杨晓泉

期刊论文

1. 冉佳鑫，郑键欣，杨韵仪，郭健，万芝力，杨晓泉（2026）. 不同分子结构甜菊糖苷与大豆蛋白的结合行为及对其感官特性的影响. 《食品科学》.
2. 陈亮，张新雪，孟甘露，姜妍，盖颖，卢知浩，欧丽明，谷瑞增，杨晓泉（2026）. 豌豆蛋白水解物中二肽基肽酶-Ⅳ抑制肽的活性分析. 《食品科学》.
3. Lang Qin, Wei-Xiang Sun, Jian Guo, Zhi-Li Wan, Xiao-Quan Yang (2026). Phospholipid-induced bijel formation for fabricating plant-based cheese with meltability and stretchability. Food Research International.DOI
4. Guangxin Feng, Weiting Feng, Xiuli Feng, Chuanwu Han, Gaoshang Wang, Zhili Wan, Jian Guo, Kaining Han, Xiao‐Quan Yang (2026). Self-Assembled Wheat Gluten Peptide Nanoparticles as Dual-Functional Stabilizers for the Protection of Omega-3 Polyunsaturated Fatty Acids. Journal of Agricultural and Food Chemistry.DOI
5. Jiaxin Ran, Siwen Luo, Zhihong Lyu, Jiyang Cai, Shumin Zhang, Chang Yang, M L Wang, Wentao Qian, Xiaoquan Yang, Hongliang Li, Zhili Wan (2026). Lubrication properties of edible microgel particles prepared from soy protein coacervates. Food Hydrocolloids.DOI
6. Sha Lei, Jiaqi Li, Xiaoquan Yang, Jian Guo (2026). High-methoxyl Citrus Pectin-based gel with fortified plant-protein and less sugar. Food Hydrocolloids.DOI
7. Shumin Zhang, Jiyang Cai, Zhuojia Lin, Chang Yang, Zhihong Lyu, Menghui Wang, Wentao Qian, Zhili Wan, Hongliang Li, Xiaoquan Yang (2026). Interfacial and emulsifying properties of low-denatured soy protein prepared by self-coacervation. Food Hydrocolloids.DOI
8. Lang Qin, Zhongyu Yang, Zhongyu Yang, Xiaoying Yang, Xiaoying Yang, Gaoshang Wang, Weixiang Sun, Yang Yuan, Jian Guo, Zhili Wan, Xiaoquan Yang, Xiaoquan Yang (2026). Oil inclusion facilitated phase separation of soy glycinin coacervates for fabrication of spreadable plant-based cheese. Food Hydrocolloids.DOI
9. Xinyu Zhang, Weixiang Sun, Peiyao Zhao, Jiafeng Chen, Jinmei Wang, Xiaoquan Yang (2026). Saltiness Enhancement Modulated by Hydrophobic Mucoadhesion of Soy Hull Pectic-Like Polysaccharides within a Salivary Mucin Layer. Journal of Agricultural and Food Chemistry.DOI
10. Zhongyu Yang, Zhongyu Yang, Keying Song, Zhili Wan, Jian Guo, Xiaoquan Yang (2026). Engineering anisotropic hydrogels via directional freezing and salting-out for plant-based meat analogues. Food Hydrocolloids.DOI
11. Sizhe Dong, Yanke Wang, Jinmei Wang, Jian Guo, Xiaoquan Yang (2026). Enhancing sucrose sweetness perception through protein–sucrose composite particles and protein-assisted modulation of oral mucin. Food & Function.DOI
12. Chuanwu Han, Fan Kong, Yi Wang, Jian Guo, Jinmei Wang, Xiao‐Quan Yang (2026). Preparation of Dietary Fiber–Sucrose Cocrystallized Structured Particles for Sugar Reduction in Chocolate. ACS Food Science & Technology.DOI
13. Zhongyu Yang, Zhongyu Yang, Keying Song, Paul Van der Meeren, Zhili Wan, Jian Guo, Xiaoquan Yang, Xiaoquan Yang (2026). Engineering thermoresponsive bigels with tunable textural properties for plant-based butter analogues. Food Bioscience.DOI
14. Jiaxin Ran, Jialing Chen, Zhihong Lyu, Siwen Luo, Jiyang Cai, Shumin Zhang, Haobo Shi, Shasha Li, Chang Yang, Wentao Qian, Xiaoquan Yang, Hongliang Li, Zhili Wan (2026). Effect of oil/water phase modifications on the structural and sensory properties of emulsions stabilized with pea proteins. Journal of Future Foods.DOI
15. Yanke Wang, Sizhe Dong, Jinmei Wang, Jian Guo, Xiaoquan Yang (2026). Preparation and application of soy protein isolate-filled sucrose composite particles in sugar-reduced chocolate via protein-mediated morphological modulation. Food Research International.DOI
16. B Q Liu, Like Wang, C Liu, XJ Huang, Yongkang Xi, X X Li, Xiaoquan Yang, Shou‐Wei Yin (2026). Biomimetic Strategy to Fabricate Hierarchically Porous Zein Microreactors With a Hydrophobic Core–Hydrophilic Shell Architecture. Small.DOI
17. Zhongyu Yang, Paul Van der Meeren, Zhili Wan, Jian Guo, Xiaoquan Yang (2026). Interfacial and emulsifying behavior of plant-based microgels via complex coacervation. Food Research International.DOI
18. 李青，万芝力，杨晓泉（2025）. 甘草酸杂化光热水凝胶的结构调控及其抗菌性能研究. 《中国食品科学技术学会第二十二届年会》.DOI
19. 张书敏，蔡济洋，万芝力，杨晓泉（2025）. 低变性大豆分离蛋白的界面行为及其乳化性能研究. 《中国食品科学技术学会第二十二届年会论文摘要集（下）》.DOI
20. 林卓佳，陈佳伶，刘梓希，李想，万芝力，杨晓泉（2025）. 自凝聚豌豆蛋白:物理化学特性与乳化性能研究. 《中国食品科学技术学会第二十二届年会论文摘要集（上）》.DOI
21. Zhongyu Yang, Zhongyu Yang, Jingyang Guo, Keying Song, Gaoshang Wang, Jian Guo, Zhili Wan, Xiaoquan Yang (2025). Plant cheese based on complex coacervation with enrichment of oleosomes. Food Hydrocolloids.DOI
22. Jiyang Cai, Shumin Zhang, Sili Liu, Xiang Li, Zhili Wan, Boris A. Noskov, Xiaoquan Yang (2025). pH-responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface. Food Hydrocolloids.DOI
23. Chuanwu Han, Gaoshang Wang, Xinyi Xia, Guangxin Feng, Shou‐Wei Yin, Jinmei Wang, Zhili Wan, Jian Guo, Xiaoquan Yang (2025). Insights into the structure modulation and lubrication behavior of phase change capillary oleogels during oral processing. Food Hydrocolloids.DOI
24. Xiuli Feng, Yaohua Sun, Gaoshang Wang, Guangxin Feng, Jian Guo, Zhili Wan, Jinmei Wang, Xiao‐Quan Yang (2025). Suppression of sensory bitterness of beverages via nanoscale complex coacervation. Food Chemistry.DOI
25. Yunyi Yang, Yang Liu, Jiyang Cai, Sili Liu, Zhili Wan, Xiao‐Quan Yang (2025). Self-Aggregation of Steviol Glycosides Modifies Sweetness Perception via Interactions with Oral Mucosa. Journal of Agricultural and Food Chemistry.DOI
26. Zhuojia Lin, Jialing Chen, Zixi Liu, Xiang Li, Zhili Wan, Xiao‐Quan Yang (2025). Pea proteins prepared by self-coacervation: Physicochemical characterization and emulsifying properties. Food Hydrocolloids.DOI
27. Tanghao Li, Kaining Han, Dingyang Lv, Jian Guo, Zhili Wan, Guanhao Bu, Xiao‐Quan Yang (2025). Protein Deamidation Reduced Digestive Resistance and Amyloid Antigenicity of Soy Proteins via Depolymerization. Journal of Agricultural and Food Chemistry.DOI
28. Zhongyu Yang, Zhongyu Yang, Lang Qin, Keying Song, Jian Guo, Jian Guo, Zhili Wan, Xiao‐Quan Yang (2025). Electrokinetic interaction and dynamic wetting behavior of soy protein/gum arabic coacervates as soft particles. Food Hydrocolloids.DOI
29. Yuan Yang, Bo Liu, Like Wang, Shou‐Wei Yin, Xiaoquan Yang (2025). Co-modified zein nanocarriers with potato protease inhibitors and fucoidan for targeted quercetin delivery with enhanced gastrointestinal protection. Food Bioscience.DOI
30. Jiyang Cai, Yang Liu, Lulu Ma, Sili Liu, Zhili Wan, Xiaoquan Yang (2025). pH-responsive self-assembly of natural saponin glycyrrhizic acid. Journal of Colloid and Interface Science.DOI
31. Bailong Wang, Bin Liu, Yu Li, Xiaoquan Yang, Dong Wei (2025). Texture, flavor and digestibility improvement of high-moisture-extruded meat analogues by incorporating golden biomass of Auxenochlorella pyrenoidosa mutant through auto-controlled fermentation. Bioresource Technology.DOI
32. Sili Liu, Zirun Yuan, Shiqi Zhang, Mengyue Xu, Qing Li, Zhili Wan, Xiaoquan Yang (2025). Exploration of all-natural aggregation-induced emission nanoparticles from co-assembly of bioactive herbal molecules. Food Wellness.DOI
33. Kaining Han, Guangxin Feng, Tanghao Li, Zhili Wan, Jian Guo, Xiaoquan Yang (2025). Soybean 7S protein/calcium phosphate complexes for enhanced probiotic delivery and gut microbial regulation. Food Bioscience.DOI
34. Xinke Yu, Sili Liu, Zhili Wan, Xiaoquan Yang (2025). Bioactive herbal supramolecular hydrogels with a hierarchical nanofibrillar structure via metal ion mediated co-assembly. Nanoscale.DOI
35. Sili Liu, Jialing Chen, Zixi Liu, Yunyi Yang, Jiyang Cai, Zhili Wan, Xiao‐Quan Yang (2025). Emulsifying properties of extensively and mildly extracted pea proteins: A comparative study. Journal of Future Foods.DOI
36. Xiaonan Huang, Peng Tang, Shuheng Wei, Like Wang, Xia Liu, Yongkang Xi, Shou‐Wei Yin, Xiaoxi Li, Xiao‐Quan Yang (2025). Nanoconfinement Engineering of Ultrasmall AgNPs on Bioengineered Zein–Polydopamine Nanostructure for Synergistic Photothermal and Sustained Antibacterial Therapy. ACS Applied Materials & Interfaces.DOI
37. Shumin Zhang, Yuqi Mei, Jiyang Cai, Zhili Wan, Boris A. Noskov, Xiao‐Quan Yang (2025). Interfacial and Emulsifying Properties of Rapeseed Proteins Produced by Salt Extraction Combined with Ultrafiltration. Sustainable Food Proteins.DOI
38. Zhongyu Yang, Jingyang Guo, Gaoshang Wang, Zhili Wan, Jian Guo, Lijuan Wang, Xiao‐Quan Yang (2025). Plant protein-based active films via heteroprotein phase separation. Food Research International.DOI
39. 谭文浩，郭健，杨晓泉（2024）. 大豆分离蛋白制备过程中热处理及干燥方式对其热聚集行为和凝胶性能的影响. 《现代食品科技》.
40. 郑键欣，杨韵仪，陈文荣，万芝力，方素琼，杨晓泉（2024）. 不同蛋白来源全营养特医食品乳剂的制备及其体外胃肠消化特性比较. 《现代食品科技》.
