王胜男｜沈阳大学｜学者主页

2026

Dual-encapsulated γ-cyclodextrin liposomal hydrogel beads crosslinked with Ca2+-SHP for pH-responsive and targeted lutein delivery

Lanxin Zhang, Sheng-Nan Wang, Xuejing Tian, Rui Wang, He Liu

Journal of Food Engineering

DOI

2026

Genipin-induced crosslinking regulates the kinetics and conformational evolution of interfacial self-assembly of soy hull polysaccharides

Xuejing Tian, G. Shao, Sheng-Nan Wang, He Liu, Ming Zhao

Food Hydrocolloids

DOI

2026

Natural polysaccharide-modified oral pH-sensitive ZIF-8 delivery system for targeted release of lutein liposomes in the gastrointestinal tract.

Lanxin Zhang, Sheng-Nan Wang, Jing-Yi Long, Lina Yang, Jun Li, Lu Han, Rui Wang, Xiaohui Zhao, He Liu

Food Chemistry

DOI

2026

Hydrogen bond network-driven sustained-release antibacterial films of cinnamaldehyde microcapsules for the preservation of dried tofu.

Ning Zhang, Li-Na Yang, Huaying Pan, Fuming Zhang, Sheng-Nan Wang, Miao Bai, Guangchen Zhang, He Liu

Food Research International

DOI

2026

Dual-phase bigels from soy hull polysaccharide-soy protein isolate hydrogel and soy lecithin-stearic acid oleogel: A novel strategy for probiotic encapsulation and gastrointestinal stability.

Xinhong Liu, Sheng-Nan Wang, Guodong Lu, Lu Han, He Liu

Food Chemistry

DOI

2026

Esterification of soy hull polysaccharides with octenyl succinic anhydride: pH-dependent structural changes and stabilization at the oil-water interface.

Liwen Xin, Sheng-Nan Wang, Xuejing Tian, Lu Han, He Liu, Ming Zhao

Food Chemistry

DOI

2026

Corrigendum to "Study of polyphenol-pea protein isolate nanofiber interactions: Conformational changes and emulsification stability mechanisms" [Int. J. Biol. Macromol. 344 (2026) 150426].

Xiuzhi Cao, Xuejing Tian, Peng Wang, Sheng-Nan Wang, Hejun Liu

International Journal of Biological Macromolecules

DOI

2026

Effect of Soybean Polysaccharide Emulsion on Retrogradation Characteristics of Instant Rice

Xuyang Li, Yu-Tang He, Jian Wang, Yu-Mei Xie, Sheng-Nan Wang, Li-Na Yang, He Liu

Starke (Weinheim)

DOI

2026

Polyphenol-regulated interfacial assembly and swelling rheology of soybean hull polysaccharide for high internal phase emulsion stabilization

Xuejing Tian, G. Shao, Sheng-Nan Wang, Lu Han, He Liu, Ming Zhao

Food Hydrocolloids

DOI

2026

Effect of different ultrasonic power levels on the structure and functional properties of soybean protein hydrolysates-soybean hull polysaccharide (SPHS-SSPS) complexes.

Lu Han, Bowen Xu, Ke Luo, Sheng-Nan Wang, Hong Song, Zi-Yang Jin, Jun Liu, Xuewen Cheng, He Liu

Food Chemistry

DOI

2026

Charge–viscosity coupling–regulated interaction mechanism of polysaccharides and intestinal mucin

Yangyang Zhang, Li-Na Yang, Ya-Qin Zong, Siying Xing, Sheng-Nan Wang, Lu Han, He Liu

Food Bioscience

DOI

2026

pH-responsive emulsification and stability of high internal phase emulsions stabilized by octenyl succinic acid soy hull polysaccharides ester.

Liwen Xin, Sheng-Nan Wang, Shujie Shi, Jun Li, He Liu

Food Chemistry

DOI

2026

Effect of the grafting degree of phenolic acids on the structural characterization and emulsification properties of soy hull polysaccharides.

Liwen Xin, Sheng-Nan Wang, Xuejing Tian, Lina Yang, Lu Han, Zheng-Qi Hao, Ming Zhao, He Liu

International Journal of Biological Macromolecules

DOI

2026

Study of polyphenol-pea protein isolate nanofiber interactions: Conformational changes and emulsification stability mechanisms.

Xiuzhi Cao, Xuejing Tian, Peng Wang, Sheng-Nan Wang, He Liu

International Journal of Biological Macromolecules

DOI

2025

Impact of trypsin on interfacial conformational evolution of soy protein isolate/soy hull polysaccharide emulsion.

Xiulin Liu, Sheng-Nan Wang, Shan-Shan Wang

International Journal of Biological Macromolecules

DOI

2025

Conformation changes and interfacial behavior of pea protein isolate fibers: Role of protein concentration.

Xiuzhi Cao, Sheng-Nan Wang, Shujie Shi, Peng Wang, He Liu

Food Research International

DOI

2025

Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability.

