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Publications by Zhong-Jiang Wang
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
Effects of Three Biochars as Adsorbents on Soils Adsorbing Ammonium Nitrogen in Biogas Slurry
Journal of Chemistry
Chemistry
Related publications
Foaming Properties of Soy Protein Isolate Hydrolysates
Journal of Food and Nutrition Sciences
Foaming Characteristics of Commercial Soy Protein Isolate as Influenced by Heat-Induced Aggregation
International Journal of Food Properties
Food Science
Mechanical Properties and Biodegradability of the Kenaf/Soy Protein Isolate-Pva Biocomposites
International Journal of Polymer Science
Polymers
Plastics
Use of High-Power Ultrasound During Soy Protein Production and Study of Its Effect on Functional Properties of Soy Protein Isolate
An Evaluation of Heat on Protein Oxidation of Soy Protein Isolate or Soy Protein Isolate Mixed With Soybean Oil in Vitro and Its Consequences on Redox Status of Broilers at Early Age
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
A Comparative Study on Effect of Egg White, Soy Protein Isolate and Potato Starch on Functional Properties of Common Carp (Cyprinus Carpio) Surimi Gel
Journal of Food Processing & Technology
Alergenisitas Sistem Glikasi Isolat Protein Kedelai-Fruktooligosakarida (Allergenicity Properties of Soy Protein Isolate-Fructooligosaccaride Glycation Systems)
Agritech
Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-Induced Myofibrillar Protein Gel
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Heat Stability of Reconstituted Casein Micelle Dispersions: Changes Induced by Salt Addition
Le Lait
