Duanquan Lin - Concepedia

Author

Duanquan Lin

Teagasc - The Irish Agriculture and Food Development Authority ORCID

Also Known As

Duanquan Lin

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Teagasc - The Irish Agriculture and Food Development Authority University College Cork Fujian Agriculture and Forestry University

About

Duanquan Lin is an author at Teagasc - The Irish Agriculture and Food Development Authority specializing in biomolecular engineering, protein engineering, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biomolecular Engineering	6	6	482
2	Engineering	4	4	297
3	Natural Sciences	1	1	57
4	Biochemistry	1	1	57
5	Biomedical Engineering	1	1	29

Duanquan Lin

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels Duanquan Lin, Alan L. Kelly, Song Miao Trends in Food Science & Technology Materials ScienceBiopolymer GelDifferent Emulsion GelsBulk Emulsion GelsEmulsion Gel Particles	2020	342
Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry Duanquan Lin, Wei Lü, Alan L. Kelly, Trends in Food Science & Technology	2017	162
Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads Duanquan Lin, Alan L. Kelly, Valentyn Maidannyk, Food Hydrocolloids Biopolymer GelSoy Protein IsolateEmulsion GelsEngineeringMechanical Properties	2020	138
Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major) Duanquan Lin, Longtao Zhang, Runjing Li, Food Hydrocolloids Biopolymer GelRed Sea BreamMyofibrillar Protein GelBiomanufacturingAlternative Protein Source	2019	125
Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation Duanquan Lin, Alan L. Kelly, Valentyn Maidannyk, Food Hydrocolloids Water LossSoy Protein IsolateBiopolymer GelFood EngineeringSunflower Oil	2020	90
The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene Duanquan Lin, Alan L. Kelly, Song Miao Food Chemistry Biopolymer GelStorage StabilityEngineeringMechanical PropertiesBiotechnology	2021	72
The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules Duanquan Lin, Alan L. Kelly, Song Miao Food Hydrocolloids Electrostatic Protein-polysaccharide InteractionsEmulsion GelsEngineeringBiotechnologyO/w Emulsions	2020	58
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions Duanquan Lin, Sun Le-chang, Yu‐Lei Chen, Trends in Food Science & Technology Food ChemistryFood ColloidBiochemistryNatural SciencesPeptide Engineering	2022	57
In Vitro Antioxidant Activity and In Vivo Anti-Fatigue Effect of Sea Horse (Hippocampus) Peptides Zebin Guo, Duanquan Lin, Juanjuan Guo, Molecules	2017	55
Formation and creaming stability of alginate/micro-gel particle-induced gel-like emulsions stabilized by soy protein isolate Duanquan Lin, Alan L. Kelly, Song Miao Food Hydrocolloids Biopolymer GelSoy Protein IsolateMicro-encapsulationBiomolecular EngineeringEmulsion	2021	32

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