Xiuzhi Cao, Sheng-Nan Wang, Yunfei Yu, Lu Han, He Liu

International Journal of Biological Macromolecules

DOI

2025

Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides

Hongbo Yi, Jun Li, Peng Wang, Sheng-Nan Wang, Xiaofei Guo, Dan-Shi Zhu, He Liu, Na Zhang

Food Bioscience

DOI

2025

Lutein liposomes for enhancing lutein delivery stabilized by stigmasterol: Preparation, characterization and release in vitro

Lanxin Zhang, Sheng-Nan Wang, Xinhong Liu, Jun Li, Rui Wang, Henry Liu

Journal of Food Engineering

DOI

2025

Stability of electrostatically stabilized Pickering emulsion of silica particles and soy hull polysaccharides: Mechanism of pH and ionic strength.

Gui-Lan Zhao, Sheng-Nan Wang, Lina Yang, Peng Wang, Lu Han, He Liu

Food Chemistry

DOI

2025

Dual-crosslinked soy protein-soy hull polysaccharide liposomal gels for targeted lutein delivery and controlled release in vitro and in vivo: Impact of soy hull polysaccharide concentration.

Lanxin Zhang, Sheng-Nan Wang, Shujie Shi, Rui Wang, He Liu

Food Chemistry

DOI

2025

Heat-modulated conformational changes of soy hull polysaccharide and their impact on the oil-water interface behaviour.

Yan Xu, Sheng-Nan Wang, Liwen Xin, Hong Song, He Liu

Food Chemistry

DOI

2025

Molecular design of sustainable bio-adhesives: Chlorogenic acid as a key modulator of structure and functionality soy protein-pectin composite systems.

Ziyang Zhang, Sheng-Nan Wang, Yunfei Yu, Zheng-Qi Hao, He Liu

Food Chemistry

DOI

2025

Glutathione responsive curcumin delivery via amino acid covalently grafted cyclodextrin metal organic framework coated with soy hull polysaccharides.

Shu-Min Wang, Sheng-Nan Wang, Xiuzhi Cao, Li-Na Yang, He Liu

Food Chemistry

DOI

2025

Stabilization mechanism and rheological properties of low pH‐induced high internal phase emulsions by soy hull polysaccharides

Liwen Xin, Sheng-Nan Wang, Xinhong Liu, Lu Han, He Liu

The Journal of the Science of Food and Agriculture

DOI

2025

Thermoresponsive gamma-cyclodextrin-based porous composite functionalized with N-isopropylacrylamide and soybean hull polysaccharide for controlled curcumin delivery

Shu-Min Wang, Sheng-Nan Wang, Ziyang Zhang, Jun Li, Henry Liu, Chun-Lei Liu

Journal of Food Engineering

DOI

2025

Adhesion properties of soybean protein/transglutaminase/pectin composite adhesives improved by adjusting tannic acid content

Ziyang Zhang, Sheng-Nan Wang, Jing-Yi Long, Zheng-Qi Hao, He Liu

The Journal of the Science of Food and Agriculture

DOI

2025

Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein.

Peng Wang, Jun Li, Hongbo Yi, Dan-Shi Zhu, Sheng-Nan Wang, Na Zhang, Xiao-Fei Guo, He Liu

Food & Function

DOI

2025

Impact of oil volume fraction on stability of Pickering emulsion prepared by silica particles and soy hull polysaccharides

Gui-Lan Zhao, Sheng-Nan Wang, Hui Yang, Li-Na Yang, Hong Song, Guangchen Zhang, He Liu, Yu-Tang He

Journal of Food Engineering

DOI

2025

Soybean hull polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet-fed zebrafish.

Chen Chen, Hong Song, Lina Yang, Sheng-Nan Wang, Jinxin Li, Lu Han, Hongliang Fan, He Liu

International Journal of Biological Macromolecules

DOI

2025

Molecular elucidation of the identification of novel saltiness‐enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel‐like 4 (TMC4)

Peng Wang, Jun Li, Hongbo Yi, Yonghao Chen, Sheng-Nan Wang, Xiaofei Guo, Dan-Shi Zhu, He Liu, Na Zhang

The Journal of the Science of Food and Agriculture

DOI

2025

Identification of novel saltiness‐enhancing peptides from rice bran protein: AlphaFold3 modeling, molecular simulation, and sensory evaluation

Hongbo Yi, Peng Wang, Jun Li, Sheng-Nan Wang, Xiaofei Guo, Dan-Shi Zhu, He Liu, Na Zhang

The Journal of the Science of Food and Agriculture

DOI

2025

Synthesis of Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Peptides from Soy Protein Isolate Hydrolysate and Their Taste Mechanism via In Silico Study

Hongbo Yi, Jun Li, Peng Wang, Sheng-Nan Wang, Xiaofei Guo, Dan-Shi Zhu, He Liu, Na Zhang

Food and Bioprocess Technology

DOI

2024

Enhancing Lactobacillus plantarum delivery: Impact of gluconolactone concentration on high-internal-phase emulsion gels and gastrointestinal viability.

