Concepedia
3
Publications
101
Citations
H-Index
2020
Active since
Affiliations
Yangzhou University(Current)
Ji-yang Zhou is an author at Yangzhou University specializing in glycobiology, engineering, and biotechnology.
Top concepts
RheologyEngineeringGlycobiologyBiotechnologyBiomolecular Engineering
Publications per year
2020–2021
Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction
Wen-Qiong Wang, Peipei Yuan, Ji-yang Zhou et al. · Journal of Food Science · 2021 · 38 citations
The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction
Wen-Qiong Wang, Haibo Sheng, Ji-yang Zhou et al. · International Dairy Journal · 2020 · 36 citations
Whey Protein, Engineering, Variable Initial Ph +8
Structural and compositional changes of whey protein and blueberry juice fermented using <i>Lactobacillus plantarum</i> or <i>Lactobacillus casei</i> during fermentation
Wen-Qiong Wang, Zhang Jie-long, Yu Qian et al. · RSC Advances · 2021 · 27 citations · Full text
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