Author/Creator: Xing, Jiyun - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Xing, Jiyun

1. Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic. (May 2016)

Authors:: Sukhotu, Rujira; Guo, Shiwen; Xing, Jiyun; Hu, Qi; Wang, Ruican; Shi, Xiaodi; Nishinari, Katsuyoshi; Fang, Yapeng; Guo, Shuntang
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 68(2016)
Page Start:: 432
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction. (February 2017)

Authors:: Peng, Xingyun; Wang, Yahui; Xing, Jiyun; Wang, Ruican; Shi, Xiaodi; Guo, Shuntang
Journal:: Food hydrocolloids
Issue:: Volume 63(2017)
Page Start:: 1
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. The analysis of the causes of protein precipitate formation in the blanched soymilk. (1st March 2017)

Authors:: Wang, Yahui; Xing, Jiyun; Wang, Ruican; Guo, Shuntang
Journal:: Food chemistry
Issue:: Volume 218(2017)
Page Start:: 341
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. The analysis of the causes of protein precipitate formation in the blanched soymilk. (1st March 2017)

Authors:: Wang, Yahui; Xing, Jiyun; Wang, Ruican; Guo, Shuntang
Journal:: Food chemistry
Issue:: Volume 218(2017)
Page Start:: 341
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