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Publications by Guoyou Yin
Gelling Properties of Myofibrillar Protein–soy Protein and K-Carrageenan Composite as Affected by Various Salt Levels
International Journal of Food Properties
Food Science
Related publications
Physicochemical Properties of Soy Protein Concentrate Treated With Ultrasound at Various Amplitudes
Journal of the Institute of Science and Technology
Quality Properties of Various Dietary Fibers as Isolated Soy Protein (ISP) Replacements in Pork Emulsion Systems
Journal of Animal Science and Technology
Ecology
Genetics
Molecular Biology
Biochemistry
Veterinary
Food Science
Animal Science
Zoology
Foaming Properties of Soy Protein Isolate Hydrolysates
Journal of Food and Nutrition Sciences
Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging
Journal of Food Science
Food Science
Effect of Carrageenan as Gelling Agent on Tocopherol Acetate Emulgels
Indonesian Journal of Pharmaceutical Science and Technology
Thermal Gel Properties and Protein Conformation of Pork Batters as Affected by High Pressure and Temperature
International Journal of Food Properties
Food Science
Addition of Salt Ions Before Spraying Improves Heat- And Cold-Induced Gel Properties of Soy Protein Isolate (SPI)
Applied Sciences (Switzerland)
Instrumentation
Materials Science
Fluid Flow
Engineering
Computer Science Applications
Process Chemistry
Transfer Processes
Technology
Use of High-Power Ultrasound During Soy Protein Production and Study of Its Effect on Functional Properties of Soy Protein Isolate
Density of Streptococcus Mutans Biofilm Protein Induced by Glucose, Lactose, Soy Protein and Iron
Dental Journal (Majalah Kedokteran Gigi)
