Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interactionXingyun Peng, Shuntang Guo, Ruican Wang et al.|Food Hydrocolloids|2016Cited by 46
Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic AromaHuiyan Zhao, Shuntang Guo, Ruican Wang et al.|Foods|2023Cited by 32
Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilkZhengqi Hao, Shuntang Guo, Xingyun Peng et al.|Food Research International|2022Cited by 30