41. Yunyi Yang, Yang Liu, Mengyue Xu, Jiyang Cai, Qing Li, Zhili Wan, Xiaoquan Yang (2024). Hierarchical Self-Aggregation of Multifunctional Steviol Glycosides in Aqueous Solutions. Journal of Agricultural and Food Chemistry.DOI
42. Lang Qin, Tanghao Li, Jian Guo, Jinmei Wang, Zhili Wan, Xiaoquan Yang (2024). Enhanced foaming and surface properties of soybean glycinin via hydrothermal treatment at acidic conditions. Food Hydrocolloids.DOI
43. Like Wang, Xiaonan Huang, Xiaoxuan Cao, Fuzhen Zhou, Бо Лю, Shuheng Wei, Xia Liu, Xiaoquan Yang, Shou‐Wei Yin (2024). Confining the Growth of AgNPs onto Epigallocatechin Gallate-Decorated Zein Nanoparticles for Constructing Potent Protein-Based Antibacterial Nanocomposites. Journal of Agricultural and Food Chemistry.DOI
44. Zhongyu Yang, Zhongyu Yang, Keying Song, Zhili Wan, Zhili Wan, Jian Guo, Linhe Wu, Yi Li, Xiao‐Quan Yang (2024). Transformation of protein hydrogels to emulsion gels via one-step ball milling. Food Hydrocolloids.DOI
45. Tanghao Li, Yao-Qin Yang, Gao-Shang Wang, Dingyang Lv, Jian Guo, Zhi-Li Wan, Xiao‐Quan Yang (2024). Effects of salt ions and pH on deamidated soybean protein hydrogels formation: Molecular structure, thermal aggregation and network. Food Chemistry.DOI
46. Zhongyu Yang, Zhongyu Yang, Jingyang Guo, Keying Song, Zhili Wan, Jian Guo, Xiao‐Quan Yang (2024). Plant protein-based complex coacervation via protein deamidation. Food Hydrocolloids.DOI
47. Gao-Shang Wang, Longyuan Zhang, Guangxin Feng, Chuanwu Han, Lijuan Wang, Jian Guo, Zhili Wan, Xiao‐Quan Yang (2024). Structure-rheological relationship of capillary protein oleogels: The role of particle wettability. Food Hydrocolloids.DOI
48. Feng Liu, Yunqi Huang, Chuanwu Han, Gaoshang Wang, Zhili Wan, Jian Guo, Xiao‐Quan Yang (2024). Enhancing protein content and lubrication behavior of plant-based milk with microparticulated wheat gluten protein via SS-SH interchange. Food Hydrocolloids.DOI
49. Jiyang Cai, Shumin Zhang, Shuqin Zheng, Yunyi Yang, Zhili Wan, Xiao‐Quan Yang (2024). Multistep dynamic wetting of soy protein coacervates at hydrophobic interfaces. Food Hydrocolloids.DOI
50. Chuanwu Han, Zihui Xu, Kaiyun Wu, Jinmei Wang, Jian Guo, Xiao‐Quan Yang (2024). Study on gastric digestion behavior of phytase-treated soybean protein: A semi-dynamic digestion method. Food Chemistry.DOI
51. Chuanwu Han, Guangxin Feng, Shou‐Wei Yin, Gaoshang Wang, Jinmei Wang, Zhili Wan, Jian Guo, Xiao‐Quan Yang (2024). Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction. Food Hydrocolloids.DOI
52. Xiao Liu, Yuyang Liu, Fanjun Meng, Zhili Wan, Xiao‐Quan Yang (2024). Oleogels by zein-tea saponin complex nanoparticles-stabilized Pickering emulsions templating and application as animal fat replacers in beef burger. LWT.DOI
53. Gao-Shang Wang, Hongyu Chen, Longyuan Zhang, Jian Guo, Zhi-Li Wan, Xiao‐Quan Yang (2024). Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives. Food Hydrocolloids.DOI
54. Gao-Shang Wang, Qing Li, Guangxin Feng, Chuanwu Han, Jian Guo, Jinmei Wang, Zhili Wan, Xiao‐Quan Yang (2024). Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions. Food Hydrocolloids.DOI
55. Fuzhen Zhou, Tao Yang, Huan Xiang, Longtao Zhang, Shuheng Wei, Zhu Jian-hua, Xiao‐Quan Yang, Shou‐Wei Yin (2024). Biocompatible porous material templated from gliadin particle and gellan gum co-stabilized wet foam. Food Hydrocolloids.DOI
56. Jiyang Cai, Yuqi Mei, Yunyi Yang, Suqiong Fang, Wenrong Chen, Tao Yang, Zhili Wan, Xiaoquan Yang (2024). High Internal Phase Emulsions of Algae Oil Based on Rapeseed Protein via Salt Extraction Combined With Ultrafiltration. Food Bioengineering.DOI
57. Biao Li, Chuanwu Han, Guangxin Feng, Jian Guo, Zhili Wan, Xiaoquan Yang (2024). Enhanced creaminess of plant-based milk via enrichment of papain hydrolyzed oleosomes. Food Research International.DOI
58. Shiqi Zhang, Ruijie Du, Qing Li, Mengyue Xu, Yunyi Yang, Suqiong Fang, Zhili Wan, Xiaoquan Yang (2024). Food-grade emulsion gels and oleogels prepared by all-natural dual nanofibril system from citrus fiber and glycyrrhizic acid. Food Research International.DOI
59. Yufeng Lin, Weiqian Luo, Beibei Xiong, Jian Guo, Jinmei Wang, W. Tan, Xiaoquan Yang (2024). Microstructure change and functional characteristic promotion: the structural manipulation of soy protein microparticles through pH. International Journal of Food Science & Technology.DOI
60. Xiaonan Huang, Bo Liu, Juanjuan Ma, Shuheng Wei, Like Wang, Shou‐Wei Yin, Xiaoquan Yang (2024). Development of Gliadin@AgNPs hybrid nanoparticles as building blocks for constructing antimicrobial protein-based porous materials. Chemical Engineering Journal.DOI
61. Xinke Yu, Jiyang Cai, Mengyue Xu, Qing Li, Yunyi Yang, Zhili Wan, Xiaoquan Yang (2024). A natural food-grade supramolecular self-assembly system for creation of hierarchically structured hydrogels. Nanoscale.DOI
62. Jiafeng Chen, Shuyan Huang, Jian Guo, Jinmei Wang, Xiao‐Quan Yang (2024). Fabrication of stable hydrogel microspheres with hydrophobic shell using water-in-water (W/W) Pickering emulsion template. Food Research International.DOI
63. Guangxin Feng, Gaoshang Wang, Tanghao Li, Chuanwu Han, Kaining Han, Jian Guo, Zhili Wan, Xiao‐Quan Yang (2024). Phosphatidylcholine Surface Hydration-Dependent Adsorption to Mucin Enhances Intestinal Mucus Barrier Function. Langmuir.DOI
64. Longyuan Zhang, Hongyu Chen, Gao-Shang Wang, Jian Guo, Zhili Wan, Xiao‐Quan Yang (2024). Exploiting High α-Linolenic Acid Flaxseed Oil-Based Capillary Protein Oleogels for the Reformulation of Emulsified Sausage: A Study on Technological, Microstructural, and Nutritional Aspects. ACS Food Science & Technology.DOI
65. Jiafeng Chen, Kaiyun Wu, Wen Guo, Jian Guo, Jian Guo, Xiao‐Quan Yang, Xiao‐Quan Yang (2024). Digestion behavior of plant-based meat analogs with anisotropic fibrous structure in a semi-dynamic gastric digestion system. Food Research International.DOI
66. Chuanwu Han, Gaoshang Wang, Shou‐Wei Yin, Guangxin Feng, Jinmei Wang, Jian Guo, Xiao‐Quan Yang (2024). Formation of small-granule starch oleogels based on capillary force: Impact of starch surface lipids on lubrication performance. Carbohydrate Polymers.DOI
67. Xinke Yu, Mengyue Xu, Jiyang Cai, Qing Li, Yunyi Yang, Zhili Wan, Xiao‐Quan Yang (2024). Tunable glycyrrhizic acid supramolecular hydrogels via metal ion complexation. Giant.DOI
68. Shanyueru Yan, Kaiyun Wu, Chuanwu Han, Jian Guo, Jinmei Wang, Xiao‐Quan Yang (2024). Aggregation structure induced by heat treatments mediated the gastric digestion behavior of soybean protein. Food & Function.DOI
69. 梅钰琪，郑键欣，杨韵仪，万芝力，杨晓泉（2023）. 盐溶超滤制备菜籽蛋白及其功能特性研究. 《中国食品添加剂》.
70. 杨韵仪，曹沐曦，陈文荣，万芝力，方素琼，杨晓泉（2023）. 油相结构化对大豆蛋白藻油纳米乳液氧化稳定性的影响. 《食品科学》.
71. 梅钰琪，高亚轩，杨韵仪，杜振亚，万芝力，杨晓泉（2023）. 蛋黄蛋白肽纳米颗粒对姜黄素的包埋与递送特性. 《食品科学》.
72. 刘彦，潘晓君，袁禄美，朱佳仪，杨晓泉，陈涛，张召（2023）. 大豆7S蛋白降血脂作用的研究. 《第五届益生菌益生元科学大会》.DOI
73. 唐兆怡，陈沛，侯俊杰，王金梅，杨晓泉（2023）. 钙强化豆浆粉的制备及理化性质表征. 《农业工程学报》.