Chenyuan Sun, Sheng-Nan Wang, Yan Xu, Shu-Min Wang, Da-Yu Zhou, He Liu

Food Chemistry

DOI

2024

Development of nanocellulose hydrogels for application in the food and biomedical industries: A review.

Kejin Yu, Lina Yang, Ning Zhang, Sheng-Nan Wang, He Liu

International Journal of Biological Macromolecules

DOI

2024

The effect of okara on physical–chemical characteristics and starch hydrolysis of extruded reconstituted rice in vitro

Sen Xue, Zhe Cui, Li-Na Yang, Sheng-Nan Wang, Yu-Tang He, Yaru Zhang, He Liu

Journal of Functional Foods

DOI

2024

pH-regulated Tannic acid and soybean protein isolate adhesive for enhanced performance in plant-based meat analogues.

Zixi Xue, Ming-Hao Zhang, Jun-Ting Wang, Sheng-Nan Wang, Shuying Han, Xueying Huang, He Liu

Food Research International

DOI

2024

Water/oil interfacial behaviors of soy hull polysaccharide revealed by molecular dynamics simulation and particle tracking microrheology.

Hui Yang, Xueli Wu, Wenfei Ge, Sheng-Nan Wang, Yan Xu, He Liu, Jun Liu, Dan-Shi Zhu

International Journal of Biological Macromolecules

DOI

2024

Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/soybean hull polysaccharide enhances cell viability in harsh conditions

Hong Song, Ran Li, Li-Na Yang, Sheng-Nan Wang, Yin-Xu Zhang, Jun Li, Dan-Shi Zhu, He Liu

Food Hydrocolloids

DOI

2024

Soy hull nanocellulose enhances the stretchability, transparency and ionic conductance of sodium alginate hydrogels and application in beef preservation

Kejin Yu, Li-Na Yang, Siyu Zhang, Ning Zhang, Sheng-Nan Wang, Yu-Tang He, He Liu

Food Hydrocolloids

DOI

2024

Constructing and characterization of cyclodextrin metal organic framework and soybean hull polysaccharide polymer composite carriers: Enhancing curcumin delivery.

Shu-Min Wang, Sheng-Nan Wang, Lanxin Zhang, Peng Wang, He Liu

Food Chemistry

DOI

2024

Exploring the influence of different enzymes on soy hull polysaccharide emulsion stabilization: A study on interfacial behavior and structural changes.

Yan Xu, Sheng-Nan Wang, Liwen Xin, Lanxin Zhang, Li-Na Yang, Peng Wang, He Liu

Food Chemistry

DOI

2024

Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointestinal digestive

Chenyuan Sun, Sheng-Nan Wang, Xueying Huang, Guangchen Zhang, Da-Yu Zhou, Peng Wang, He Liu

Food Hydrocolloids

DOI

2024

Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure.

Xueying Huang, Sheng-Nan Wang, Ming-Hao Zhang, Guangchen Zhang, Ziyang Zhang, Xiuzhi Cao, He Liu

Food Chemistry

DOI

2024

Interfacial mechanisms, environmental influences, and applications of polysaccharide-based emulsions: A review.

Yan Xu, Sheng-Nan Wang, Liwen Xin, Lanxin Zhang, He Liu

International Journal of Biological Macromolecules

DOI

2024

Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications.

Zixi Xue, Ming-Hao Zhang, Mei-Ling Wang, Sheng-Nan Wang, Shu-Min Wang, Peng Wang, Jun Li, He Liu

Food Chemistry

DOI

2024

Effect of pH and sodium ion on the interfacial adsorption abilities and emulsion stability of soy hull polysaccharide

Hui Yang, Sheng-Nan Wang, Lingling Zhao, He Liu, Li-Na Yang, Yu-Tang He, Dan-Shi Zhu

Journal of Dispersion Science and Technology

DOI

2024

Superabsorbent, antibacterial, and antioxidant nanocellulose aerogels: Preparation, characterization, and application in beef preservation.

Kejin Yu, Lina Yang, Ning Zhang, Sheng-Nan Wang, Hong Song, He Liu

Food Chemistry

DOI

2024

Tyramine-assisted fluorescent labeling of polysaccharides: Characterization, and interfacial properties.

Yan Xu, Sheng-Nan Wang, Lanxin Zhang, Liwen Xin, Lina Yang, Peng Wang, Lu Han, He Liu

International Journal of Biological Macromolecules

DOI

2024

A novel chitosan-based hydrogel microspheres for efficient heavy metal-ion adsorption

Kejin Yu, Lina Yang, Siyu Zhang, Hong Song, Sheng-Nan Wang, He Liu

Materials Today Communications

DOI

2024

Preparation of strong, tough and highly ion-conductive nanocellulose hydrogels based on freeze–thaw cycles: performance evaluation under different freezing temperatures

Kejin Yu, Lina Yang, Siyu Zhang, Ning Zhang, Sheng-Nan Wang, Guangchen Zhang, He Liu

International Journal of Food Engineering

DOI

2024

Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review

Jun Li, Hongbo Yi, Peng Wang, Sheng-Nan Wang, He Liu, Na Zhang

Food reviews international (Print)

DOI

2024

An investigation of a strengthening polysaccharide interfacial membrane strategy utilizing an anionic polysaccharide-alkaline ligand interfacial assembly for all-liquid printing.

