Yijia Jia - Concepedia

Author

Yijia Jia

Kunming University of Science and Technology

Also Known As

Yijia Jia

Publications

731

Citations

H-Index

Concepts

All Affiliations

Kunming University of Science and Technology Northeast Agricultural University Harbin University of Commerce Hebei Agricultural University Chinese Academy of Agricultural Sciences

About

Yijia Jia is an author at Kunming University of Science and Technology specializing in biochemistry, natural sciences, and molecular biology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	7	7	277
2	Natural Sciences	5	5	222
3	Medicine	3	3	85
4	Engineering	2	2	60
5	Health Sciences	1	1	38

Yijia Jia

Publications

699

Citations

H-Index

Page 1

	Year	Citations
Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins Yijia Jia, Xinyue Yan, Yuyang Huang, Food Chemistry Food ChemistryFunctional PropertiesBiochemistryProtein FoldingNatural Sciences	2022	103
Comparative Study of Dietary Flavonoids with Different Structures as α-Glucosidase Inhibitors and Insulin Sensitizers Yijia Jia, Yanli Ma, Guiguang Cheng, Journal of Agricultural and Food Chemistry	2019	96
Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure Jiexin Zhou, Yanli Ma, Yijia Jia, Food Chemistry Food ChemistryFood Bioactive CompoundPhenolic ProfilesAntioxidant ActivitiesDifferent Phenolic Fractions	2019	76
Phenolic Composition, Antioxidant Properties, and Inhibition toward Digestive Enzymes with Molecular Docking Analysis of Different Fractions from Prinsepia utilis Royle Fruits Xuan Zhang, Yijia Jia, Yanli Ma, Molecules	2018	63
Effects of Different Dietary Flavonoids on Dipeptidyl Peptidase-IV Activity and Expression: Insights into Structure–Activity Relationship Fengyi Gao, Yishan Fu, Junjie Yi, Journal of Agricultural and Food Chemistry	2020	48
Effects of Hot-Water Extract from Vine Tea (Ampelopsis grossedentata) on Acrylamide Formation, Quality and Consumer Acceptability of Bread Qian Ma, Shengbao Cai, Yijia Jia, Foods Food AnalysisConsumer AcceptabilityAgricultural EconomicsVine Tea ExtractPolyphenolics	2020	38
Comparative study of binding interactions between different dietary flavonoids and soybean β-conglycinin and glycinin: Impact on structure and function of the proteins Yijia Jia, Yishan Fu, Hui Man, Food Research International Food Bioactive CompoundBiochemistrySoybean β-ConglycininGlycobiologyPhytochemical	2022	38
Effects of κ-carrageenan addition and chlorogenic acid covalent crosslinking on protein conformation and gelling properties of soy protein hydrogels Hui Man, Yijia Jia, Hanyu Song, LWT EngineeringFood BiophysicsChlorogenic Acid CovalentMixed BiopolymersHydrogels	2023	38
Effects of Different Oligochitosans on Isoflavone Metabolites, Antioxidant Activity, and Isoflavone Biosynthetic Genes in Soybean (<i>Glycine max</i>) Seeds during Germination Yijia Jia, Yanli Ma, Ping Zou, Journal of Agricultural and Food Chemistry	2019	37
Tracking the driving forces for the unfolding and folding of kidney bean protein isolates: Revealing mechanisms of dynamic changes in structure and function Xinyue Yan, Yijia Jia, Hui Man, Food Chemistry Protein ChemistryDynamic ChangesBiochemistryProtein AssemblyProtein Folding	2022	34

Page 1