74. Shuanghong Li, Xiaonan Huang, Shu-Heng Wei, Xinyue Yu, Xiao-Quan Yang, Jian-Hua Zhu, Shou-Wei Yin (2023). Gliadin-based nanoparticles used for pickering stabilization: Current status and future perspective. Food Hydrocolloids.DOI
75. Fu-Zhen Zhou, Linfeng Xie, Xinyue Yu, Xiao-Quan Yang, Shou-Wei Yin (2023). One-Step Generation of O/W/O Double Pickering Emulsions Utilizing Biocompatible Gliadin/Ethyl Cellulose Complex Particles as the Exclusive Stabilizer. Journal of Agricultural and Food Chemistry.DOI
76. Fu-Cen Luo, Jing-Nan Zhu, Xin You, Xiao-Quan Yang, Shou-Wei Yin (2023). Biocompatible gliadin-sericin complex colloidal particles used for topical delivery of the antioxidant phloretin. Colloids and Surfaces B: Biointerfaces.DOI
77. Chuanwu Han, Gaoshang Wang, Guangxin Feng, Jinmei Wang, Jian Guo, Xiaoquan Yang (2023). Capillary force-driven formation of native starch granule oleogels for 3D printing. Food Hydrocolloids.DOI
78. Kailin Ye, Xiaomei Shen, Pei Chen, Shiyi Tian, Yumei Qin, Jun‐Ru Qi, Jinmei Wang, Xiaoquan Yang (2023). Structural and physicochemical properties of subcritical water-extracted soy hull polysaccharides: Relationship to salty taste of sodium. Food Hydrocolloids.DOI
79. Chuanwu Han, Gaoshang Wang, Jian Guo, Jinmei Wang, Xiaoquan Yang (2023). Oral oil release improves lubrication and sensory properties of meat analogs with protein-stabilized oleogel. Food Hydrocolloids.DOI
80. Kailin Ye, Jiaming Qi, Yang Zhang, Jinmei Wang, Jian Guo, Xiaoquan Yang (2023). Enhancement of sodium salty taste modulate by protease-hydrolyzed Gum Arabic. Food Hydrocolloids.DOI
81. Guangxin Feng, Gaoshang Wang, Qing Li, Chuanwu Han, Dong Wei, Jian Guo, Zhili Wan, Jinmei Wang, Xiaoquan Yang (2023). Depletion attraction driven formation of Spirulina emulsion gels for 3D printing. Food Hydrocolloids.DOI
82. Tanghao Li, Kaining Han, Guangxin Feng, Jian Guo, Zhili Wan, Xiao‐Quan Yang (2023). Condensation of Soy Protein Peptides Contributes to Sequester Bile Acids and Mitigate LPS-Induced Inflammation. Journal of Agricultural and Food Chemistry.DOI
83. Tanghao Li, Kaining Han, Guangxin Feng, Jian Guo, Jinmei Wang, Zhili Wan, Xuli Wu, Xiao‐Quan Yang (2023). Bile Acid Profile Influences Digestion Resistance and Antigenicity of Soybean 7S Protein. Journal of Agricultural and Food Chemistry.DOI
84. Jiafeng Chen, Zhao-Jiao Luo, Jinmei Wang, Qijun Ruan, Jian Guo, Xiao‐Quan Yang (2023). Fabrication of stable Pickering double emulsion with edible chitosan/soy β-conglycinin complex particles via one-step emulsification strategy. Food Hydrocolloids.DOI
85. Jiyang Cai, Jiahao Wu, Xinke Yu, Zhili Wan, Xiaoquan Yang (2023). Interfacial assembly and rheology of multi-responsive glycyrrhizic acid at liquid interfaces. Soft Matter.DOI
86. Shuheng Wei, Бо Лю, Xiaonan Huang, Yongkang Xi, Shuxin Wang, Like Wang, Shou‐Wei Yin, Xiaoquan Yang (2023). Sodium Caseinate–Enzyme Conjugates as Biocatalysts for Recyclable Pickering Interfacial Biocatalysis. ACS Sustainable Chemistry & Engineering.DOI
87. Qing Li, Xinke Yu, Shiqi Zhang, Mengyue Xu, Yunyi Yang, Zhili Wan, Xiaoquan Yang (2023). All-Natural, Robust, and pH-Responsive Glycyrrhizic Acid-Based Double Network Hydrogels for Controlled Nutrient Release. ACS Applied Materials & Interfaces.DOI
88. Ruijie Du, Yang Liu, Qing Li, Jialing Chen, Xinke Yu, Zhili Wan, Xiaoquan Yang (2023). All-Natural, Plant-Based Nanofibrils from Citrus Fiber and Glycyrrhizic Acid for Stabilization of Edible Emulsion Gels. ACS Sustainable Chemistry & Engineering.DOI
89. Kaining Han, Guangxin Feng, Tanghao Li, Zhili Wan, Wenjing Zhao, Xiaoquan Yang (2023). Extension Region Domain of Soybean 7S Globulin Contributes to Serum Triglyceride‐Lowering Effect via Modulation of Bile Acids Homeostasis. Molecular Nutrition & Food Research.DOI
90. Yanlei Li, Cheng Qian, Jian Guo, Jinmei Wang, Xiaoquan Yang (2023). Structuring meat analogs by citrus fiber with reduced salt intake. Journal of Food Science.DOI
91. Xiaowei Chen, Xiaoquan Yang (2023). Nutritional and Functional Properties of Fat Mimetics.DOI
92. Qing Li, Shiqi Zhang, Ruijie Du, Yunyi Yang, Yang Liu, Zhili Wan, Xiaoquan Yang (2023). Injectable Self-Healing Adhesive Natural Glycyrrhizic Acid Bioactive Hydrogel for Bacteria-Infected Wound Healing. ACS Applied Materials & Interfaces.DOI
93. Yongkang Xi, Shuxin Wang, Бо Лю, Shuheng Wei, Lukas Zeininger, Shou‐Wei Yin, To Ngai, Xiaoquan Yang (2023). Multifunctional integrated compartment systems for incompatible Pickering interfacial catalysis cascade reactions based on responsive core–shell nanoparticles. Materials Chemistry Frontiers.DOI
94. Yuqi Mei, Yunyi Yang, Ruohang Gao, Mengyue Xu, Qing Li, Zhili Wan, Xiaoquan Yang (2023). Development of antibacterial nanocomposites by combination of bacterial cellulose/chitin nanofibrils and all-natural bioactive nanoparticles. Current Research in Food Science.DOI
95. Jiafeng Chen, Jian Guo, Xiao‐Quan Yang, Taco Nicolaï (2023). Effect of adding gelatin on the stability of water in water emulsions formed by mixtures of amylopectin and guar gum. Colloids and Surfaces B Biointerfaces.DOI
96. 高若航，李青，万芝力，杨晓泉（2022）. 细菌纤维素-甲壳素-玉米醇溶蛋白颗粒复合膜的制备与表征. 《现代食品科技》.
97. 邓卓瑶，韩凯宁，杨晓泉（2022）. 绿豆蛋白基乳液的稳定性及胃肠消化行为. 《现代食品科技》.
98. Gao-Shang Wang, Hong-Yu Chen, Li-Juan Wang, Yuan Zou, Zhi-Li Wan, Xiao-Quan Yang (2022). Formation of protein oleogels via capillary attraction of engineered protein particles. Food Hydrocolloids.DOI
99. Fu-Zhen Zhou, Xinyue Yu, Dong-hui Luo, Xiao-Quan Yang, Shou-Wei Yin (2022). Pickering water in oil emulsions prepared from biocompatible gliadin/ethyl cellulose complex particles. Food Hydrocolloids.DOI
100. Gao-Shang Wang, Hong-Yu Chen, Guangxin Feng, Yang Yuan, Zhi-Li Wan, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang (2022). Polyphenol-Enriched Protein Oleogels as Potential Delivery Systems of Omega-3 Fatty Acids. Journal of Agricultural and Food Chemistry.DOI
101. Yanlei Li, Zhi-Ming Gao, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang (2022). Modulating aroma release of flavour oil emulsion based on mucoadhesive property of tannic acid. Food Chemistry.DOI
102. Wen-Xin Jiang, Jun-Ru Qi, Jin-Song Liao, Xiao-Quan Yang (2022). Pectin gels based on H+/(NH4)2SO4 and its potential in sustained release of NH4. International Journal of Biological Macromolecules.DOI
103. Jing He, Jing-Nan Zhu, Shou-Wei Yin, Xiao-Quan Yang (2022). Bioaccessibility and intracellular antioxidant activity of phloretin embodied by gliadin/sodium carboxymethyl cellulose nanoparticles.DOI
104. Xingwei Yu, Fu-Zhen Zhou, Yong-Kang Xi, Xiaonan Huang, Shou-Wei Yin, Xiao-Quan Yang (2022). Ethyl Cellulose-Chitosan Complex Particles Stabilized W/O Pickering Emulsion as a Recyclable Bio-catalytic Microreactor. Colloids and Surfaces A: Physicochemical and Engineering Aspects.DOI
105. Yating Song, Jun‐Ru Qi, Xiaoquan Yang, Jin‐song Liao, Ziwei Liu, Cheng‐wei Ruan (2022). Hydrophobic surface modification of citrus fiber using octenyl succinic anhydride (OSA): Preparation, characterization and emulsifying properties. Food Hydrocolloids.DOI
106. Guangxin Feng, Kaining Han, Qian Yang, Weiting Feng, Jian Guo, Jinmei Wang, Xiao‐Quan Yang (2022). Interaction of Pyrogallol-Containing Polyphenols with Mucin Reinforces Intestinal Mucus Barrier Properties. Journal of Agricultural and Food Chemistry.DOI
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277. Xiao-Wei Chen, Jin-Mei Wang, Xiao-Quan Yang, Jun-Ru Qi, Jun-Jie Hou（2016）. 大豆蛋白質及びルチンの亜臨界水誘起錯体生成:改良された界面特性と乳濁液安定性【Powered by NICT】.
278. Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang（2016）. 大豆蛋白質/サトウダイコンペクチン混合エマルションゲルにおける芳香放出に及ぼす界面組成と脆さの影響【Powered by NICT】.
279. Juan Yang, Na-Na Wu, Jie-Min Peng, Xiao-Quan Yang, Jian Guo, Shou-Wei Yin, Jin-Mei Wang (2016). Prevention of retinoic acid-induced osteoporosis in mice by isoflavone-enriched soy protein. The Journal of the Science of Food and Agriculture.DOI
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282. Bin Zhang, De-Bao Yuan, Xiu-Ting He, Xiao-Quan Yang, Zhi Gao, Jin-Mei Wang, jian-Guo (2016). Physiochemical and Conformational Properties of Soluble aggregates from Soy Protein Isolates mediated by Hydrothermal cooking: A comparative study with moisture heat treatment.DOI
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284. Xiao Liu, Xiao-Wei Chen, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang（2016）. 液体油を構造化するための簡単な戦略としてのコムギグルテンに基づくパーコレーションエマルションゲル【Powered by NICT】.
285. Xiao-Wei Chen, Jian Guo, Jin-Mei Wang, Shou-Wei Yin, Xiao-Quan Yang (2016). Controlled volatile release of structured emulsions based on phytosterols crystallization.DOI
286. Jun-Jie Hou, Xiao-Quan Yang, Shi-Rao Fu, Meng-Ping Wang, Fan Xiao (2016). Preparation of double-network tofu with mechanical and sensory toughness.DOI
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288. Chun Liu, Xiaosheng Lin, Zhi-Li Wan, Yuan Zou, Fen-Fen Cheng, Xiao-Quan Yang (2016). The physicochemical properties, in vitro binding capacities and in vivo hypocholesterolemic activity of soluble dietary fiber extracted from soy hulls. Food & Function.DOI
289. Yuan Zou, Yan-Qiong Chen, Meng-Ping Wang, Jin-Mei Wang, Xiao-Quan Yang（2016）. pH2.0とナノフィブリルのpH安定性での大豆β‐コングリシニンのナノフィブリル集合に及ぼすデキストラングリケーションの影響【Powered by NICT】.
290. Jian Guo, Qian Zhou, Yong-Chuang Liu, Xiao-Quan Yang, Jin-Mei Wang, Shou-Wei Yin, Jun-Ru Qi (2016). Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties.DOI
291. Yuan Zou, Zhi-Li Wan, Jian Guo, Jin-Mei Wang, Shou-Wei Yin, Xiao-Quan Yang (2016). Modulation of the surface properties of protein particles by a surfactant for stabilizing foams.DOI
292. Xiao Liu, Xiao-Wei Chen, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang (2016). Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil.DOI
293. Xiao-Wei Chen, Ya-Jun Chen, Jin-Mei Wang, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang (2016). Phytosterol structured algae oil nanoemulsions and powders: improving antioxidant and flavor properties. Food & Function.DOI
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309. Jian Guo, Lei Hu, Xiao-Quan Yang, Shu-Juan Yu, Yong-Chuang Liu, Yu-Cong Jin (2015). Influence of Soy Protein Isolate Prepared by Phosphate-Assisted Hydrothermal Cooking on the Gelation of Myofibrillar Protein.DOI
310. Yong-Hui Wang, Jin-Mei Wang, Xiao-Quan Yang, Jian Guo, Yuan Lin (2015). Amphiphilic zein hydrolysate as a novel nano-delivery vehicle for curcumin. Food & Function.DOI
311. Juan Yang, Zhi-Ning Bao, Na-Na Wu, Xiao-Quan Yang, Wei-Tie Lin, Z. Chen, Jin-Mei Wang, Jian Guo (2015). Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment.DOI
312. Zhi-Li Wan, Jian Guo, Xiao-Quan Yang (2015). Plant protein-based delivery systems for bioactive ingredients in foods. Food & Function.DOI
313. Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiu-Ting He, Yang Yuan, Shou-Wei Yin, Xiao-Quan Yang (2015). Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure.DOI
314. 杨娟，王成根，彭捷，杨晓泉（2014）. 富含大豆异黄酮的大豆蛋白功能特性研究. 《现代食品科技》.
315. 朱建华，杨晓泉，齐军茹，杨晓敏（2014）. 基于色差变化研究大豆蛋白/葡聚糖溶液共混体系溶胶-凝胶转变特性. 《现代食品科技》.
316. 王丽娟，胡二坤，尹寿伟，杨晓泉（2014）. 水溶性的抗菌小麦醇溶蛋白纳米粒子构建及性能研究. 《现代食品科技》.
317. 邹文中，温其标，杨晓泉，温静娴，潘志民，张小芳，邹艾一（2014）. 大豆蛋白/谷朊粉复合材料的结构和性能. 《现代食品科技》.
318. 王丽娟，胡二坤，黎亢抗，尹寿伟，杨晓泉（2014）. 水溶性小麦醇溶蛋白纳米粒子的制备及表征. 《食品与发酵工业》.
319. 朱建华，赖富饶，杨晓泉，齐军茹，秦美欣（2014）. 大豆分离蛋白/葡聚糖溶液共混体系溶胶-凝胶转变数学模型选择. 《现代食品科技》.
320. 杨晓泉，王丽英，万芝力，王金梅，袁杨（2014）. 甜菊甙-白藜芦醇复合体系的制备及抗氧化活性研究. 《现代食品科技》.
321. 朱建华，杨晓泉，齐军茹，赖富饶，单斌，邹秀容（2014）. SPI-g-DEXT对SPI/DEXT共混溶液相行为及微结构的影响. 《食品科学》.
322. 翁静宜，齐军茹，张曦，康燕辉，冯纪璐，杨晓泉，朱建华（2014）. 多糖的共价键合对7S球蛋白凝胶性能的影响. 《化工学报》.
