Jing Wang

Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion

Duoxia Xu, Jinjing Zhang, Yanping Cao et al. · LWT · 2015 · 164 citations

Biomanufacturing, Curcumin Emulsion, Microcrystalline Cellulose +5

pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization

Shengnan Wang, Jinjie Yang, Guoqiang Shao et al. · Food Hydrocolloids · 2020 · 161 citations

Ph-induced Conformational Changes, Engineering, Emulsion Stabilization +7

Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant

Yong Yan, Qiaomei Zhu, Cuiru Diao et al. · Food Hydrocolloids · 2019 · 108 citations

Food Chemistry, Polyphenol-protein-polysaccharide Conjugates, Biochemistry +7

A study of storage impact on ovalbumin structure of chicken egg

Long Sheng, Mengjie Huang, Jing Wang et al. · Journal of Food Engineering · 2017 · 96 citations

Poultry Farming, Ovalbumin Structure, Storage Impact +2

Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content

Jiayu Zhang, Jing Wang, Mengdi Li et al. · Food Research International · 2022 · 67 citations

Biochemistry, Natural Sciences, Whole Soybeans +10