Concepedia
Statistics
Publications
18
Citations
850
H-Index
15
Active since
2015
Affiliations
South China University of Technology(Current)
Innovation Team (China)
Beijing Technology and Business University
Ge Ge is an author at South China University of Technology specializing in biochemistry, life sciences, and proteins in foods.
Publications per year
2015–2023
Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates
Qingyun Li, Jiabao Zheng, Ge Ge et al. · Food Hydrocolloids · 2019 · 132 citations
Agriculture, Biochemistry, Food Science +16
Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties
Jiabao Zheng, Yurui Han, Ge Ge et al. · Food Hydrocolloids · 2019 · 119 citations
Agriculture, Biochemistry, Food Science +12
Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure
Jiabao Zheng, Qing Gao, Chuan‐He Tang et al. · Food Hydrocolloids · 2019 · 103 citations
Life Sciences, Biochemistry, Molecular Biology +17
Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2
Ge Ge, Yurui Han, Jiabao Zheng et al. · Food Chemistry · 2019 · 90 citations
Life Sciences, Biochemistry, Biophysics +13
Effect of interaction between tea polyphenols with soymilk protein on inactivation of soybean trypsin inhibitor
Ge Ge, Wanxiang Guo, Jiabao Zheng et al. · Food Hydrocolloids · 2020 · 82 citations
Agriculture, Food Science, Plant Sciences +12
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