Hui Yang, Ming-Hao Zhang, Jun-Ting Wang, Sheng-Nan Wang, Shu-Min Wang, Li-Na Yang, Peng Wang, Hong Song, He Liu, Yu-Tang He

International Journal of Biological Macromolecules

DOI

2024

Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability.

Chenyuan Sun, Sheng-Nan Wang, Shu-Min Wang, Peng Wang, Guangchen Zhang, He Liu, Dan-Shi Zhu

Food Research International

DOI

2024

Identification of novel salt-enhancing peptides in soy protein and molecular docking studies with transmembrane channel-like 4 (TMC4)

Jun Li, Peng Wang, Hongbo Yi, Sheng-Nan Wang, He Liu, Na Zhang

Food Bioscience

DOI

2024

pH-responsive Aminated mesoporous silica microspheres modified with soybean hull polysaccharides for curcumin encapsulation and controlled release.

Shu-Min Wang, Sheng-Nan Wang, Li-Na Yang, Peng Wang, Hong Song, He Liu

Food Chemistry

DOI

2023

Preparations, application of polysaccharide–protein nanoparticles and their assembly at the oil–water interface

Han Yang, Sheng-Nan Wang, Li-Na Yang, He Liu

Food Science and Biotechnology

DOI

2023

Advances in probiotic encapsulation methods to improve bioactivity

Chenyuan Sun, Sheng-Nan Wang, Li-Na Yang, Hong Song

Food Bioscience

DOI

2023

Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating.

Yangyang Li, Sheng-Nan Wang, Xiu-Lin Liu, Gui-Lan Zhao, Li-Na Yang, Li-Jie Zhu, He Liu

Food Chemistry

DOI

2023

Impact mechanism of methylation degree on structure and emulsifying ability of soy hull polysaccharides

Hui-Xin Yang, Sheng-Nan Wang, Li-Na Yang, Hong Song, Guangchen Zhang, Yu-Tang He, He Liu

Food Hydrocolloids

DOI

2023

Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide.

Hui Yang, Sheng-Nan Wang, Yan Xu, Shu-Min Wang, Li-Na Yang, Hong Song, Yu-Tang He, He Liu

Food Chemistry

DOI

2023

Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants.

Hui Yang, Ye-Xuan Liu, Sheng-Nan Wang, Lingling Zhao, He Liu, Jun Liu, Dan-Shi Zhu

The Journal of the Science of Food and Agriculture

DOI

2023

Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose.

Yangyang Li, Sheng-Nan Wang, Xiu-Lin Liu, Li-Na Yang, He Liu, Yu-Tang He

Food Chemistry

DOI

2023

Effects of different strains fermentation on the sensory and nutritional properties of soy-based yogurt.

Xin-Yue Xu, Ya-Xin Yan, Jiaxin Xu, Zhiheng Yuan, Jun Li, Sheng-Nan Wang, Li-Na Yang, Jun Liu, He Liu, Dan-Shi Zhu

The Journal of the Science of Food and Agriculture

DOI

2023

Conformational evolution of soybean protein-polysaccharide at oil-water interface in simulated gastric environment in vitro.

Xiu-Lin Liu, Sheng-Nan Wang, Yangyang Li, Li-Na Yang, He Liu, Hong Song, Guangchen Zhang

Food Chemistry

DOI

2023

Metal cations-induced conformational changes of soybean protein isolated/soybean soluble polysaccharide and their effects on high internal phase emulsions properties.

Gui-Lan Zhao, Sheng-Nan Wang, Yangyang Li, Xiulin Liu, Li-Na Yang, Hong Song, He Liu

The Journal of the Science of Food and Agriculture

DOI

2023

Characteristics of interesterified oils prepared from different substrates and their potential as margarine base stock

Xin-Yue Xu, Huai-Tian Cui, Sheng-Nan Wang, Li-Na Yang, Dan-Shi Zhu, Jun Li, He Liu

International Journal of Food Engineering

DOI

2023

Effects of cold storage time on the quality and active probiotics of yogurt fermented by Bifidobacterium lactis and commercial bacteria Danisco.

Xin-Yue Xu, Huai-Tian Cui, Jiaxin Xu, Zhiheng Yuan, Jun Li, Li-Na Yang, Sheng-Nan Wang, He Liu, Dan-Shi Zhu

Journal of Food Science

DOI

2023

Application of soybean isolate protein (SPI) and soy hull polysaccharide (SHP) complex in fermentation products.

Jiali Jiang, Ying Jiang, Huiying Li, Dan-Shi Zhu, Yu-Tang He, Li-Na Yang, Sheng-Nan Wang, Jun Liu, Yaru Zhang, He Liu

International Journal of Biological Macromolecules

DOI

2023

Homogenized soybean hull suspension as an emulsifier for oil/water emulsions: Synergistic effect of the insoluble fiber and soluble polysaccharide.

