Jing Gan

Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

Hao Chen, Jing Gan, Aiguo Ji et al. · Food Chemistry · 2019 · 166 citations

Food Chemistry, Soy Protein Isolate, Laccase Catalysis +11

New insights into the functionality of protein to the emulsifying properties of sugar beet pectin

Shuang Qiu, Jing Gan, Yan Liu et al. · Food Hydrocolloids · 2016 · 90 citations

Food Chemistry, Food Colloid, Sugar Beet Pectin +9

Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure

Yongquan Wang, Jing Gan, Yun Zhou et al. · Food Hydrocolloids · 2017 · 84 citations

Food Chemistry, Food Colloid, Different Acids +4

Physicochemical properties and anti-oxidation activities of ulvan from Ulva pertusa Kjellm

Jieteng Chen, Weishun Zeng, Jing Gan et al. · Algal Research · 2021 · 63 citations

Food Chemistry, Chemical Engineering, Ulva Pertusa Kjellm +4

Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions

Yongquan Wang, Jing Gan, Yang Li et al. · Food Hydrocolloids · 2018 · 53 citations

Food Chemistry, Food Colloid, Engineering +8