Xiaohong Tong

Harbin, 150030, China

Last Updated: 09/26/2026

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Found 36 publications

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

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

Synergistic modulation of pH and dextran on high internal phase Pickering emulsions stabilized by soy protein isolate microgel particles: Dual-stabilization mechanisms analysis and 3D printing applications.

Synergistic modulation of pH and dextran on high internal phase Pickering emulsions stabilized by soy protein isolate microgel particles: Dual-stabilization mechanisms analysis and 3D printing applications.

Journal: Food research international (Ottawa, Ont.)

Published: October 06, 2025

Co-precipitated protein prepared by soybean protein and phycocyanin: Focus on protein structure and nutritional characteristics.

Co-precipitated protein prepared by soybean protein and phycocyanin: Focus on protein structure and nutritional characteristics.

Journal: Food chemistry

Published: September 30, 2025

Insights into ultrasound-modified soy protein isolate-inulin hydrogels: Focus on binding mechanisms, stability, and riboflavin controlled-release behavior.

Insights into ultrasound-modified soy protein isolate-inulin hydrogels: Focus on binding mechanisms, stability, and riboflavin controlled-release behavior.

Journal: Food chemistry

Published: September 17, 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

Triple cascade response mediated "transparent-tough" protein-polysaccharide gel network: Focusing on optical characteristics and mechanical properties.

Triple cascade response mediated "transparent-tough" protein-polysaccharide gel network: Focusing on optical characteristics and mechanical properties.

Journal: Food chemistry

Published: September 05, 2025

Influence of protein ratios on flavor characteristics of soybean-wheat co-precipitated protein extrudates.

Influence of protein ratios on flavor characteristics of soybean-wheat co-precipitated protein extrudates.

Journal: Food chemistry

Published: July 10, 2025

Exploring the potential of enzymatic hydrolysis combined with glycosylation to modify soy glycinin: Insights into conformational flexibility, interfacial and emulsifying behavior.

Exploring the potential of enzymatic hydrolysis combined with glycosylation to modify soy glycinin: Insights into conformational flexibility, interfacial and emulsifying behavior.

Journal: Food chemistry

Published: May 25, 2025

Maillard reaction-mediated "glycation armor" in fermented soy protein isolate: Elucidating gel structural and oral processing behavior.

Maillard reaction-mediated "glycation armor" in fermented soy protein isolate: Elucidating gel structural and oral processing behavior.

Journal: Food chemistry

Published: April 25, 2025

Carboxylated cellulose nanocrystals-driven heat-induced soy protein isolate amyloid fibril gel: Network structure and formation mechanism.

Carboxylated cellulose nanocrystals-driven heat-induced soy protein isolate amyloid fibril gel: Network structure and formation mechanism.

Journal: Food chemistry

Published: April 13, 2025

Showing 1-12 of 36

Last Updated: 09/26/2026