Zhiheng Yuan, Dan-Shi Zhu, Xin-Yue Xu, Jiaxin Xu, Li-Na Yang, Hong Song, Sheng-Nan Wang, Jun Liu, He Liu

International Journal of Biological Macromolecules

DOI

2022

Effects of different enzyme extraction methods on the properties and prebiotic activity of soybean hull polysaccharides

Hong Song, Zunqin Zhang, Yi-Xue Li, Ying Zhang, Li-Na Yang, Sheng-Nan Wang, Yu-Tang He, Jun Liu, Dan-Shi Zhu, He Liu

Heliyon

DOI

2022

Morphological and structural changes in thermally-induced soybean protein isolate xerogels modulated by soybean polysaccharide concentration

Yangyang Li, Sheng-Nan Wang, Guang-Chen Zhang, Xiu-Lin Liu, He Liu, Yu-Tang He, Dan-Shi Zhu

Food Hydrocolloids

DOI

2022

Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

Xuyang Li, Yu-Tang He, Yuanfeng Xie, Dan-Shi Zhu, Li-Na Yang, Sheng-Nan Wang, Liu He

Food Science and Technology

DOI

2022

Emulsification characteristics of soy hull polysaccharides obtained by membrane separation

Xinghui Wu, Mingshuo Luo, Li Zhao, Sheng-Nan Wang, Dan-Shi Zhu, Li-Na Yang, He Liu

International food research journal

DOI

2022

Protective effect of hierarchical emulsions stabilized by oil/water droplets in lutein delivery

Li-Jie Zhu, Guoxiu Zhao, Jun Liu, Dafei Huo, Sheng-Nan Wang, Li-Na Yang, He Liu, Xiu-Ying Liu

International Journal of Food Science & Technology

DOI

2022

Structural properties and bioactivities of pectic polysaccharides isolated from soybean hulls

Hong Song, Lin Han, Zunqin Zhang, Yi-Xue Li, Li-Na Yang, Dan-Shi Zhu, Sheng-Nan Wang, Yu-Tang He, He Liu

LWT

DOI

2022

Soybean polysaccharide fermentation products regulate the air-liquid interface in co-cultured Caco-2 cells by increasing short chain fatty acids transport.

Li Li, Mengyu Li, Jingfan Wu, Qiuran Ji, Sheng-Nan Wang, Hong Song, Ru-Ren Li, Jun Liu, Li-Na Yang, He Liu

Food Research International

DOI

2022

The adhesion of the gut microbiota to insoluble dietary fiber from soy hulls promoted the proliferation of probiotics in vitro

Li Li, Yafan Zhao, Jiaqi Li, Lanzhen Ban, Li-Na Yang, Sheng-Nan Wang, Li-Jie Zhu, Hong Song, He Liu

LWT

DOI

2022

Molecular docking and dynamic insights on the adsorption effects of soy hull polysaccharides on bile acids

Zi-Yi Wang, Li-Na Yang, Sen Xue, Sheng-Nan Wang, Li-Jie Zhu, Tao Ma, He Liu, Ru-Ren Li

International Journal of Food Science & Technology

DOI

2022

Application of soy protein isolate fiber and soy soluble polysaccharide non-covalent complex: A potential way for pH-triggered release.

Hekai Zhao, Sheng-Nan Wang, Xiu-Lin Liu, Gui-Lan Zhao, Li-Na Yang, Hong Song, Guangchen Zhang, Yu-Tang He, He Liu

Food Chemistry

DOI

2021

Characterization of the structure and properties of the isolating interfacial layer of oil-water emulsions stabilized by soy hull polysaccharide: Effect of pH changes.

Sheng-Nan Wang, Dan-Ni Qu, Gui-Lan Zhao, Li-Na Yang, Li-Jie Zhu, Hong Song, He Liu

Food Chemistry

DOI

2021

Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil–water interface of emulsion

Sheng-Nan Wang, Xiu-Lin Liu, Gui-Lan Zhao, Yangyang Li, Li-Na Yang, Li-Jie Zhu, He Liu

Journal of Food Engineering

DOI

2021

Interactions between gut microbiota and soy hull polysaccharides regulate the air-liquid interfacial activity

Li-Na Yang, Jinghang Huang, Xinghui Wu, Li Li, Wen-Qi Cai, Li-Jie Zhu, Sheng-Nan Wang, S. Hong, Dan-Shi Zhu, Tao Ma, He Liu

DOI

2021

Author response for "Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock"

Huai-Tian Cui, Jun Li, Xin-Yue Xu, Jia-Yin Li, Miao-Miao Lu, Hong Song, Sheng-Nan Wang, Li-Na Yang, Dan-Shi Zhu, He Liu

DOI

2021

Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability

Sheng-Nan Wang, Hekai Zhao, Dan-Ni Qu, Li-Na Yang, Li-Jie Zhu, Hong Song, He Liu

Food Hydrocolloids

DOI

2021

Tunable arrangement of hydrogel and cyclodextrin-based metal organic frameworks suitable for drug encapsulation and release.

