Siyi Tang

机构：Shenyang Agricultural University

发表论文 9 篇 · 总被引 327 次 · h-index 8

代表论文

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides (2022 · Comprehensive Reviews in Food Science and Food Safety · 被引 124)
Effect of bovine serum albumin on the stability and antioxidant activity of blueberry anthocyanins during processing and in vitro simulated digestion (2021 · Food Chemistry · 被引 54)
Characterization and metabolism pathway of volatile compounds in blueberries of different varieties and origins analyzed via HS-GC-IMS and HS-SPME-GC–MS (2025 · Food Chemistry · 被引 31)
Mildly preheating induced conformational changes of soy protein isolates contributed to the binding interaction with blueberry anthocyanins for stabilization (2024 · Food Hydrocolloids · 被引 31)
Investigation on the interaction mechanisms for stability of preheated whey protein isolate with anthocyanins from blueberry (2023 · International Journal of Biological Macromolecules · 被引 31)
Mechanism underlying the interaction of malvidin-3-O-galactoside with protein tyrosine phosphatase-1B and α-glucosidase (2021 · Journal of Molecular Structure · 被引 20)