323. Zhi-Li Wan, Li-Ying Wang, Jin-Mei Wang, Yang Yuan, Xiao-Quan Yang (2014). Synergistic foaming and surface properties of a weakly interacting mixture of soy glycinin and biosurfactant stevioside. Journal of Agricultural and Food Chemistry.DOI
324. Na-Na Wu, Jin-Bo Zhang, B. Tan, Xiu-Ting He, Juan Yang, Jian Guo, Xiao-Quan Yang (2014). Characterization and interfacial behavior of nanoparticles prepared from amphiphilic hydrolysates of β-conglycinin-dextran conjugates. Journal of Agricultural and Food Chemistry.DOI
325. Zhi-Li Wan, Jin-Mei Wang, Li-Ying Wang, Yang Yuan, Xiao-Quan Yang (2014). Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions. Food Chemistry.DOI
326. Zhi Gao, Xiao-Quan Yang, Na-Na Wu, Li-Juan Wang, Jin-Mei Wang, Jian Guo, Shou-Wei Yin (2014). Protein-based pickering emulsion and oil gel prepared by complexes of zein colloidal particles and stearate. Journal of Agricultural and Food Chemistry.DOI
327. Yang Yuan, Ying-En Sun, Zhi-Li Wan, Xiao-Quan Yang, Jun-Feng Wu, Shou-Wei Yin, Jin-Mei Wang, Jian Guo (2014). Chitin microfibers reinforce soy protein gels cross-linked by transglutaminase. Journal of Agricultural and Food Chemistry.DOI
328. Juan Yang, Cheng-Gen Wang, Jie-Min Peng, Xiao-Quan Yang (2014). Functional Properties of Soy Protein Enriched with Soybean Isoflavones.
329. Xiao-Quan Yang (2014). Preparation and Antioxidant Activity of Stevioside-resveratrol Complex.
330. Zhi Gao, Lennie Zhu, Xiao-Quan Yang, Xiu-Ting He, Jin-Mei Wang, Jian Guo, Jun-Ru Qi, Li-Juan Wang, Shou-Wei Yin (2014). Soy lipophilic protein nanoparticles as a novel delivery vehicle for conjugated linoleic acid. Food & Function.DOI
331. Xiu-Ting He, Xiao-Quan Yang, Jin-Bo Zhang (2014). Effects of pepsin hydrolysis on the soy β‐conglycinin aggregates formed by heat treatment at different pH.DOI
332. Jin-Bo Zhang, Na-Na Wu, T.-Q. Lan, Xiao-Quan Yang (2014). Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high‐temperature, short‐time dry‐heating Maillard reaction.DOI
333. Kang-Kang Li, Xi Zhang, Qingyun Huang, Shou-Wei Yin, Xiao-Quan Yang, Qi-Biao Wen, Chuan-He Tang, Fu-Rao Lai (2014). Continuous preparation of zein colloidal particles by Flash NanoPrecipitation (FNP).DOI
334. Jian Guo, Yong-Chuang Liu, Xiao-Quan Yang, Yu-Cong Jin, Shu-Juan Yu, Jin-Mei Wang, Jun-Jie Hou, Shou-Wei Yin (2014). Fabrication of edible gellan gum/soy protein ionic-covalent entanglement gels with diverse mechanical and oral processing properties.DOI
335. Jinghong Fan, Wen-Shi Ma, Guo-Qin Liu, Shou-Wei Yin, Chuan-He Tang, Xiao-Quan Yang (2014). Preparation and characterization of kidney bean protein isolate (KPI)–chitosan (CH) composite films prepared by ultrasonic pretreatment.DOI
336. Yang Yuan, Zhi-Li Wan, Xiao-Quan Yang, Shou-Wei Yin (2014). Associative interactions between chitosan and soy protein fractions: Effects of pH, mixing ratio, heat treatment and ionic strength.DOI
337. Zhi-Li Wan, Li-Ying Wang, Jin-Mei Wang, Qian Zhou, Yang Yuan, Xiao-Quan Yang (2014). Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability.DOI
338. Juan Yang, Jian Guo, Xiao-Quan Yang, Na-Na Wu, Jin-Bo Zhang, Jun-Jie Hou, Yuan-Yuan Zhang, Wu-Kai Xiao (2014). A novel soy protein isolate prepared from soy protein concentrate using jet-cooking combined with enzyme-assisted ultra-filtration.DOI
339. Ye-Chong Yin, Shou-Wei Yin, Xiao-Quan Yang, Chuan-He Tang, Shao-Hong Wen, Zhuo Chen, Bangyan Xiao, Lei-Yan Wu (2014). Surface modification of sodium caseinate films by zein coatings.DOI
340. Jin-Bo Zhang, Na-Na Wu, Xiao-Quan Yang, Xiu-Ting He, Jian Guo, Jian-Hua Zhu (2014). Improvement of microbial transglutaminase-induced gelation of β-conglycinin by conjugation with dextran.DOI
341. Xiao-Min Ren, Jin-Bo Zhang, Xiao-Quan Yang, Yao-Ming Zhou (2014). Preparation and properties of nanoparticles of zein peptide-maltodextrin conjugates co-assembled with α-tocopherol.
342. Na-Na Wu, Er-Li Zheng, B. Tan, Zi Teng, Xiao-Quan Yang, Zhi Gao (2014). Physicochemical Properties Improvement of Soy Protein Using Divalent Ions During a Two-Step Fractionation Process.DOI
343. 任晓鸣，张晋博，杨晓泉，周耀民（2014）. 玉米肽-麦芽糊精糖基化产物与α-生育酚共组装纳米粒子的制备及其性质. 《化工学报》.
344. 卢薇，王金梅，杨晓泉（2013）. 烹制工艺对米饭品质及体外消化特性的影响. 《现代食品科技》.
345. 朱建华，杨晓泉，齐军茹，赖富饶，单斌，邹秀容（2013）. 超声对大豆11S蛋白-葡聚糖共混溶液冷致凝胶流变性质的影响. 《现代食品科技》.
346. 杨晓泉，严江殷，侯俊杰（2013）. 酶法疏水修饰大豆球蛋白对其色素结合能力的影响. 《现代食品科技》.
347. 金郁葱，杨晓泉，郭健（2013）. 大豆蛋白多孔水凝胶机械性能的研究. 《现代食品科技》.
348. 胡磊，杨晓泉，尹寿伟，郭健，王金梅（2013）. 水热磷酸化改性大豆浓缩蛋白乳化性质的研究. 《现代食品科技》.
349. Xiu-Ying Zhuo, Jun-Ru Qi, Shou-Wei Yin, Xiao-Quan Yang, Jian-Hua Zhu, Li-Xin Huang (2013). Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions. The Journal of the Science of Food and Agriculture.DOI
350. Zhi Gao, Jin-Mei Wang, Na-Na Wu, Zhi-Li Wan, Jian Guo, Xiao-Quan Yang, Shou-Wei Yin (2013). Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles. Journal of Agricultural and Food Chemistry.DOI
351. Zhi-Li Wan, Jin-Mei Wang, Li-Ying Wang, Xiao-Quan Yang, Yang Yuan (2013). Enhanced physical and oxidative stabilities of soy protein-based emulsions by incorporation of a water-soluble stevioside-resveratrol complex. Journal of Agricultural and Food Chemistry.DOI
352. Li-Juan Wang, Ye-Chong Yin, Shou-Wei Yin, Xiao-Quan Yang, Wei-Jian Shi, Chuan-He Tang, Jin-Mei Wang (2013). Development of novel zein-sodium caseinate nanoparticle (ZP)-stabilized emulsion films for improved water barrier properties via emulsion/solvent evaporation. Journal of Agricultural and Food Chemistry.DOI
353. Xiao-Quan Yang (2013). Effect of Enzymatic Modification on Binding Capacity between Pigment and Glycinin.
354. Wen-Shi Ma, Chuan-He Tang, Shou-Wei Yin, Xiao-Quan Yang, Jun-Ru Qi (2013). Genipin-crosslinked gelatin films as controlled releasing carriers of lysozyme.DOI
355. Yang Yuan, Zhi-Li Wan, Shou-Wei Yin, Xiao-Quan Yang (2013). Stability and antimicrobial property of soy protein/chitosan mixed emulsion at acidic condition. Food & Function.DOI
356. Kang-Kang Li, Shou-Wei Yin, Ye-Chong Yin, Chuan-He Tang, Xiao-Quan Yang, Shao-Hong Wen (2013). Preparation of water-soluble antimicrobial zein nanoparticles by a modified antisolvent approach and their characterization.DOI
357. Jin-Bo Zhang, Li-Juan Wang, Xiao-Quan Yang, Shou-Wei Yin, Jin-Mei Wang (2013). Study on nanoparticles synthesized from β -conglycinin-dextran conjugate products and conjugate products hydrolysates.
358. Xiaoquan Yang (2013). Study on the effect of poly(ethylene oxide)on the electrospinning of soy protein isolate. Science and Technology of Food Industry.
359. Jian Guo, Yu-Cong Jin, Xiao-Quan Yang, Shu-Juan Yu, Shou-Wei Yin, Jun-Ru Qi (2013). Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linking.DOI
360. Wen-Shi Ma, Chuan-He Tang, Xiao-Quan Yang, Shou-Wei Yin (2013). Fabrication and characterization of kidney bean (Phaseolus vulgaris L.) protein isolate–chitosan composite films at acidic pH.DOI
361. Yang Yuan, Zhi-Li Wan, Shou-Wei Yin, Xiao-Quan Yang, Jun-Ru Qi, Guo-Qin Liu, Ye-Hui Zhang (2013). Characterization of complexes of soy protein and chitosan heated at low pH.DOI
362. Yang Yuan, Zhi-Li Wan, Shou-Wei Yin, Zi Teng, Xiao-Quan Yang, Jun-Ru Qi, Xiao-Ying Wang (2013). Formation and dynamic interfacial adsorption of glycinin/chitosan soluble complex at acidic pH: Relationship to mixed emulsion stability.DOI
363. 朱建华，杨晓泉（2012）. 葡聚糖-大豆分离蛋白共混凝胶流变性质及微结构研究. 《中国食品学报》.
364. 杨晓泉，尹寿伟，王金梅，郭键，吴娜娜（2012）. 蛋白质微胶的制备、形成机制及应用. 《中国食品学报》.
365. 郭睿，杨晓泉，杨熙（2012）. 大豆蛋白果汁的研制. 《食品工业》.
366. 张曦，齐军茹，杨晓泉（2012）. 大分子拥挤环境下大豆7S球蛋白糖基化研究. 《食品工业科技》.
367. 金郁葱，杨晓泉，郭睿（2012）. 高大豆蛋白营养棒原料的选择及其对质构的影响. 《食品工业科技》.
368. 何秀婷，杨晓泉，张晋博（2012）. 大豆球蛋白自组装聚集及凝胶特性. 《食品与发酵工业》.
369. 范静美，魏子淏，徐航，尹寿伟，唐传核，杨晓泉，刘国琴（2012）. 琥珀酰化处理对芸豆蛋白乳化性和体外消化性的影响. 《现代食品科技》.
370. 卢薇，夏宁，王金梅，杨晓泉（2012）. 大米谷蛋白对大米淀粉理化特性的影响. 《现代食品科技》.
371. 袁德保，李芬芳，杨晓泉，高志明（2012）. 大豆蛋白的热处理改性及热聚集行为研究进展. 《现代食品科技》.
372. 朱建华，杨晓泉（2012）. 大豆11S蛋白-刺槐豆胶冷致共混凝胶控释核黄素性能的研究. 《现代食品科技》.
373. 黎亢抗，马雯，尹寿伟，唐传核，杨晓泉，齐军茹（2012）. 高静压处理对芸豆分离蛋白的聚集行为研究. 《现代食品科技》.
374. Wen-Shi Ma, Chuan-He Tang, Shou-Wei Yin, Xiao-Quan Yang, Jun-Ru Qi, N. Xia (2012). Effect of homogenization conditions on properties of gelatin–olive oil composite films.DOI
375. Wen Ma, Yin Shou-wei, Tang Chuan-he, Xiao‐Quan Yang (2012). Study on effect of acylation on thermal properties of kidney bean(Phaseolus vulgaris L.)protein isolate. Science and Technology of Food Industry.