G. Shao, Sheng-Nan Wang, Hekai Zhao, Gui-Lan Zhao, Li-Na Yang, Li-Jie Zhu, He Liu

Carbohydrate Polymers

DOI

2021

A hierarchical emulsion system stabilized by soyasaponin emulsion droplets.

Guoxiu Zhao, Li-Jie Zhu, He Li, Xiu-Ying Liu, Li-Na Yang, Sheng-Nan Wang, He Liu, Tao Ma

Food & Function

DOI

2021

Mechanism of interactions between soyasaponins and soybean 7S/11S proteins.

Guoxiu Zhao, Li-Jie Zhu, Peng Yin, Jun Liu, Yue-Xing Pan, Sheng-Nan Wang, Li-Na Yang, Tao Ma, He Liu, Xiu-Ying Liu

Food Chemistry

DOI

2021

Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock

Hu Cui, Li Jun, Xin-Yue Xu, Jia-Yin Li, Miao-Miao Lu, Hong Song, Sheng-Nan Wang, Li-Na Yang, Dan-Shi Zhu, He Liu

International Journal of Food Science & Technology

DOI

2021

The emulsifying stability of soy hull polysaccharides with different molecular weight obtained from membrane-separation technology

Li-Na Yang, Xinghui Wu, Li Zhao, Ziyi Wang, Dan-Shi Zhu, Sheng-Nan Wang, Yu-Tang He, He Liu

International Journal of Food Engineering

DOI

2021

Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides.

Hekai Zhao, Sheng-Nan Wang, Gui-Lan Zhao, Yangyang Li, Xiu-Lin Liu, Li-Na Yang, Li-Jie Zhu, He Liu

Food & Function

DOI

2021

Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system

Yueying Pan, Yangyang Xu, Li-Jie Zhu, Xiu-Ying Liu, Guoxiu Zhao, Sheng-Nan Wang, Li-Na Yang, Tao Ma, He Liu

Future Foods

DOI

2021

Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH

Dan-Ni Qu, Sheng-Nan Wang, Hekai Zhao, He Liu, Dan-Shi Zhu, Lian-Zhou Jiang

Food Hydrocolloids

DOI

2020

Soy glycinin-soyasaponin mixtures at oil-water interface: Interfacial behavior and O/W emulsion stability.

Li-Jie Zhu, Qin-ran Xu, Xiu-Ying Liu, Yangyang Xu, Li-Na Yang, Sheng-Nan Wang, Jun Li, Yu-Tang He, He Liu

Food Chemistry

DOI

2020

Microstructural analysis of ZIF-8 particles using soy hull polysaccharide gel as a coating induced by different metal cations

Sheng-Nan Wang, Hekai Zhao, G. Shao, Li-Na Yang, Li-Jie Zhu, Jun Li, Da-Yu Zhou, Hong Song, He Liu, Dan-Shi Zhu, Yu-Tang He

DOI

2020

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

Sheng-Nan Wang, Jinjie Yang, G. Shao, Dan-Ni Qu, Hekai Zhao, Li-Na Yang, Li-Jie Zhu, Yu-Tang He, He Liu, Dan-Shi Zhu

DOI

2020

Chemical structure, chain conformation and rheological properties of pectic polysaccharides from soy hulls.

Li-Na Yang, Hongyun Zhang, Yafan Zhao, Jinghang Huang, Dan-Shi Zhu, Sheng-Nan Wang, Li-Jie Zhu, Lei Chen, Xue-Ming Xu, He Liu

International Journal of Biological Macromolecules

DOI

2020

Covering soy polysaccharides gel on the surface of β-cyclodextrin-based metal–organic frameworks

Sheng-Nan Wang, G. Shao, Hekai Zhao, Li-Na Yang, Li-Jie Zhu, He Liu, Bo Cui, Dan-Shi Zhu, Jun Li, Yu-Tang He

Journal of Materials Science

DOI

2020

The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions

Li-Na Yang, Jinghang Huang, Mingshuo Luo, Ziyi Wang, Li-Jie Zhu, Sheng-Nan Wang, Dan-Shi Zhu, He Liu

RSC Advances

DOI

2020

Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability

Li-Jie Zhu, Qin-ran Xu, Xiu-Ying Liu, Yangyang Xu, Li-Na Yang, Sheng-Nan Wang, Jun Li, Tao Ma, He Liu

DOI

2020

pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization

Sheng-Nan Wang, Jinjie Yang, G. Shao, Jie Liu, Jing Wang, Li-Na Yang, Jun Li, He Liu, Dan-Shi Zhu, Yang Li, Lian-Zhou Jiang

Food Hydrocolloids

DOI

2020

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

Sheng-Nan Wang, G. Shao, Jinjie Yang, Hekai Zhao, Dan-Ni Qu, Diyuan Zhang, Dan-Shi Zhu, Yu-Tang He, He Liu

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

DOI

2020

Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides

Sheng-Nan Wang, Jinjie Yang, G. Shao, Dan-Ni Qu, Hekai Zhao, Li-Jie Zhu, Li-Na Yang, Ru-Ren Li, Jun Li, He Liu, Dan-Shi Zhu

DOI

2019

Impact of Mg2+, K+, and Na+ on rheological properties and chain conformation of soy hull soluble polysaccharide

Sheng-Nan Wang, Lingling Zhao, Qing-Hua Li, Chang Liu, Jinlian Han, Li-Jie Zhu, Dan-Shi Zhu, Yu-Tang He, He Liu

Food Hydrocolloids

DOI

2019

The production of gel beads of soybean hull polysaccharides loaded with soy isoflavone and their pH-dependent release.

