Xinlun Deng

机构：Zhaoqing University, Beike Biotechnology (China), South China University of Technology

发表论文 15 篇 · 总被引 976 次 · h-index 14

代表论文

• Effects of pretreatments on the structure and functional properties of okara protein (2018 · Food Hydrocolloids · 被引 155)
• Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties (2018 · Food Hydrocolloids · 被引 152)
• Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments (2019 · Food Hydrocolloids · 被引 111)
• Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber (2019 · Food Hydrocolloids · 被引 91)
• Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties (2021 · Food Chemistry · 被引 89)
• Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification (2022 · Food Chemistry · 被引 71)