Bowen Yang

Harbin, 150030, China

Last Updated: 09/26/2026

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Found 11 publications

The Stability and Digestive Characteristics of Soybean Protein Fibril/κ-Carrageenan Composite Gels for Riboflavin Encapsulation.

The Stability and Digestive Characteristics of Soybean Protein Fibril/κ-Carrageenan Composite Gels for Riboflavin Encapsulation.

Journal: Foods (Basel, Switzerland)

Published: April 01, 2026

Fabrication of hollow versus solid nanoparticles via co-assembly of soy protein isolate and gliadin: Structural characterization and functional properties.

Fabrication of hollow versus solid nanoparticles via co-assembly of soy protein isolate and gliadin: Structural characterization and functional properties.

Journal: Food research international (Ottawa, Ont.)

Published: February 19, 2026

Designing soy protein amyloid fibrils-high methoxyl pectin composite gel as a potential dysphagia food: Focus on interaction exploration and delivery properties.

Designing soy protein amyloid fibrils-high methoxyl pectin composite gel as a potential dysphagia food: Focus on interaction exploration and delivery properties.

Journal: Carbohydrate polymers

Published: January 03, 2026

Exploring the polymorphism of foxtail millet proteins and the mechanisms of activity variations driven by varietal differences.

Exploring the polymorphism of foxtail millet proteins and the mechanisms of activity variations driven by varietal differences.

Journal: Food research international (Ottawa, Ont.)

Published: December 27, 2025

Formation mechanism of "spiderweb-like" soy protein gel co-mediated by Maillard reaction and fermentation.

Formation mechanism of "spiderweb-like" soy protein gel co-mediated by Maillard reaction and fermentation.

Journal: Food research international (Ottawa, Ont.)

Published: December 13, 2025

Salting-Out Effect Behavior of Protein/λ-Carrageenan Composite Gels Enhanced by Enzymatic Pretreatment: Focusing on Microstructure, Interactions and the Potential for Dysphagia Food.

Salting-Out Effect Behavior of Protein/λ-Carrageenan Composite Gels Enhanced by Enzymatic Pretreatment: Focusing on Microstructure, Interactions and the Potential for Dysphagia Food.

Journal: Foods (Basel, Switzerland)

Published: September 08, 2025

Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils.

Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils.

Journal: Foods (Basel, Switzerland)

Published: February 24, 2025

Composite gel based on κ-carrageenan-soybean isolate protein/soy protein fibrils: Focus on structural differences and gel properties.

Composite gel based on κ-carrageenan-soybean isolate protein/soy protein fibrils: Focus on structural differences and gel properties.

Journal: International journal of biological macromolecules

Published: January 11, 2025

The effects of non-covalent interaction between rice glutelin and gum arabic on digestibility and stability of perilla oil emulsion.

The effects of non-covalent interaction between rice glutelin and gum arabic on digestibility and stability of perilla oil emulsion.

Journal: Food chemistry

Published: November 10, 2024

Biases of Happy Faces in Face Classification Processing of Depression in Chinese Patients.

Biases of Happy Faces in Face Classification Processing of Depression in Chinese Patients.

Journal: Neural plasticity

Published: March 18, 2020

Silicon Nanoparticles Embedded in N-Doped Few-Layered Graphene: Facile Synthesis and Application as an Effective Anode for Lithium Ion Batteries.

Silicon Nanoparticles Embedded in N-Doped Few-Layered Graphene: Facile Synthesis and Application as an Effective Anode for Lithium Ion Batteries.

Journal: ChemPlusChem

Published: June 19, 2019

Showing 1-11 of 11

Last Updated: 09/26/2026