Jun He

Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese

Yiguo Zhao, Hoda Khalesi, Jun He et al. · Food Hydrocolloids · 2023 · 116 citations

Food Colloid, Nutrition, Fat Replacer +7

Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins

Zhengwen Wang, Yangying Sun, Yali Dang et al. · Food Chemistry · 2020 · 97 citations

Food Chemistry, Biopolymer Gel, Engineering +8

The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures

Hoda Khalesi, Cuixia Sun, Jun He et al. · Food Research International · 2020 · 85 citations

Biopolymer Gel, Engineering, Biochemistry +12

Free fatty acids responsible for characteristic aroma in various sauced-ducks

Chenlan Xia, Yuxin He, Shuang Cheng et al. · Food Chemistry · 2020 · 70 citations

Food Chemistry, Omega-3 Fatty Acid, Animal Nutrition +4

Effect of 2 types of resistant starches on the quality of yogurt

Jun He, Yumei Han, Min Liu et al. · Journal of Dairy Science · 2019 · 44 citations · Full text