Lin Cheng

机构：Tianjin University of Science and Technology, Northeast Agricultural University, First Hospital of China Medical University, China Medical University · ORCID：0000-0002-1246-4748

发表论文 64 篇 · 总被引 1276 次 · h-index 17

代表论文

Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics (2022 · Food Hydrocolloids · 被引 238)
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein (2022 · Food Hydrocolloids · 被引 187)
Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior (2024 · Food Hydrocolloids · 被引 100)
Effect of phlorotannins modification on the physicochemical, structural and functional properties of soybean protein isolate and controlled hydrolysates: Covalent and non-covalent interactions (2023 · Food Hydrocolloids · 被引 67)
Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification (2022 · Journal of the Science of Food and Agriculture · 被引 52)
Soy protein fibrils–β-carotene interaction mechanisms: Toward high nutrient plant-based mayonnaise (2023 · LWT · 被引 34)