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Geng Li, Jingwen Xu, Huiwen Wang, Lianzhou Jiang, Huan Wang, Yan Zhang, Hua Jin, Zhijun Fan, Jing Xu & Qingshan Zhao. (2022) Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers. Foods 11:21, pages 3409.
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Jiaxiao Li, Aimin Shi, Hongzhi Liu, Hui Hu, Qiang Wang, Benu Adhikari, Bo Jiao & Marc Pignitter. (2022) Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH. Foods 11:9, pages 1289.
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VASYL PASICHNYI, YEVHENIIA SHUBINA, ROMAN SVYATNENKO & OLENA MOROZ. (2021) THE EFFECT OF FREEZING ON THE CHARACTERISTICS OF SEMIFINISHED PRODUCTS IN A DOUGH COVERING USING NON-CONVENTIONAL PROTEIN-CONTAINING RAW MATERIALS. Animal Science and Food Technology 13:1, pages 47-56.
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Victoria T. Adeleke, Nkosinathi E. Madlala, Adebayo A. Adeniyi & David Lokhat. (2022) Molecular Interactions Associated with Coagulation of Organic Pollutants by 2S Albumin of Plant Proteins: A Computational Approach. Molecules 27:5, pages 1685.
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