Qingfeng Ban

Harbin, 150030, China

Last Updated: 09/26/2026

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Found 37 publications

Combined Ultrasound and NaHCO3 Treatment Improves Soymilk Stability and Soybean Flour Quality by Regulating the Structure and Properties of Interfacial Soy Proteins.

Combined Ultrasound and NaHCO3 Treatment Improves Soymilk Stability and Soybean Flour Quality by Regulating the Structure and Properties of Interfacial Soy Proteins.

Journal: Foods (Basel, Switzerland)

Published: July 06, 2026

Corrigendum to "Tannic acid-mediated reconfiguration of oat globulin fibril-based hydrogels for quercetin encapsulation: construction, mechanism and performance" [Food Chem.: X 30 (2025) 102930].

Corrigendum to "Tannic acid-mediated reconfiguration of oat globulin fibril-based hydrogels for quercetin encapsulation: construction, mechanism and performance" [Food Chem.: X 30 (2025) 102930].

Journal: Food chemistry: X

Published: May 08, 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

Investigation of the formation mechanism of the oxidized soybean protein/linoleic acid aggregates: Effect of heating treatment on the soybean protein emulsion structure, antioxidant properties and accessibility of vitamin D3.

Investigation of the formation mechanism of the oxidized soybean protein/linoleic acid aggregates: Effect of heating treatment on the soybean protein emulsion structure, antioxidant properties and accessibility of vitamin D3.

Journal: International journal of biological macromolecules

Published: November 19, 2025

Insight into the quality and structural mechanism of wheat noodle fortified with broken rice flour.

Insight into the quality and structural mechanism of wheat noodle fortified with broken rice flour.

Journal: Food research international (Ottawa, Ont.)

Published: November 15, 2025

Improvement of starch fine structure, physicochemical properties and digestive characteristics of adlay seeds by fermentation with Lactobacillus plantarum and Lactobacillus paracasei.

Improvement of starch fine structure, physicochemical properties and digestive characteristics of adlay seeds by fermentation with Lactobacillus plantarum and Lactobacillus paracasei.

Journal: International journal of biological macromolecules

Published: November 13, 2025

Improvement of probiotic tolerance to hyperosmotic environments by whey protein-citrus pectin conjugate: effect on the physicochemical, structural, survival of probiotic microencapsulation.

Improvement of probiotic tolerance to hyperosmotic environments by whey protein-citrus pectin conjugate: effect on the physicochemical, structural, survival of probiotic microencapsulation.

Journal: Food research international (Ottawa, Ont.)

Published: November 06, 2025

Stabilization mechanisms, cell density, and survival of probiotic encapsulation prepared with thiolated hyaluronic acid-whey protein complex: For potential colon targeting probiotic delivery system.

Stabilization mechanisms, cell density, and survival of probiotic encapsulation prepared with thiolated hyaluronic acid-whey protein complex: For potential colon targeting probiotic delivery system.

Journal: Food research international (Ottawa, Ont.)

Published: October 26, 2025

Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment.

Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment.

Journal: Foods (Basel, Switzerland)

Published: October 22, 2025

Ultrasound-Assisted Fibril Formation Enhances Complexation of Oat Globulin with Quercetin: Mechanism, Structure Evolution, Delivery Performance.

Ultrasound-Assisted Fibril Formation Enhances Complexation of Oat Globulin with Quercetin: Mechanism, Structure Evolution, Delivery Performance.

Journal: Foods (Basel, Switzerland)

Published: October 20, 2025

Production of skimmed yogurt enriched by rice resistant starch: physicochemical properties, microscopic structure and model prediction during storage.

Production of skimmed yogurt enriched by rice resistant starch: physicochemical properties, microscopic structure and model prediction during storage.

Journal: Food chemistry: X

Published: July 30, 2025

Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder.

Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder.

Journal: Food chemistry: X

Published: May 23, 2025

Showing 1-12 of 37

Last Updated: 09/26/2026