Dr Qing Guo

Xie, Y., Han, M., Wu, Y., Xu, X., & Guo, Q. (2024). Deciphering the mechanism underlying poor aqueous solubility of extracted quinoa proteins. International Journal of Biological Macromolecules. 282
[Journal article]Authored by: Guo, Q.

Zhang, Y., Han, M., & Guo, Q. (2024). Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions. Comprehensive Reviews in Food Science and Food Safety. 23(6)
[Journal article]Authored by: Guo, Q.

Xu, X., Zhang, Y., Han, M., & Guo, Q. (2024). Whey protein fibrils enhance fat-related texture of emulsion systems: Translating structural changes to textural perception. Food Hydrocolloids. 146
[Journal article]Authored by: Guo, Q.

Li, B., Xie, Y., & Guo, Q. (2024). Thermal acid hydrolysis modulates the solubility of quinoa protein: The formation of different types of protein aggregates. Food Hydrocolloids. 151
[Journal article]Authored by: Guo, Q.

Li, B., Wu, Y., Ye, A., & Guo, Q. (2025). Emulsifying properties of quinoa protein fibrillar aggregates and their influence on quinoa protein emulsion gel formation. International Journal of Biological Macromolecules. 285
[Journal article]Authored by: Guo, Q., Ye, A.

Yang, K., Yang, Y., Xie, Y., Mao, Y., Li, X., & Guo, Q. (2023). Impact of macronutrient composition in nutrition shakes on postprandial glycemic response, appetite, and food intake. Food Hydrocolloids. 141
[Journal article]Authored by: Guo, Q.

Shen, X., Zheng, H., Han, M., Xu, X., Li, B., & Guo, Q. (2023). Intermolecular forces regulate in-vitro digestion of whey protein emulsion gels: Towards controlled lipid release. Journal of Colloid and Interface Science. 649, 245-254
[Journal article]Authored by: Guo, Q.

Cui, H., Li, S., Roy, D., Guo, Q., & Ye, A. (2023). Modifying quinoa protein for enhanced functional properties and digestibility: A review. Current Research in Food Science. 7
[Journal article]Authored by: Guo, Q., Roy, D., Ye, A.

Liu, S., Xie, Y., Li, B., Li, S., Yu, W., Ye, A., . . . Guo, Q. (2023). Structural Properties of Quinoa Protein Isolate: Impact of Neutral to High Alkaline Extraction pH. Foods. 12(13)
[Journal article]Authored by: Guo, Q., Ye, A.

Yang, K., Xu, R., Xu, X., & Guo, Q. (2022). Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises. Foods. 11(3)
[Journal article]Authored by: Guo, Q.

Shen, X., & Guo, Q. (2021). Fabrication of robust protein-based foams with multifunctionality by manipulating intermolecular interactions. Green Chemistry. 23(20), 8187-8199
[Journal article]Authored by: Guo, Q.

Lu, F., Li, Y., Zhou, B., Guo, Q., & Zhang, Y. (2021). Early-life supplementation of grape polyphenol extract promotes polyphenol absorption and modulates the intestinal microbiota in association with the increase in mRNA expression of the key intestinal barrier genes. Food and Function. 12(2), 602-613
[Journal article]Authored by: Guo, Q.

Guo, Q. (2021). Understanding the oral processing of solid foods: Insights from food structure. Comprehensive Reviews in Food Science and Food Safety. 20(3), 2941-2967
[Journal article]Authored by: Guo, Q.

Guo, Q., Ye, A., Singh, H., & Rousseau, D. (2020). Destructuring and restructuring of foods during gastric digestion. Comprehensive Reviews in Food Science and Food Safety. 19(4), 1658-1679
[Journal article]Authored by: Guo, Q., Singh, H., Ye, A.

Guo, Q., Wijarnprecha, K., Sonwai, S., & Rousseau, D. (2019). Oleogelation of emulsified oil delays in vitro intestinal lipid digestion. Food Research International. 119, 805-812
[Journal article]Authored by: Guo, Q.

Guo, Q., Totosy de Zepetnek, J., Chang, J., Hayden, J., Crozier, SJ., Mongia, G., . . . Bellissimo, N. (2018). Effect of Midmorning Puree Snacks on Subjective Appetite, Food Intake, and Glycemic and Insulin Responses in Healthy Adults. Journal of the American College of Nutrition. 37(8), 659-669
[Journal article]Authored by: Guo, Q.

Guo, Q., Bellissimo, N., & Rousseau, D. (2018). Effect of Emulsifier Concentration and Physical State on the in Vitro Digestion Behavior of Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry. 66(28), 7496-7503
[Journal article]Authored by: Guo, Q.

Bennett, LJ., Totosy De Zepetnek, JO., Brett, NR., Poirier, K., Guo, Q., Rousseau, D., . . . Bellissimo, N. (2018). Effect of commercially available sugar-sweetened beverages on subjective appetite and short-term food intake in girls. Nutrients. 10(4)
[Journal article]Authored by: Guo, Q.

Guo, Q., Bellissimo, N., & Rousseau, D. (2017). The Physical State of Emulsified Edible Oil Modulates Its in Vitro Digestion. Journal of Agricultural and Food Chemistry. 65(41), 9120-9127
[Journal article]Authored by: Guo, Q.

Guo, Q., Bellissimo, N., & Rousseau, D. (2017). Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels. Food Hydrocolloids. 69, 264-272
[Journal article]Authored by: Guo, Q.

Guo, Q., Ye, A., Bellissimo, N., Singh, H., & Rousseau, D. (2017). Modulating fat digestion through food structure design. Progress in Lipid Research. 68, 109-118
[Journal article]Authored by: Guo, Q., Singh, H., Ye, A.

Bodennec, M., Guo, Q., & Rousseau, D. (2016). Molecular and microstructural characterization of lecithin-based oleogels made with vegetable oil. Rsc Advances. 6(53), 47373-47381
[Journal article]Authored by: Guo, Q.

Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2016). Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels. Food Hydrocolloids. 54, 255-265
[Journal article]Authored by: Guo, Q., Singh, H., Ye, A.

Guo, Q., Ye, A., Lad, M., Ferrua, M., Dalgleish, D., & Singh, H. (2015). Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: An in vitro analysis. Food and Function. 6(3), 756-764
[Journal article]Authored by: Guo, Q., Singh, H., Ye, A.

Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Behaviour of whey protein emulsion gel during oral and gastric digestion: Effect of droplet size. Soft Matter. 10(23), 4173-4183
[Journal article]Authored by: Guo, Q., Singh, H., Ye, A.

Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Effect of gel structure on the gastric digestion of whey protein emulsion gels. Soft Matter. 10(8), 1214-1223
[Journal article]Authored by: Guo, Q., Singh, H., Ye, A.

Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2013). The breakdown properties of heat-set whey protein emulsion gels in the human mouth. Food Hydrocolloids. 33(2), 215-224
[Journal article]Authored by: Guo, Q., Singh, H., Ye, A.

Guo, Q., & Mu, TH. (2011). Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction. Food Hydrocolloids. 25(1), 98-106
[Journal article]Authored by: Guo, Q.