Feng Yang
Liuzhou, 545006, China
Last Updated: 09/26/2026
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Found 8 publications
The Effect of Hydrodynamic Cavitation on the Structural and Functional Properties of Soy Protein Isolate-Lignan/Stilbene Polyphenol Conjugates.
Journal: Foods (Basel, Switzerland)
Published: October 11, 2024
Hydrodynamic cavitation induced fabrication of soy protein isolate-polyphenol complexes: Structural and functional properties.
Journal: Current research in food science
Published: September 19, 2024
Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (Oreochromis niloticus).
Journal: Foods (Basel, Switzerland)
Published: January 09, 2024
Interactions between rice starch and flavor components and their impact on flavor.
Journal: International journal of biological macromolecules
Published: November 26, 2023
Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein.
Journal: Frontiers in nutrition
Published: December 05, 2022
Swirling cavitation improves the emulsifying properties of commercial soy protein isolate.
Journal: Ultrasonics sonochemistry
Published: October 05, 2017
Synergistic degradation of chitosan by impinging stream and jet cavitation.
Journal: Ultrasonics sonochemistry
Published: October 28, 2014
Showing 1-8 of 8
Last Updated: 09/26/2026