Sheng-Nan Wang, G. Shao, Jinjie Yang, Jie Liu, Jing Wang, Hekai Zhao, Li-Na Yang, He Liu, Dan-Shi Zhu, Yang Li, Lian-Zhou Jiang

Food Chemistry

DOI

2019

Interaction between soyasaponin and soy β-conglycinin or glycinin: Air-water interfacial behavior and foaming property of their mixtures.

Li-Jie Zhu, Peng Yin, Tianyu Xie, Xiu-Ying Liu, Li-Na Yang, Sheng-Nan Wang, Jun Li, He Liu

Colloids and Surfaces B: Biointerfaces

DOI

2019

Application and research process of TURBISCAN analyzer in evaluating the instability of food emulsification system

Jinjie Yang, G. Shao, Sheng-Nan Wang, Dan-Ni Qu, He Liu

2019

Rheological properties and chain conformation of soy hull water-soluble polysaccharide fractions obtained by gradient alcohol precipitation

Sheng-Nan Wang, Lingling Zhao, Qing-Hua Li, Chang Liu, Jinlian Han, Li-Jie Zhu, Dan-Shi Zhu, Yu-Tang He, He Liu

Food Hydrocolloids

DOI

Properties and microstructure of pickering emulsion synergistically stabilized by silica particles and soy hull polysaccharides

Gui-Lan Zhao, Sheng-Nan Wang, Yangyang Li, Li-Na Yang, Hong Song

Food Hydrocolloids

DOI

精选作品

期刊论文

Dual-encapsulated γ-cyclodextrin liposomal hydrogel beads crosslinked with Ca2+-SHP for pH-responsive and targeted lutein delivery

Genipin-induced crosslinking regulates the kinetics and conformational evolution of interfacial self-assembly of soy hull polysaccharides

Natural polysaccharide-modified oral pH-sensitive ZIF-8 delivery system for targeted release of lutein liposomes in the gastrointestinal tract.

Hydrogen bond network-driven sustained-release antibacterial films of cinnamaldehyde microcapsules for the preservation of dried tofu.

Dual-phase bigels from soy hull polysaccharide-soy protein isolate hydrogel and soy lecithin-stearic acid oleogel: A novel strategy for probiotic encapsulation and gastrointestinal stability.

Esterification of soy hull polysaccharides with octenyl succinic anhydride: pH-dependent structural changes and stabilization at the oil-water interface.

Corrigendum to "Study of polyphenol-pea protein isolate nanofiber interactions: Conformational changes and emulsification stability mechanisms" [Int. J. Biol. Macromol. 344 (2026) 150426].

Effect of Soybean Polysaccharide Emulsion on Retrogradation Characteristics of Instant Rice

Polyphenol-regulated interfacial assembly and swelling rheology of soybean hull polysaccharide for high internal phase emulsion stabilization

Effect of different ultrasonic power levels on the structure and functional properties of soybean protein hydrolysates-soybean hull polysaccharide (SPHS-SSPS) complexes.

Charge–viscosity coupling–regulated interaction mechanism of polysaccharides and intestinal mucin

pH-responsive emulsification and stability of high internal phase emulsions stabilized by octenyl succinic acid soy hull polysaccharides ester.

Effect of the grafting degree of phenolic acids on the structural characterization and emulsification properties of soy hull polysaccharides.

Study of polyphenol-pea protein isolate nanofiber interactions: Conformational changes and emulsification stability mechanisms.

Impact of trypsin on interfacial conformational evolution of soy protein isolate/soy hull polysaccharide emulsion.

Conformation changes and interfacial behavior of pea protein isolate fibers: Role of protein concentration.

Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability.

Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides

Lutein liposomes for enhancing lutein delivery stabilized by stigmasterol: Preparation, characterization and release in vitro

Stability of electrostatically stabilized Pickering emulsion of silica particles and soy hull polysaccharides: Mechanism of pH and ionic strength.

Dual-crosslinked soy protein-soy hull polysaccharide liposomal gels for targeted lutein delivery and controlled release in vitro and in vivo: Impact of soy hull polysaccharide concentration.

Heat-modulated conformational changes of soy hull polysaccharide and their impact on the oil-water interface behaviour.

Molecular design of sustainable bio-adhesives: Chlorogenic acid as a key modulator of structure and functionality soy protein-pectin composite systems.