376. Er-Li Zheng, Xiao-Quan Yang, Na-Na Wu (2012). Effect of different divalent cations(Ca~(2+),Mg~(2+),Zn~(2+)) on fractionation of soy protein.
377. N. Xia, Jin-Mei Wang, Xiao-Quan Yang, Shou-Wei Yin, Jun-Ru Qi, Lei Hu, Xiaolin Zhou (2012). Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment.DOI
378. Wei-Fei Wang, Tie Li, Zhengxiang Ning, Yong-Hua Wang, Bo Yang, Yong-Jun Ma, Xiao-Quan Yang (2012). A process for the synthesis of PUFA-enriched triglycerides from high-acid crude fish oil.DOI
379. Xiao-Quan Yang (2012). Preparation and characterization of broken rice starch by high pressure homogenization.
380. Jian Guo, Xiao-Quan Yang, Xiu-Ting He, Na-Na Wu, Jin-Mei Wang, W. Gu, Yuan-Yuan Zhang (2012). Limited aggregation behavior of β-conglycinin and its terminating effect on glycinin aggregation during heating at pH 7.0. Journal of Agricultural and Food Chemistry.DOI
381. Jin-Mei Wang, N. Xia, Xiao-Quan Yang, Shou-Wei Yin, Jun-Ru Qi, Xiu-Ting He, De-Bao Yuan, Li-Juan Wang (2012). Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface: relationship to structural properties. Journal of Agricultural and Food Chemistry.DOI
382. Na-Na Wu, Xu-Lin Huang, Xiao-Quan Yang, Jian Guo, Shou-Wei Yin, Xiu-Ting He, Li-Juan Wang, Jian-Hua Zhu, Jun-Ru Qi, Er-Li Zheng (2012). In vitro assessment of the bioaccessibility of fatty acids and tocopherol from soybean oil body emulsions stabilized with ι-carrageenan. Journal of Agricultural and Food Chemistry.DOI
383. Kang-Kang Li, Shou-Wei Yin, Xiao-Quan Yang, Chuan-He Tang, Zi-Hao Wei (2012). Fabrication and characterization of novel antimicrobial films derived from thymol-loaded zein-sodium caseinate (SC) nanoparticles. Journal of Agricultural and Food Chemistry.DOI
384. Jin-Bo Zhang, Na-Na Wu, Xiao-Quan Yang, Xiu-Ting He, Li-Juan Wang (2012). Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis.DOI
385. Jian Guo, Xiao-Quan Yang, W. Gu, De-Bao Yuan, Jin-Mei Wang, Na-Na Wu (2012). Inhibition of glycinin thermal aggregation by an artificial chaperone sodium dodecyl sulphate.DOI
386. Xi Zhang, Jun-Ru Qi, Kang-Kang Li, Shou-Wei Yin, Jin-Mei Wang, Jian-Hua Zhu, Xiao-Quan Yang (2012). Characterization of soy β-conglycinin–dextran conjugate prepared by Maillard reaction in crowded liquid system.DOI
387. Xiaoquan Yang (2012). Study on the effect of chitosan on the aggregation of glycinin. Science and Technology of Food Industry.
388. N. Xia, Jin-Mei Wang, Qian Gong, Xiao-Quan Yang, Shou-Wei Yin, Jun-Ru Qi (2012). Characterization and In Vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: Comparison to alkaline extraction.DOI
389. Na-Na Wu, Xu-Lin Huang, Xiao-Quan Yang, Jian Guo, Er-Li Zheng, Shou-Wei Yin, Jian-Hua Zhu, Jun-Ru Qi, Xiu-Ting He, Jin-Bo Zhang (2012). Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling.DOI
390. Wen-Shi Ma, Chuan-He Tang, Shou-Wei Yin, Xiao-Quan Yang, Qin Wang, Fu Liu, Zi-Hao Wei (2012). Characterization of gelatin-based edible films incorporated with olive oil.DOI
391. Xiao-Quan Yang (2012). Study on Control Release Property of Riboflavin with Cold-set Soybean 11S Protein-Locust Bean Gum Blend Gel Matrix.
392. Jian Guo, Ye-Hui Zhang, Xiao-Quan Yang (2012). A novel enzyme cross-linked gelation method for preparing food globular protein-based transparent hydrogel.DOI
393. Er-Li Zheng, Xiao-Quan Yang, Na-Na Wu（2012）. 不同的二价阳离子（Ca~（2＋）、Mg~（2＋）、Zn~（2＋））对大豆蛋白分级效果的影响.
394. 黄科礼，尹寿伟，杨晓泉（2011）. 微射流处理对红豆分离蛋白结构及功能特性的影响. 《现代食品科技》.
395. 顾炜，刘远洋，杨晓泉，郭健（2011）. 喷射蒸煮辅助提取对花生分离蛋白结构和功能的影响. 《食品与发酵工业》.
396. 张曦，齐军茹，杨晓泉，张烨，朱建华（2011）. 大豆蛋白凝胶制备及其性质研究. 《食品与发酵工业》.
397. 龚倩，杨晓泉，夏宁，万娟，陈嘉东（2011）. 微射流均质结合非淀粉酶处理法对大米蛋白-淀粉复合体分离效果的研究. 《食品工业科技》.
398. 郭睿，杨晓泉，金郁葱，黄晓珊（2011）. 大豆蛋白肽对高蛋白焙烤食品质构的影响. 《食品工业科技》.
399. 卓秀英，齐军茹，杨晓泉（2011）. 大分子拥挤体系中SPI-葡聚糖共价复合物制备. 《中国食品添加剂》.
400. Lei-Yan Wu, Qi-Biao Wen, Xiao-Quan Yang, Mingzhe Xu, Shou-Wei Yin (2011). Wettability, surface microstructure and mechanical properties of films based on phosphorus oxychloride-treated zein. The Journal of the Science of Food and Agriculture.DOI
401. Xiaoquan Yang (2011). Effect of soybean polysaccharides on gelatinization and gel properties of rice starch. China Brewing.
402. Jian-Hua Zhu, Xiao-Quan Yang, Jun-Ru Qi (2011). Effect of Sulfate- and Carbonyl- Polysaccharides on Quality Characteristics of Tofu.DOI
403. Chuan-He Tang, Ming-Li Xiao, Zhong-Hua Chen, Xiao-Quan Yang (2011). Properties of transglutaminase-treated red bean protein films.DOI
404. Na-Na Wu, Xiao-Quan Yang, Zi Teng, Shou-Wei Yin, Jian-Hua Zhu, Jun-Ru Qi (2011). Stabilization of soybean oil body emulsions using κ, ι, λ-carrageenan at different pH values.DOI
405. Chong Liu, Zi Teng, Qi-Yu Lu, Ren-Yong Zhao, Xiao-Quan Yang, Chuan-He Tang, Jianping Liao (2011). Aggregation kinetics and ζ-potential of soy protein during fractionation.DOI
406. Chong Liu, Xiao-Quan Yang, I. Ahmad, Chuan-He Tang, Lin Li, Jian-Hua Zhu, Jun-Ru Qi (2011). Rheological Properties of Soybean β-Conglycinin in Aqueous Dispersions: Effects of Concentration, Ionic Strength and Thermal Treatment.DOI
407. Jing Fu, Li Li, Xiao-Quan Yang (2011). Specificity of Carboxypeptidases from Actinomucor elegans and Their Debittering Effect on Soybean Protein Hydrolysates. Applied Biochemistry and Biotechnology.DOI
408. Chong Liu, Xiao-Quan Yang, Min-Gang Lin, Ren-Yong Zhao, Chuan-He Tang, Lin Luo, Li Liu (2011). Complex coacervation of chitosan and soy globulins in aqueous solution: a electrophoretic mobility and light scattering study.DOI
409. Shou-Wei Yin, Kefan Huang, Chuan-He Tang, Xiao-Quan Yang, Qi-Biao Wen, Jun-Ru Qi (2011). Surface charge and conformational properties of phaseolin, the major globulin in red kidney bean (Phaseolus vulgaris L): effect of pH.DOI
410. Wei-Fei Wang, Tie Li, Zhengxiang Ning, Yong-Hua Wang, Bo Yang, Xiao-Quan Yang (2011). Production of extremely pure diacylglycerol from soybean oil by lipase-catalyzed glycerolysis. Enzyme and Microbial Technology.DOI
411. Shou-Wei Yin, Chuan-He Tang, Qi-Biao Wen, Xiao-Quan Yang (2011). Conformational and thermal properties of phaseolin, the major storage protein of red kidney bean (Phaseolus vulgaris L.). The Journal of the Science of Food and Agriculture.DOI
412. Xiaoquan Yang (2011). Improvement of emulsifying property of soybean protein by hydrothermal treatment. China Brewing.
413. Xiaoquan Yang (2011). Effect of anionic polysaccharides on properties of soy protein. Science and Technology of Food Industry.
414. Xiao‐Quan Yang (2011). Functional Properties of Bovine Serum Albumin-Dextran Conjugate Formed via Maillard Reaction. Food Science.
415. 杨晓泉，周小玲，王晓园，尹寿伟（2011）. 大豆蛋白/κ-卡拉胶冷致凝胶的制备及控释特性. 《华南理工大学学报(自然科学版)》.
416. Xiaoquan Yang (2011). Effect of Micro-fluidization Treatment on Conformational and Functional Properties of Red Bean (Phaseolus angularis) Protein Isolates. Xiandai shipin keji.
417. Wei-Wei Sun, Shu-Juan Yu, Xin-An Zeng, Xiao-Quan Yang, Xiaohui Jia (2011). Properties of whey protein isolate–dextran conjugate prepared using pulsed electric field.DOI
418. Zheng Zhixiong, Xiaoquan Yang (2011). Effects of polyols on properties of spray - dried soy protein. Zhongguo youzhi.
419. Xinhong Dong, Mou-Ming Zhao, Bao Yang, Xiao-Quan Yang, John Shi, Yueming Jiang (2011). EFFECT OF HIGH‐PRESSURE HOMOGENIZATION ON THE FUNCTIONAL PROPERTY OF PEANUT PROTEIN.DOI
420. Na-Na Wu, Li-Juan Wang, Xiao-Quan Yang, Shou-Wei Yin, Zi Teng, Er-Li Zheng (2011). Comparison of Flavor Volatiles and Some Functional Properties of Different Soy Protein Products.DOI
421. Xiao‐Quan Yang (2011). Effect of high hydrostatic pressure on ethanol-denatured soybean 11S globulin. Zhongguo youzhi.
422. Jian-Hua Zhu, Xiao-Quan Yang, I. Ahmad, Rui-Min Zhong, Jun-Ru Qi, Dingwei Zhu (2011). Effect of transglutaminase on the functional properties of GDL (glucono-delta-lactone) cold-set soybean glycinin gel.DOI
423. Chuan-He Tang, Ming-Li Xiao, Zhong-Hua Chen, Xiao-Quan Yang (2011). Influence of succinylation on the properties of cast films from red bean protein isolate at various plasticizer levels.DOI
424. Wei-Wei Sun, Shu-Juan Yu, Xiao-Quan Yang, Jin-Mei Wang, Jian Guo, Rui Guo (2011). [Fluorescence spectra analysis of whey protein isolate-dextran conjugate]. Guang pu xue yu guang pu fen xi = Guang pu.
425. Wei-Wei Sun, Shu-Juan Yu, Xiao-Quan Yang, Jin-Mei Wang, Jin-Bo Zhang, Ye-Hui Zhang, Er-Li Zheng (2011). Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel.DOI
426. Jin-Mei Wang, Xiao-Quan Yang, Shou-Wei Yin, De-Bao Yuan, N. Xia, Jun-Ru Qi (2011). Growth kinetics of amyloid-like fibrils derived from individual subunits of soy β-conglycinin. Journal of Agricultural and Food Chemistry.DOI
427. Shou-Wei Yin, Chuan-He Tang, Xiao-Quan Yang, Qi-Biao Wen (2011). Conformational study of red kidney bean (Phaseolus vulgaris L.) protein isolate (KPI) by tryptophan fluorescence and differential scanning calorimetry. Journal of Agricultural and Food Chemistry.DOI
428. Jin-Mei Wang, Xiao-Quan Yang, Shou-Wei Yin, Ye-Hui Zhang, Chuan-He Tang, Bian-Sheng Li, De-Bao Yuan, Jian Guo (2011). Structural rearrangement of ethanol-denatured soy proteins by high hydrostatic pressure treatment. Journal of Agricultural and Food Chemistry.DOI
429. Shou-Wei Yin, Ji-Cheng Chen, Shangde Sun, Chuan-He Tang, Xiao-Quan Yang, Qi-Biao Wen, Jun-Ru Qi (2011). Physicochemical and structural characterisation of protein isolate, globulin and albumin from soapnut seeds (Sapindus mukorossi Gaertn.). Food Chemistry.DOI
430. 邹文中，温其标，杨晓泉，陈中（2010）. 增塑和变性大豆蛋白塑料抗水性. 《粮食与油脂》.
