Lianzhou Jiang
Northeast Agricultural University
250 Papers
317 Citations
Lianzhou Jiang is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Chemistry & Soy protein. The author has an hindex of 27, co-authored 179 publications.
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Papers
Effects of ultrasound on the structure and physical properties of black bean protein isolates
Lianzhou Jiang,Jing Wang,Yang Li,Zhongjiang Wang,Jing Liang,Rui Wang,Yong Chen,Ma Wenjun,Baokun Qi,Min Zhang +9 more
TL;DR: In this paper, the effects of low-frequency (20 kHz) ultrasonication applied at various powers (150, 300, or 450 W) and for different durations (12 or 24 min) on the functional and structural properties of black-bean protein isolate (BBPI) dispersions were compared.
560
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions.
TL;DR: The interaction between anthocyanins from black rice and soybean protein isolate (SPI) via non-covalent and covalent bindings and the impact of these interactions on the functional and conformational changes of Soybean protein was evaluated.
370
Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment
TL;DR: In this paper, the authors investigated the relationship between secondary structure and surface hydrophobicity of soy protein isolate (SPI) subjected to a thermal treatment at 70~90°C.
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
Sui Xiaonan,Sui Xiaonan,Bi Shuang,Baokun Qi,Zhongjiang Wang,Min Zhang,Yang Li,Lianzhou Jiang +7 more
TL;DR: In this paper, the impact of ultrasonic treatment on the emulsifying property and emulsion stability of an emulsion system stabilized with soybean protein isolate (SPI) and lecithin was investigated.
282
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
TL;DR: In this paper, the feasibility of using soy protein isolate (SPI) and anthocyanins (ACN) to fabricate a novel Pickering emulsion stabilized by SPI-ACN complex nanoparticles was described.
270