Kouadio Jean Eric‐Parfait Kouamé

机构：Zhejiang University · ORCID：0000-0003-1035-1384

发表论文 37 篇 · 总被引 655 次 · h-index 15

代表论文

• Enhancing the physical stability and bioaccessibility of curcumin emulsions through the interaction of whey protein isolate and soybean lecithin (2024 · Food Bioscience · 被引 30)
• Identification, inhibition modes, and molecular docking of ACE inhibitory peptides derived from Cheddar cheese (2024 · LWT · 被引 27)
• Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions (2024 · Ultrasonics Sonochemistry · 被引 22)
• Advances in innovative extraction techniques for polysaccharides, peptides, and polyphenols from distillery by-products: Common extraction techniques, emerging technologies, and AI-driven optimization (2025 · Food Chemistry · 被引 21)
• Monosaccharide composition and glycosidic linkages analysis by ultra high performance liquid chromatography-triple quadrupole tandem mass spectrometry—Case study of plant polysaccharides (2024 · International Journal of Biological Macromolecules · 被引 20)
• Simulated in vitro infant digestion and lipidomic analysis to explore how the milk fat globule membrane modulates fat digestion (2024 · Food Chemistry · 被引 20)