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| Plant protein-based delivery systems for bioactive ingredients in foods ZL Wan, J Guo, XQ Yang Food & function 6 (9), 2876-2889, 2015 | 172 | 2015 |
| Limited aggregation behavior of β-conglycinin and its terminating effect on glycinin aggregation during heating at pH 7.0 J Guo, XQ Yang, XT He, NN Wu, JM Wang, W Gu, YY Zhang Journal of agricultural and food chemistry 60 (14), 3782-3791, 2012 | 153 | 2012 |
| The gut microbiota contributes to the development of Staphylococcus aureus-induced mastitis in mice X Hu, J Guo, C Zhao, P Jiang, T Maimai, L Yanyi, Y Cao, Y Fu, N Zhang The ISME journal 14 (7), 1897-1910, 2020 | 118 | 2020 |
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| Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state MP Wang, XW Chen, J Guo, J Yang, JM Wang, XQ Yang Food Hydrocolloids 87, 619-628, 2019 | 71 | 2019 |
| Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties J Guo, Q Zhou, YC Liu, XQ Yang, JM Wang, SW Yin, JR Qi Food Hydrocolloids 58, 324-334, 2016 | 71 | 2016 |
| Amphiphilic zein hydrolysate as a novel nano-delivery vehicle for curcumin YH Wang, JM Wang, XQ Yang, J Guo, Y Lin Food & function 6 (8), 2636-2645, 2015 | 71 | 2015 |
| A novel enzyme cross-linked gelation method for preparing food globular protein-based transparent hydrogel J Guo, Y Zhang, XQ Yang Food Hydrocolloids 26 (1), 277-285, 2012 | 71 | 2012 |
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