Phytic acid and its interactions: Contributions to protein functionality, food processing, and safetyRuican Wang, Shuntang Guo|Comprehensive Reviews in Food Science and Food Safety|2021Cited by 198
Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabicRujira Sukhotu, Shuntang Guo, Jiyun Xing et al.|LWT|2015Cited by 82
Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking processFeng Zuo, Shuntang Guo, Xiaodi Shi et al.|Food Chemistry|2016Cited by 57
Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregationRuican Wang, Shuntang Guo, Jingyuan Liu|Food Hydrocolloids|2018Cited by 54
Soy as a food ingredientKatsuyoshi Nishinari, Ruican Wang, Yapeng Fang et al.|Elsevier eBooks|2017Cited by 50