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Author

Minquan Xia

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Open access Aug 2026

Temperature-Mediated Structure–Functionality Changes in Soybean Meal Protein via Extrusion

Soybean meal protein, a byproduct of soybean processing, has limited functional properties such as emulsifying performance, which restricts its application in foods. Given that high-temperature extrusion tends to cause excessive denaturation and irreversible aggregation, this study aimed to investigate the effects of r...

Rong Ma, Xi-Qin Pan, Yu-Han Zhuang et al. · 0 citations
#protein folding Open access Sep 2026

Boosting foam ferformance of egg white protein: synergy between supercritical carbon dioxide and sucrose for superior freeze-thaw stability

This study investigated the synergistic effects of supercritical carbon dioxide (SCCD) combined with sucrose treatment on the foaming properties and freeze-thaw stability of egg white protein (EWP). The results demonstrated that SCCD-sucrose treatment significantly enhanced the foaming capacity, achieving a maximum...

Lixian Ding, Minquan Xia, Xinyue Zhang et al. · 0 citations

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