for conjugated linoleic acid

In Vitro Assessment of the Bioaccessibility of Fatty Acids and Tocopherol from Soybean Oil Body Emulsions Stabilized with ı-Carrageenan

Association between polymorphisms of the APOBEC3G gene and chronic hepatitis B viral infection and hepatitis B virusrelated hepatocellular carcinoma

Residues and health risk assessment of sulfonamides in sediment and fish from typical marine aquaculture regions of Guangdong Province, China

In Vitro Assessment of the Bioaccessibility of Fatty Acids and Tocopherol from Soybean Oil Body Emulsions Stabilized with ι-Carrageenan

Effects of pepsin hydrolysis on the soy [beta]-conglycinin aggregates formed by heat treatment at different pH

Investigation of quinolones in aquaculture environment of the Pearl River Delta

Analysis of quinolones in typical aquaculture regions along the coast of guangdong province and study of its biomarkers

Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions

Microwave‐Assisted Degradation of Polysaccharide from Polygonatum sibiricum and Antioxidant Activity

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