Guowan Su

机构：South China University of Technology · ORCID：0000-0002-8560-9688

发表论文 153 篇 · 总被引 6335 次 · h-index 47

代表论文

• Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy (2025 · Innovative Food Science & Emerging Technologies · 被引 24)
• Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels (2025 · Food Hydrocolloids · 被引 18)
• Absorption, transport, blood-brain barrier penetration, and neuroprotection of walnut peptides LR and LPI (2025 · Food Research International · 被引 13)
• Soybean protein isolate hydrolysate addition during fermentation of soybean meal with Aspergillus oryzae enhances the release of umami components in subsequent hydrolysis process (2025 · Food Bioscience · 被引 11)
• Enhancement of angiotensin converting enzyme (ACE) inhibitory activity of walnut peptides: Insights into the effect of ultrasound on protein structure and peptide function (2025 · Food Chemistry Advances · 被引 10)
• Influence of catechin–PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition (2025 · Food Chemistry · 被引 6)