431. 邹文中，温其标，杨晓泉，陈中（2010）. 增塑和变性大豆蛋白塑料力学性能研究. 《粮食与油脂》.
432. 齐军茹，杨晓泉，廖劲松，司华静（2010）. 可溶性大豆多糖的提取对功能性的影响研究. 《中国食品添加剂》.
433. 许彩虹，于淑娟，杨晓泉（2010）. 糖基化对大豆7S球蛋白凝胶流变性质的影响(Ⅱ). 《现代食品科技》.
434. 许彩虹，于淑娟，杨晓泉（2010）. 糖基化对β-伴大豆球蛋白热聚集行为的影响研究(Ⅰ). 《现代食品科技》.
435. 姚玉静，杨晓泉，齐军茹，邱礼平（2010）. 相同条件下不同酸酐/蛋白酰化程度与谱学行为的研究. 《食品工业科技》.
436. 闵维，杨晓泉（2010）. 不同分子量葡聚糖对大豆分离蛋白冷致混合凝胶的流变性质和质构性质的影响. 《食品工业科技》.
437. Xiaoquan Yang (2010). Comparison of sensory character on soy protein prepared from different methods. Zhongguo youzhi.
438. Cai-Hong Xu, Xiao-Quan Yang, Shu-Juan Yu (2010). Effect of glycosylation on the thermal aggregation of β-conglycinin.
439. Xiaoyuan Wang, Xiaoquan Yang (2010). Transglutaminase cross-linking treatments of composite protein cold-set hydrogels as controlled delivery devices for theophylline. Science and Technology of Food Industry.
440. Shou-Wei Yin, Chuan-He Tang, Qi-Biao Wen, Xiao-Quan Yang (2010). Functional and conformational properties of phaseolin (Phaseolus vulgris L.) and kidney bean protein isolate: a comparative study. The Journal of the Science of Food and Agriculture.DOI
441. Xiaoquan Yang (2010). Comparative study on two kinds of fractionation methods of soy proteins. Science and Technology of Food Industry.
442. Xiaoquan Yang (2010). Effect of Trypsin Hydrolysis on Functional Properties of Buckwheat Protein Isolate. Food Science.
443. Ye-Hui Zhang, Chuan-He Tang, Qi-Biao Wen, Xiao-Quan Yang, Lin Li, Wenwen Deng (2010). Thermal aggregation and gelation of kidney bean (Phaseolus vulgaris L.) protein isolate at pH 2.0: Influence of ionic strength.DOI
444. Xiao-Quan Yang, T. Zheng, Jun-Ru Qi, Tingle Ding, Shou-Wei Yin (2010). Method for preparing soybean protein by utilizing high-temperature defatted soybean meals.
445. Cai-Hong Xu, YU Shu-juan, Xiaoquan Yang (2010). Effect of glycosylation on the gel properties of soybean 7S globulin (II). Xiandai shipin keji.
446. Xiao-Quan Yang (2010). Effect of plasticizer on surface and mechanical properties of zein films.
447. De-Bao Yuan, Wei Min, Xiao-Quan Yang, Chuan-He Tang, Kefan Huang, Jian Guo, Jin-Mei Wang, Na-Na Wu, Heng-Guang Zheng, Jun-Ru Qi (2010). An Improved Isolation Method of Soy β-Conglycinin Subunits and Their Characterization.DOI
448. Xiaoquan Yang (2010). Study on functional properties of soybean residue. Science and Technology of Food Industry.
449. Shou-Wei Yin, Chuan-He Tang, Qi-Biao Wen, Xiao-Quan Yang, De-Bao Yuan (2010). The relationships between physicochemical properties and conformational features of succinylated and acetylated kidney bean (Phaseolus vulgaris L.) protein isolates.DOI
450. Cai-Hong Xu, Shu-Juan Yu, Xiao-Quan Yang, Jun-Ru Qi, Hua Lin, Zhen-Gang Zhao (2010). Emulsifying properties and structural characteristics of β-conglycinin and dextran conjugates synthesised in a pressurised liquid system.DOI
451. Xiao‐Quan Yang (2010). Effect of composite toughening agent on rice gel characteristics. Science and Technology of Food Industry.
452. Xiao-Quan Yang (2010). Enzymatic properties of carboxypeptidase from Actinomucor elegans 3.2778.
453. Jun-Ru Qi, Jin-Song Liao, Shou-Wei Yin, Jian-Hua Zhu, Xiao-Quan Yang (2010). Formation of acid-precipitated soy protein–dextran conjugates by Maillard reaction in liquid systems.DOI
454. Cai-Hong Xu, Xiao-Quan Yang, Shu-Juan Yu, Jun-Ru Qi, Rui Guo, Wei-Wei Sun, Yuchen Yao, Mou-Ming Zhao (2010). The effect of glycosylation with dextran chains of differing lengths on the thermal aggregation of β-conglycinin and glycinin.DOI
455. 钟晓敏，付静，蓝嘉，李理，杨晓泉（2009）. Actinomucor elegans、Aspegillus oryzae和Rhizopus oligosporus产蛋白酶条件及蛋白酶性质的比较. 《食品与发酵工业》.DOI
456. 周春霞，洪鹏志，杨晓泉（2009）. 琥珀酰化和棕榈酰化对大豆蛋白界面特性的影响. 《食品与发酵工业》.
457. 郑志雄，杨晓泉（2009）. 大豆球蛋白的组成多肽分离及氨基酸组分分析. 《食品与发酵工业》.
458. 袁杨，杨晓泉，蒋爱民（2009）. 猪肉盐溶性蛋白热诱导凝胶特性的研究. 《现代食品科技》.
459. 郑田要，杨晓泉（2009）. 热压法提取高温大豆粕中的大豆蛋白. 《食品与发酵工业》.
460. 吴磊燕，温其标，杨晓泉，赖富饶，朱建华（2009）. 响应面法优化复合塑化剂玉米醇溶蛋白膜延伸率的研究. 《现代食品科技》.
461. 刘翀，杨晓泉，唐传核，李琳，朱建华，齐军茹（2009）. β-伴大豆球蛋白水分散液的弱凝胶流变学性质. 《现代食品科技》.
462. Chong Liu, Zi Teng, Xiao-Quan Yang, Chuan-He Tang, Yueming Jiang, Jia-ni Qu, Jun-Ru Qi, Jian-Hua Zhu (2009). Characterisation of soybean glycinin and β‐conglycinin fractionated by using MgCl2 instead of CaCl2.DOI
463. Shou-Wei Yin, Chuan-He Tang, Qi-Biao Wen, Xiao-Quan Yang (2009). Effects of acylation on the functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate. Journal of Food Science.DOI
464. Chuan-He Tang, Xiao-Yan Wang, Xiao-Quan Yang, Lin Li (2009). Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties.DOI
465. 吴磊燕，温其标，杨晓泉，齐军茹，Ijaz Ahmad，徐明生，朱建华，胡飞（2009）. POCl3处理对Zein溶液的黏度及Zein膜的表面/机械性质的影响（英文）. 《陕西科技大学学报》.
466. Heng-Guang Zheng, Xiao-Quan Yang, I. Ahmad, Wei Min, Jian-Hua Zhu, De-Bao Yuan (2009). Soybean β-conglycinin constituent subunits: isolation, solubility and amino acid composition.DOI
467. Jun-Ru Qi, Xiao-Quan Yang, Jin-Song Liao (2009). Improvement of functional properties of acid‐precipitated soy protein by the attachment of dextran through Maillard reaction.DOI
468. Chuan-He Tang, Ming-Li Xiao, Zhong-Hua Chen, Xiao-Quan Yang, Shou-Wei Yin (2009). Properties of cast films of vicilin-rich protein isolates from Phaseolus legumes: influence of heat curing.DOI
469. Shou-Wei Yin, Chuan-He Tang, Qi-Biao Wen, Xiao-Quan Yang (2009). Functional and structural properties and in vitro digestibility of acylated hemp (Cannabis sativa L.) protein isolates.DOI
470. Yang Yuan, Xiao-Quan Yang, Ai-Min Jiang (2009). Extraction and heat-induced gel properties of salt-soluble pork protein.
471. Xiansheng Wang, Chuan‐He Tang, Ling Chen, Xiao‐Quan Yang (2009). Characterization and antioxidant properties of hemp protein hydrolysates obtained with Neutrase. University of Zagreb University Computing Centre (SRCE).
472. De-Bao Yuan, Xiao-Quan Yang, Chuan-He Tang, Zhi Zheng, I. Ahmad, Shou-Wei Yin (2009). Physicochemical and functional properties of acidic and basic polypeptides of soy glycinin.DOI
473. Xiaoquan Yang (2009). Study on the thermal denaturation and aggregation of whey soy proteins. Science and Technology of Food Industry.
474. Xiaoquan Yang (2009). Comparison of different physical methods on extracting protein from high temperature soy meal. Zhongguo youzhi.
475. Lei-Yan Wu, Qi-Biao Wen, Xiao-Quan Yang, Fu-Lao Lai, Jian-Hua Zhu (2009). Study on Elongation of Zein Films with Compound Plasticizer by Response Surface Methodology.
476. Chuan-He Tang, Xian-Sheng Wang, Xiao-Quan Yang (2009). Enzymatic hydrolysis of hemp (Cannabis sativa L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates.DOI
477. Zi Teng, Chong Liu, Xiao-Quan Yang, Lin Li, Chuan-He Tang, Yueming Jiang (2009). Fractionation of Soybean Globulins Using Ca2+ and Mg2+: A Comparative Analysis.DOI
478. Chong Liu, Zi Teng, Xiao-Quan Yang, Chuan-He Tang, Lin Li, Jun-Ru Qi, Jian-Hua Zhu（2009）. 使用Mg^2＋取代Ca^2＋对大豆球蛋白及伊伴球蛋白进行分级与表征.
479. Xiaoquan Yang (2009). Preparation and properties of novel pH-sensitive chitosan/gelatin hydrogels. Huagong jinzhan.
480. Xiaoquan Yang (2009). Study on the preparation of lactoferrin nano-emulsions with microfludization. Science and Technology of Food Industry.
481. Chong Liu, Xiao-Quan Yang, Chuan-He Tang, Lin Li, Jian-Hua Zhu, Jun-Ru Qi (2009). Weak Gel-like Rheological Properties of Aqueous Soy β-Conglycinin Dispersions.
482. Jian-Hua Zhu, Xiao-Quan Yang, I. Ahmad, Yueming Jiang, Xiao-Yuan Wang, Lei-Yan Wu (2009). Effect of guar gum on the rheological, thermal and textural properties of soybean β-conglycinin gel.DOI
483. Xiao-Quan Yang, Lan-Lan Liang, Si-Yuan Wang, Jia-Dong Chen, Li-Xin Huang, Jun-Ru Qi (2009). Mixture for improving quality of rice noodles, preparation method and application thereof.
484. 姚玉静，杨晓泉，邱礼平，陈中（2008）. 酰化对大豆分离蛋白乳化性能的影响. 《食品与机械》.
485. Naveed Ahmad, 李理, 杨晓泉, 宁正祥, Wazir Hussain Shah, 王永华, 陈泽华（2008）. 乳酸菌培养物的生长特性及其对豆奶质构和风味的影响(英文). 《现代食品科技》.
486. 郑恒光，杨晓泉，林福珍（2008）. 完全热变性、可溶性大豆蛋白聚集物的溶解性质研究. 《现代食品科技》.
