Ge Han

Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates

Haotian Liu, Ge Han, Huan Zhang et al. · Food Hydrocolloids · 2019 · 120 citations

Natural Sciences, Biochemistry, Biomaterials +8

Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky

Ge Han, Lang Zhang, Qixuan Li et al. · Meat Science · 2019 · 81 citations

Agriculture, Biochemistry, Food Science +17

Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior

Ge Han, Yuexin Li, Qian Liu et al. · Ultrasonics Sonochemistry · 2022 · 76 citations · Full text

Life Sciences, Biochemistry, Biotechnology +17

Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations

Xinxin Zhao, Ge Han, Rongxin Wen et al. · Food Research International · 2019 · 75 citations

Natural Sciences, Biochemistry, Biophysics +11

Influence of lard-based diacylglycerol on the rheological and physicochemical properties of thermally induced pork myofibrillar protein gels at different pH levels

Xinxin Zhao, Ge Han, Qinxiu Sun et al. · LWT · 2019 · 45 citations

Agriculture, Biochemistry, Food Science +15