Glutathione responsive curcumin delivery via amino acid covalently grafted cyclodextrin metal organic framework coated with soy hull polysaccharides.

Stabilization mechanism and rheological properties of low pH‐induced high internal phase emulsions by soy hull polysaccharides

Thermoresponsive gamma-cyclodextrin-based porous composite functionalized with N-isopropylacrylamide and soybean hull polysaccharide for controlled curcumin delivery

Adhesion properties of soybean protein/transglutaminase/pectin composite adhesives improved by adjusting tannic acid content

Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein.

Impact of oil volume fraction on stability of Pickering emulsion prepared by silica particles and soy hull polysaccharides

Soybean hull polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet-fed zebrafish.

Molecular elucidation of the identification of novel saltiness‐enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel‐like 4 (TMC4)

Identification of novel saltiness‐enhancing peptides from rice bran protein: AlphaFold3 modeling, molecular simulation, and sensory evaluation

Synthesis of Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Peptides from Soy Protein Isolate Hydrolysate and Their Taste Mechanism via In Silico Study

Enhancing Lactobacillus plantarum delivery: Impact of gluconolactone concentration on high-internal-phase emulsion gels and gastrointestinal viability.

Development of nanocellulose hydrogels for application in the food and biomedical industries: A review.

The effect of okara on physical–chemical characteristics and starch hydrolysis of extruded reconstituted rice in vitro

pH-regulated Tannic acid and soybean protein isolate adhesive for enhanced performance in plant-based meat analogues.

Water/oil interfacial behaviors of soy hull polysaccharide revealed by molecular dynamics simulation and particle tracking microrheology.

Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/soybean hull polysaccharide enhances cell viability in harsh conditions

Soy hull nanocellulose enhances the stretchability, transparency and ionic conductance of sodium alginate hydrogels and application in beef preservation

Constructing and characterization of cyclodextrin metal organic framework and soybean hull polysaccharide polymer composite carriers: Enhancing curcumin delivery.

Exploring the influence of different enzymes on soy hull polysaccharide emulsion stabilization: A study on interfacial behavior and structural changes.

Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointestinal digestive

Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure.

Interfacial mechanisms, environmental influences, and applications of polysaccharide-based emulsions: A review.

Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications.

Effect of pH and sodium ion on the interfacial adsorption abilities and emulsion stability of soy hull polysaccharide

Superabsorbent, antibacterial, and antioxidant nanocellulose aerogels: Preparation, characterization, and application in beef preservation.

Tyramine-assisted fluorescent labeling of polysaccharides: Characterization, and interfacial properties.

A novel chitosan-based hydrogel microspheres for efficient heavy metal-ion adsorption

Preparation of strong, tough and highly ion-conductive nanocellulose hydrogels based on freeze–thaw cycles: performance evaluation under different freezing temperatures

Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review

An investigation of a strengthening polysaccharide interfacial membrane strategy utilizing an anionic polysaccharide-alkaline ligand interfacial assembly for all-liquid printing.

Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability.

Identification of novel salt-enhancing peptides in soy protein and molecular docking studies with transmembrane channel-like 4 (TMC4)

pH-responsive Aminated mesoporous silica microspheres modified with soybean hull polysaccharides for curcumin encapsulation and controlled release.

Preparations, application of polysaccharide–protein nanoparticles and their assembly at the oil–water interface

Advances in probiotic encapsulation methods to improve bioactivity

Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating.

Impact mechanism of methylation degree on structure and emulsifying ability of soy hull polysaccharides

Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide.

Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants.

Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose.

Effects of different strains fermentation on the sensory and nutritional properties of soy-based yogurt.

Conformational evolution of soybean protein-polysaccharide at oil-water interface in simulated gastric environment in vitro.

Metal cations-induced conformational changes of soybean protein isolated/soybean soluble polysaccharide and their effects on high internal phase emulsions properties.

Characteristics of interesterified oils prepared from different substrates and their potential as margarine base stock

Effects of cold storage time on the quality and active probiotics of yogurt fermented by Bifidobacterium lactis and commercial bacteria Danisco.

Application of soybean isolate protein (SPI) and soy hull polysaccharide (SHP) complex in fermentation products.

Homogenized soybean hull suspension as an emulsifier for oil/water emulsions: Synergistic effect of the insoluble fiber and soluble polysaccharide.

Effects of different enzyme extraction methods on the properties and prebiotic activity of soybean hull polysaccharides

Morphological and structural changes in thermally-induced soybean protein isolate xerogels modulated by soybean polysaccharide concentration

Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

Emulsification characteristics of soy hull polysaccharides obtained by membrane separation

Protective effect of hierarchical emulsions stabilized by oil/water droplets in lutein delivery

Structural properties and bioactivities of pectic polysaccharides isolated from soybean hulls

Soybean polysaccharide fermentation products regulate the air-liquid interface in co-cultured Caco-2 cells by increasing short chain fatty acids transport.

The adhesion of the gut microbiota to insoluble dietary fiber from soy hulls promoted the proliferation of probiotics in vitro