487. 周春霞，洪鹏志，杨晓泉，温其标（2008）. 大豆球蛋白吸附在空气-水和油-水界面上的比较研究. 《现代食品科技》.
488. 王晓园，杨晓泉，朱建华（2008）. 大豆蛋白组分与κ-卡拉胶混合凝胶的流变学研究. 《现代食品科技》.
489. Naveed Ahmad, 陈则华, 李理, 宁正祥, 王永华, 杨晓泉（2008）. 乳酸菌发酵制备大豆奶酪豆坯的工艺研究(英文). 《食品与机械》.
490. 姚玉静，杨晓泉，唐传核，邱礼平（2008）. 酰化对大豆分离蛋白凝胶性质的影响. 《食品与机械》.
491. 杨晓泉，齐军茹，司华静，李小林，孙晓燕（2008）. 大豆多糖的研究进展及在含乳饮料、米面等食品上的应用. 《中国食品添加剂》.
492. 康波，齐军茹，杨晓泉，廖劲松（2008）. 纳米乳液的制备及稳定性研究进展. 《中国食品添加剂》.
493. N. Ahmad, Zeyuan Chen, Li Li, Zhengxiang Ning, Yonghua Wang, Xiao-Quan Yang (2008). Preparation of Pehtze with Suitable Texture and Flavor Aspects for Soy Cheese Production by Using Three Lactobacillus Cultures.
494. Naveed Ahmad, L i Li, Xiao‐Quan Yang, Ning Zheng-xiang, Muhammad Atif Randhawa (2008). Improvements in the Flavour of Soy Cheese. University of Zagreb University Computing Centre (SRCE).
495. Xian-Sheng Wang, Chuan-He Tang, Bian-Sheng Li, Xiao-Quan Yang, Ling Li, Ching Y. Ma (2008). Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates.DOI
496. Heng-Guang Zheng, Xiao-Quan Yang, Chuan-He Tang, Lin Li, I. Ahmad (2008). Preparation of soluble soybean protein aggregates (SSPA) from insoluble soybean protein concentrates (SPC) and its functional properties.DOI
497. Xian-Sheng Wang, Chuan-He Tang, Xiao-Quan Yang, Wenrui Gao (2008). Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins.DOI
498. Jian-Hua Zhu, Xiao-Quan Yang, I. Ahmad, Lin Li, Xiao-Yuan Wang, Chong Liu (2008). Rheological properties of κ-carrageenan and soybean glycinin mixed gels.DOI
499. Jun-Ru Qi, Xiao-Quan Yang, Jin-Song Liao（2008）. 液相体系制备大豆酸沉蛋白-葡聚糖共价复合物及其反应机制（I）共价复合物的制备.
500. Xiaoquan Yang (2008). Progress in the Study on Modification Techniques of Soy Protein. Journal of Guangzhou City Polytechnic.
501. Zhi-Ning Cai, Mou-Ming Zhao, Xiao-Quan Yang (2008). Effect of Polysaccharides on the Functional Properties of Peanut Protein. International Conference on BioMedical Engineering and Informatics.DOI
502. Xiao‐Quan Yang (2008). Effect of ripening temperature on ripening characteristics of soy cheese. China Brewing.
503. Xiao-Quan Yang, Heng-Guang Zheng, Jun-Ru Qi (2008). Preparation of soy protein isolate.
504. Shou-Wei Yin, Chuan-He Tang, Jing-Jie Cao, Er-Cha Hu, Qi-Biao Wen, Xiao-Quan Yang (2008). Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate.DOI
505. Shou-Wei Yin, Chuan-He Tang, Qi-Biao Wen, Xiao-Quan Yang, Lin Li (2008). Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment. Food Chemistry.DOI
506. 周春霞，杨晓泉，温齐标（2007）. 大豆11S球蛋白吸附在空气-水和油-水界面上的膨胀流变学研究. 《中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛》.
507. 米宏伟，郑宗坤，唐传核，杨晓泉（2007）. 加工工艺对荞麦蛋白热性质和体外模拟消化过程的影响. 《食品科学》.
508. 米宏伟，王志忠，唐传核，杨晓泉（2007）. 转谷氨酰胺酶对荞麦蛋白功能特性的影响. 《食品工业科技》.
509. 万娟，陈中，杨晓泉，周伟伟（2007）. 枯草杆菌蛋白酶对大豆胰蛋白酶抑制剂的水解钝化研究. 《食品与发酵工业》.
510. 余保宁，毛军，李理，杨晓泉（2007）. 3种酶解方法对大豆酸奶品质的影响. 《食品与发酵工业》.DOI
511. 张军涛，李理，杨晓泉（2007）. 琥珀酰化脱脂豆粕流变性质研究. 《现代食品科技》.
512. 钱芳，黄立新，杨晓泉，罗建勇（2007）. 大豆酶解产物复合含氮糖浆用于啤酒发酵的研究. 《现代食品科技》.
513. 王显生，杨晓泉，唐传核（2007）. 大麻蛋白的营养评价. 《现代食品科技》.
514. 陈则华，李理，肖利民，陈勇，杨晓泉（2007）. 分离菌株在荔枝果酒酿造中的应用. 《酿酒科技》.
515. Xiao‐Quan Yang (2007). Thermal Properties and in vitro Digestibility of Buckwheat Protein Products: Processing Effects Study. Food Science.
516. Chuan-He Tang, Lin Li, Jun-Li Wang, Xiao-Quan Yang (2007). Formation and rheological properties of ‘cold-set’ tofu induced by microbial transglutaminase.DOI
517. Xiao-Quan Yang (2007). Studies on Adhesive and Rheology Properties of Succinylated Defatted Soya Meal.
518. Yan Jiang, Chuan-He Tang, Qi-Biao Wen, Lin Li, Xiao-Quan Yang (2007). Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films.DOI
519. Jin-Shui Wang, Mou-Ming Zhao, Xiao-Quan Yang, Yueming Jiang, Cui Chun (2007). Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction.DOI
520. Shou-Wei Yin, Chuan-He Tang, Qi-Biao Wen, Xiao-Quan Yang (2007). Properties of cast films from hemp (Cannabis sativa L.) and soy protein isolates. A comparative study. Journal of Agricultural and Food Chemistry.DOI
521. 王君立，唐传核，周志红，杨晓泉（2006）. 加工条件对微生物转谷氨酰胺酶(MTGase)酶促豆腐凝胶质构性质的影响. 《现代食品科技》.
522. 米宏伟，唐传核，杨晓泉（2006）. 加工工艺对荞麦蛋白功能特性的影响. 《食品与发酵工业》.
523. 齐军茹，杨晓泉，廖劲松，彭志英（2006）. 大豆蛋白-多糖干热制备复合物及其反应机理研究(Ⅱ)功能性质的改善. 《食品科学》.
524. 杨国龙，赵谋明，杨晓泉，徐香，彭志英（2006）. 天然大豆蛋白的选择性酶解. 《食品与发酵工业》.DOI
525. 毛军，李理，张桂和，杨晓泉（2006）. 新型大豆酸乳的研制. 《食品与发酵工业》.DOI
526. 姚玉静，杨晓泉，邱礼平，张新会（2006）. 食品蛋白质化学改性研究进展. 《粮食与油脂》.
527. 齐军茹，杨晓泉，廖劲松，彭志英（2006）. 大豆蛋白-多糖干热制备复合物及其反应机理研究 (Ⅰ)共价复合物的制备及生成机理探讨. 《食品科学》.
528. 刘冬梅，李理，梁世中，杨晓泉，杨佐毅（2006）. 鼠李糖乳杆菌的培养上清液对几个致病菌和腐败菌的抑菌作用研究(英文). 《食品研究与开发》.
529. 姜燕，唐传核，温其标，杨晓泉（2006）. 蛋白质膜的研究进展. 《食品研究与开发》.
530. 徐苇，陈玉铭，杨晓泉，齐军茹（2006）. SPI-卡拉胶共价复合物功能性质的研究. 《食品工业》.
531. 邹文中，杨晓泉，温其标，陈中（2006）. 甘油和木糖醇复合增塑剂对大豆蛋白塑料性能的影响. 《食品研究与开发》.
532. 于泓鹏，唐传核，曾庆孝，杨晓泉（2006）. 蛋白酶对大豆分离蛋白的降解模式研究. 《食品研究与开发》.
533. 邹文中，温其标，杨晓泉，黄国平（2006）. 混合条件对大豆蛋白塑料特性的影响. 《食品研究与开发》.
534. 周志红，唐传核，杨晓泉（2006）. 大豆蛋白的体外模拟消化过程及热处理的影响. 《食品科学》.
535. 刘冬梅，李理，杨晓泉，梁世中（2006）. 用牛津杯法测定益生菌的抑菌活力. 《食品研究与开发》.
536. 黄国平，杨晓泉（2006）. 玉米醇溶蛋白膜的降解性能和水蒸气透过率的研究. 《食品研究与开发》.
537. Jun-Ling Wang, Chuan-He Tang, Zhi-Hong Zhou, Xiao-Quan Yang (2006). The Study on the Texture of Microbial Transglutaminase Tofu.
538. Chuan-He Tang, Hui Wu, H.-P. Yu, Lin Li, Zhong-Hua Chen, Xiao-Quan Yang (2006). COAGULATION AND GELATION OF SOY PROTEIN ISOLATES INDUCED BY MICROBIAL TRANSGLUTAMINASE.DOI
539. Xiao‐Quan Yang (2006). In vitro Study on Digestibility of Soy Protein Isolates and Effects of Thermal Treatments. Food Science.
540. Chuan-He Tang, Zhong-Hua Chen, Lin Li, Xiao-Quan Yang (2006). Effects of transglutaminase treatment on the thermal properties of soy protein isolates.DOI
541. Xiaoquan Yang (2006). Effects of Salts Concentration on Gelation Process and Viscoelasticities of Commercial Soy Protein Isolate Gels. Food Science.
542. Xiao-Quan Yang (2006). COMPARATIVE DIGESTIBILITY OF SPI BY SEVERAL COMMERCIAL PROTEINASE.
543. Jian-Hua Zhu, Xiao-Quan Yang (2006). The Effect of Ultrasonic Treatment on the Functional Properties of Thermal Induced Soybean Protein Isolated Gel.
544. Chuan-He Tang, Lin Li, Xiao-Quan Yang (2006). INFLUENCE OF TRANSGLUTAMINASE-INDUCED CROSS-LINKING ON IN VITRO DIGESTIBILITY OF SOY PROTEIN ISOLATE.DOI
545. Dong-Mei Liu, Li Li, Xiao-Quan Yang, Shi-Zhong Liang, Jin-Shui Wang (2006). Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese.
546. 周春霞，杨晓泉，温其标（2006）. 大豆球蛋白吸附在空气-水界面上的流变学研究(英文). 《陕西科技大学学报》.
547. Chuan-He Tang, Hui Wu, Zhong-Hua Chen, Xiao-Quan Yang (2006). Formation and properties of glycinin-rich and β-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase.DOI
548. Xiao‐Quan Yang (2006). Nuclear Magnetic Resonance Technique and Its Application in Food Processing. Shipin yu yaopin.
549. Yan Jiang, Qi-Biao Wen, Chuanyan Tan, Xiao-Quan Yang (2006). Effects of Transglutaminase on Properties of Cast Films from Soy Protein Isolates, Sodium Caseinate and Gelatin.
550. Jin-Shui Wang, Mou-Ming Zhao, Xiao-Quan Yang, Yueming Jiang (2006). Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate/-Carrageenan Conjugates.
551. Jin-Shui Wang, Mou-Ming Zhao, Xiao-Quan Yang, Yueming Jiang (2006). Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration.DOI
552. Xiao‐Quan Yang (2006). THE RESEARCH DEVELOPMENT OF PROTEIN FILMS. Shipin yanjiu yu kaifa.
553. Xiaoquan Yang (2006). pH Effects on Functional Properties and Structure of SPC. Food Science.
554. Chuan-He Tang, Z. Ten, Xian-Sheng Wang, Xiao-Quan Yang (2006). Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate. Journal of Agricultural and Food Chemistry.DOI
555. 米宏伟，唐传核，杨晓泉，陈中（2005）. 超声波协助提取荞麦蛋白的研究. 《食品工业》.
