中文

Xiao Chen

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Associate Professor
Alma Mater:新西兰奥克兰大学

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How volatile sulfur compounds reshape soybean protein: From multiscale molecular binding mechanism study to emulsion system design

Release time:2026-09-10Hits:

Impact Factor:

13.3
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Sun Hailan, Qiu Yunzhu, Qian Yirong, Liang Jingyi, Yu Zeyu, Chen Xiao, Zhao Liyan
Document Code:

2c9e868ca06b828501a07b4d1ba11988
Issue:

175
Translation or Not:

no
Date of Publication:

2026-06-01

Pre One:Unraveling interfacial interactions and multiscale structural remodeling in emulsion-filled gels for 3D printing: Potential role of hydrophobic association in converting olive oil to active fillers

Next One:Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms