Guangliang Xing

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 9

Top Topics

Molecular Dynamics

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

This page only lists publications with an associated author ORCID identifier.

Publications

Guangliang Xing, Tianran Hui, Jia Liu, Siran Yang
Impact of Transglutaminase-Mediated Crosslinking on the Conformational Changes in a Dual-Protein System and IgE Reactivity of Soy Protein. Molecules (Basel, Switzerland) 29 (14) (2024)
Guangliang Xing, Tianran Hui, Jia Liu, Siran Yang
Impact of Transglutaminase-Mediated Crosslinking on the Conformational Changes in a Dual-Protein System and IgE Reactivity of Soy Protein. Molecules (Basel, Switzerland) 29 (14) (2024)
Guangliang Xing, Siran Yang, Lu Huang, Sitong Liu, Xinyi Wan
Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein. Journal of the science of food and agriculture (2024)
Guangliang Xing, Tianran Hui, Jia Liu, Siran Yang
Impact of Transglutaminase-Mediated Crosslinking on the Conformational Changes in a Dual-Protein System and IgE Reactivity of Soy Protein. Molecules (Basel, Switzerland) 29 (14) (2024)
Guangliang Xing, Tianran Hui, Jia Liu, Siran Yang
Impact of Transglutaminase-Mediated Crosslinking on the Conformational Changes in a Dual-Protein System and IgE Reactivity of Soy Protein. Molecules (Basel, Switzerland) 29 (14) (2024)
Tianran Hui, Ting Tang, Xuan Gu, Zhen Yuan, Guangliang Xing
Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria. Molecules (Basel, Switzerland) 27 (19) (2022)
Tianran Hui, Guangliang Xing
Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu. Polymers 14 (12) (2022)
Zhihai Huang, Lu Huang, Guangliang Xing, Xiao Xu, Chuanhai Tu, Mingsheng Dong
Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods (Basel, Switzerland) 9 (3) (2020)
Guangliang Xing, Xin Rui, Dan Wang, Mei Liu, Xiaohong Chen, Mingsheng Dong
Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion. Journal of agricultural and food chemistry 65 (50) (2017)