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Xiaoquan Yang

South China University of Technology

Wushan

Guangzhou, AR 510640

China

  • South China University of Technology

SCHOLARLY PAPERS

5

DOWNLOADS

148

TOTAL CITATIONS

0

Scholarly Papers (5)

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1.

Suppression of sensory bitterness of beverages via nanoscale complex coacervation

Number of pages: 48 Posted: 09 Sep 2025
Xiaowen Feng, Yaohua Sun, Gao-Shang Wang, Guangxin Feng, Zhi-Li Wan, Jinmei Wang, Jian Guo and Xiaoquan Yang
South China University of Technology, South China University of Technology, South China University of Technology, Ocean University of China, South China University of Technology, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 40 (1,236,159)

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Complex coacervation, bitterness suppression, Coffee, Phytic acid, Chitosan oligosaccharides

2.

Effects of Salt Ions and Ph on Deaminated Soybean Protein Hydrogels Formation: Molecular Structure, Thermal Aggregation and Network

Number of pages: 30 Posted: 30 Sep 2024
Tang-Hao Li, Yao-Qin Yang, Gao-Shang Wang, Ding-Yang Lv, Jian Guo, Zhi-Li Wan and Xiaoquan Yang
South China University of Technology, South China University of Technology, South China University of Technology, Henan University of Technology, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 39 (1,196,171)

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soybean protein；deamidation；environmental factor；thermal aggregation；gel network

3.

Texture, Flavor and Digestibility Improvement of High-Moisture-Extruded Meat Analogues by Incorporating Golden Biomass of Auxenochlorella Pyrenoidosa Mutant Through Auto-Controlled Fermentation

Number of pages: 36 Posted: 28 Jan 2025
Bailong Wang, Bin Liu, Yu Li, Xiaoquan Yang and Dong Wei
South China University of Technology, Yantai University, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 38 (1,209,354)

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Auxenochlorella pyrenoidosa, Meat analogue, Texture, Flavor, Digestibility

4.

Effect of Adding Gelatin on the Stability of Water in Water Emulsions Formed by Mixtures of Amylopectin and Guar Gum

Number of pages: 20 Posted: 03 Aug 2023
Jiafeng Chen, Jian Guo, Xiaoquan Yang and Taco Nicolai
Guangdong Polytechnic of Science and Trade, South China University of Technology, South China University of Technology and Le Mans University
Downloads 23 (1,411,822)

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stability, water in water emulsion, guar, amylopectin, gelatin

5.

Hydrogen Bond-Mediated Solubility Enhancement of Rebaudioside A via α-Hydroxy Acids

Number of pages: 30 Posted: 29 Apr 2026
Xujun Ding, Siwen Luo, Yaxuan Gao, Yunyi Yang, Zhuojia Lin, Zhi-Li Wan and Xiaoquan Yang
South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 8 (1,561,096)

Abstract:

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Steviol glycosides, α-Hydroxy acids, Solubility enhancement, Solvation interaction, hydrogen bonding