Author

Xing-Fei Li

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Sep 2026

Multi-scale structure and rheological properties of acid-induced soy protein and β-lactoglobulin gel to develop plant-based milk alternatives.

Soy protein isolate (SPI) and β-lactoglobulin (β-Lg) were selected with varied mixing ratios and heating strategies to explore acid-induced gelation in achieving novel textures. SPI/β-Lg ratio exerted a more pronounced effect on acid-induced gel than heating strategies. With the increase of SPI/β-Lg ratio, the stiffnes...

Rong Cui, Xiang-Zhen Kong, Cai-Meng Zhang et al. · Food Chemistry · 0 citations

Open access Aug 2026

Immobilization of β-Agarase onto Ni-NTA Magnetic Nanoparticles for Efficient Production of Functional Neoagarooligosaccharides

AgaDcat is a promising β-agarase for the production of functional neoagarooligosaccharides (NAOSs), but its limited thermal stability and poor reusability as a free enzyme increase enzyme consumption and production cost during repeated agarose hydrolysis. In this study, β-agarase AgaDcat was immobilized on nickel-nitri...

Kaifan Qiu, Chen Wang, Xing-Fei Li et al. · Foods · 0 citations