556. 姚玉静，杨晓泉，唐传核，张新会（2005）. 酰化对大豆分离蛋白水合性质的影响. 《食品与机械》.
557. 杨佐毅，李理，梁世中，杨晓泉，刘冬梅（2005）. 新型大豆奶酪的研制及其水解特性. 《现代食品科技》.
558. 朱建华，杨晓泉（2005）. 真菌多糖研究进展——结构、特性及制备方法. 《中国食品添加剂》.
559. 刘冬梅，李理，梁世中，杨晓泉（2005）. 鼠李糖乳杆菌的抑菌及其在大豆奶酪中性质研究. 《现代食品科技》.
560. 周志红，杨晓泉，唐传核（2005）. 大豆抗消化蛋白降胆固醇作用机理研究进展. 《食品研究与开发》.
561. 张晨，杨晓泉，唐传核（2005）. 大豆异黄酮的热水提取及其纯化工艺的优化. 《食品研究与开发》.
562. 徐鑫，赵谋明，王金水，杨晓泉（2005）. 酪朊酸钠制备ACE抑制肽的研究(英文). 《食品科学》.
563. 姜燕，唐传核，温其标，杨晓泉（2005）. 增塑剂对大豆蛋白可食膜特性的影响. 《食品与发酵工业》.DOI
564. 周春霞，杨晓泉，温其标（2005）. 大豆油/水界面上大豆11S球蛋白吸附膜的膨胀流变特性. 《食品研究与开发》.
565. 徐鑫，赵谋明，杨晓泉（2005）. 酪朊酸钠酶解液的分级膜分离的研究. 《食品与发酵工业》.DOI
566. 钟振声，孙晓燕，杨晓泉，吴晖（2005）. 大豆膳食纤维的分离提取、功能及其应用. 《中国食品添加剂协会第三届会员代表大会暨第九届中国国际食品添加剂和配料展览会学术论文集》.
567. 朱建华，杨晓泉，熊犍（2005）. 超声波技术在食品工业中的最新应用进展. 《酿酒》.
568. 朱建华，杨晓泉，熊犍（2005）. 超声处理对大豆蛋白表面性质的影响. 《食品与发酵工业》.
569. 张海德，何继芹，杨晓泉（2005）. 柚皮提取物的降血脂和抑肿瘤作用. 《食品科学》.
570. 杨佐毅，李理，杨晓泉，梁世中（2005）. 大豆凝乳菌株筛选及其蛋白酶性质的研究. 《食品与发酵工业》.
571. Xiaoquan Yang (2005). Effect of Ultrasonic Treatment on the Rheological Property of Soybean Isolated Protein. Food Science.
572. Zuo Xu, Mou-Ming Zhao, Wei-Tie Lin, Xiao-Quan Yang (2005). The evaluation of ultrafiltration of sodium caseinate hydrolysate based on HPSEC.
573. Xiaoquan Yang (2005). Effect of Physical Force on Texture Properties of Gels of Soy Protein Isolates. Food Science.
574. Chuan-He Tang, Yan Jiang, Qi-Biao Wen, Xiao-Quan Yang (2005). Effect of transglutaminase treatment on the properties of cast films of soy protein isolates. Journal of Biotechnology.DOI
575. Chuan-He Tang, Xiao-Quan Yang, Zhong-Hua Chen, Hui Wu, Zhi-Ying Peng (2005). Physicochemical and structural characteristics of sodium caseinate biopolymers induced by microbial transglutaminase.DOI
576. Xiao‐Quan Yang (2005). Change of the Contents and Components of Soybean Isoflavones after Thermal Process.
577. Xiao-Quan Yang (2005). Effects of CMC on Stability of Peanut Milk Emulsion before and after Sterilization.
578. Xiaoquan Yang (2005). Angiotensin-I-converting Enzyme Inhibitory Peptides from Tryptic Hydrolysates of Sodium Caseinate. Food Science.
579. 张晨，杨晓泉，杨文杰，刘彬（2004）. 大豆异黄酮稳定性的研究进展及其应用. 《现代食品科技》.
580. 杨国龙，赵谋明，杨晓泉，彭志英（2004）. 超滤法生产大豆浓缩蛋白. 《食品与发酵工业》.
581. 陈山，郭祀远，杨晓泉（2004）. 采用分级超滤法精制右旋糖酐. 《食品与发酵工业》.
582. 赵谋明，胡坤，林伟锋，杨晓泉（2004）. 瓜尔豆胶对大豆分离蛋白乳浊液稳定性的影响. 《食品与发酵工业》.DOI
583. 刘彬，陈中，杨晓泉（2004）. 大豆蛋白制品对面包品质影响研究. 《粮食与油脂》.
584. 唐传核，杨晓泉，赵谋明，陈中，彭志英（2004）. MTGase聚合大豆蛋白及其改性机理 (I)MTGase催化大豆蛋白研究. 《中国粮油学报》.
585. Xiaoquan Yang (2004). Effect of Heat-pretreatment of Soy Hypocotyls on Its Flavor and Isoflavone Contents. Food Science.
586. Xiao‐Quan Yang (2004). Study on Solid State Fermentation of Protease from Mucor M4. China Brewing.
587. 唐传核，杨晓泉，陈中，彭志英（2004）. MTGase聚合大豆蛋白及其改性机理(III) MTGase聚合改性大豆蛋白机理. 《中国粮油学报》.
588. 唐传核，杨晓泉，赵谋明，陈中，彭志英（2004）. MTGase聚合大豆蛋白及其改性机理.(II)MTGase聚合改性大豆蛋白研究. 《中国粮油学报》.
589. 唐传核，杨晓泉（2003）. 食物蛋白质来源的水解物或多肽的现状及进展——(Ⅰ)营养吸收特性、国内外现状以及生产工艺. 《中国食品添加剂协会成立十周年暨第七届中国国际食品添加剂展览会学术论文集》.
590. 唐传核，杨晓泉（2003）. 食物蛋白质来源的水解物或多肽的现状及进展——(Ⅱ)活性多肽概况. 《中国食品添加剂协会成立十周年暨第七届中国国际食品添加剂展览会学术论文集》.
591. 齐军茹，杨晓泉，彭志英（2003）. 小麦面筋蛋白酶法改性研究. 《食品工业》.
592. 陈山，杨晓泉，郭祀远，蔡妙颜（2003）. 大豆肽超滤分离纯化过程的研究. 《食品与发酵工业》.
593. 李理，潘进权，杨晓泉，赵谋明，梁世中（2003）. 液体发酵法制备风味良好的大豆多肽. 《食品与发酵工业》.
594. 李亚娜，程朝阳，赵谋明，李敏，杨晓泉，刘通讯（2003）. 酶改性大豆分离蛋白在高蛋白奶中的应用研究. 《食品与发酵工业》.
595. 胡坤，赵谋明，徐建祥，杨晓泉，彭志英（2003）. 物理作用力对κ-卡拉胶凝胶体质构特性影响的研究. 《食品与发酵工业》.
596. 张海德，杨晓泉，古练权，李琳，郭祀远（2003）. 微波辐射对柚皮抗氧化物质的浸取作用. 《食品与发酵工业》.
597. 唐传核，杨晓泉（2003）. 葡萄及葡萄酒生理活性物质的研究概况——(Ⅰ)生理活性物质概况. 《中国食品添加剂》.
598. 唐传核，杨晓泉（2003）. 葡萄及葡萄酒生理活性物质的研究概况(Ⅲ)——预防癌症、炎症、神经疾患及其它疾病效果. 《中国食品添加剂》.
599. 唐传核，杨晓泉（2003）. 葡萄及葡萄酒生物活性物质的研究概况 (II)抗氧化以及预防心血管疾病效果. 《中国食品添加剂》.
600. Chuan-He Tang, Xiao-Quan Yang, Zhi-Ying Peng, Zhong Chen（2003）. 微生物转谷氨酰胺酶（MTGase）的蛋白质底物催化特性及其催化机理研究——（II）MTGase催化球状蛋白质的聚合机理.
601. Jian-Zhong Wu, Mou-Ming Zhao, Zhengxiang Ning, Xiao-Quan Yang (2003). Production of enzymatic soybean protein hydrolysate with little bitterness.
602. Yan Peng, Mou-Ming Zhao, Xiao-Quan Yang, Kun-Wei Hu (2003). The study on yogut fermentation by substitution of milk whth soy protein.
603. Li Li, Xiao-Quan Yang, Mou-Ming Zhao (2003). Bitterless soybean polypeptide and its production method.
604. Qi-Biao Wen, Guo-Ping Huang, Xiao-Quan Yang, Jian Xiong, Zhuo-Li Yan (2003). Method for extracting prolamine from corn.
605. Chuan-He Tang, Xiao-Quan Yang, Zhong Chen, Zhi-Ying Peng（2003）. 微生物转谷氨酰胺酶(MTGase)的蛋白质底物催化特性及其催化机理研究 (I)MTGase催化单底物蛋白质的聚合特性.
606. Chuan-He Tang, Xiao-Quan Yang, Zhong Chen, Zhi-Ying Peng（2003）. 微生物转谷氨酰胺酶的蛋白质底物催化特性及其催化机理研究——（III）MTGase催化多底物蛋白的聚合特性.
607. 唐传核，杨晓泉，彭志英（2002）. 植物雌激素研究概况(Ⅱ)——生理功能进展. 《中国食品添加剂》.
608. 唐传核，杨晓泉，陈中，彭志英（2002）. 微生物转谷氨酰胺酶催化聚合酪蛋白酸钠研究. 《食品与发酵工业》.
609. 唐传核，杨晓泉，彭志英（2002）. 植物雌激素研究概况(Ⅰ)——化学结构、分类以及在食品中的含量. 《中国食品添加剂》.
610. 唐传核，杨晓泉，陈中，彭志英（2002）. 微生物转谷氨酰胺酶催化酪蛋白酸钠聚合物的功能特性研究. 《中国食品学报》.
611. 黄国平，温其标，杨晓泉，刘彬（2002）. 超声波法提取玉米醇溶蛋白的研究. 《食品与发酵工业》.
612. 唐传核，杨晓泉，彭志英（2002）. 植物雌激素研究概况(Ⅲ)——吸收以及代谢. 《中国食品添加剂》.
613. 陈中，杨晓泉，赵谋明（2001）. 萌发绿豆中水解大豆胰蛋白酶抑制子蛋白酶的纯化及固定化. 《生物工程学报》.
614. 姚玉静，杨晓泉，张新会（2001）. 大豆分离蛋白的磷酸化改性研究. 《食品与发酵工业》.
615. 张海德，杨晓泉，李琳，郭祀远，肖凯军，张水华（2001）. 热带水果中抗氧化物质的抑肿瘤和降血脂活性. 《食品与发酵工业》.
616. 杨晓泉，陈中，黄纪昆（2001）. Alcalase蛋白酶降解大豆胰蛋白酶抑制剂的研究. 《食品与发酵工业》.
617. 张新会，杨晓泉（2001）. 大豆蛋白摄入与冠心病关系研究进展. 《粮食与油脂》.
618. 唐传核，姚玉静，彭志英，杨晓泉（2001）. 鸡蛋蛋黄生物活性成分的开发现状. 《中国食品学报》.
619. Chuan-He Tang, Xiao-Quan Yang, Zhi-Ying Peng (2001). Survey of recent researches on soyasaponin.
620. 陈中，杨晓泉，彭志英，赵谋明（2000）. 枯草杆菌蛋白酶水解大豆胰蛋白酶抑制子及其固定化研究. 《食品工业科技》.
621. 杨晓泉，王学兵，张水华（1999）. 毛细管电泳在食品分析中的应用. 《食品与发酵工业》.
622. 王学兵，杨晓泉，张水华（1999）. HACCP在电解活性水生产中的应用. 《饮料工业》.
623. 杨晓泉（1998）. 计算机在食品工程中的应用.
624. Yu-Li Zhao, Peiyao Zhao, Jin-Mei Wang, Li-Ya Liu, Jian Guo, Xiao-Quan Yang. Improved adsorption and lubrication properties of subcritical water - treated soy protein on mucin layer. Food Hydrocolloids.DOI

书籍章节

1. Jian Guo, Xiao‐Quan Yang (2015). Texture modification of soy-based products. Elsevier eBooks.DOI