Zhihao Kong

机构：Henan University of Technology, Binzhou People's Hospital

发表论文 9 篇 · 总被引 237 次 · h-index 6

代表论文

• Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery (2023 · Journal of Food Engineering · 被引 83)
• Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide (2025 · Foods · 被引 46)
• Fabrication of curcumin-loaded pea protein isolate-quillaja saponin-tannic acid self-assembled nanoparticles by tuning non-covalent interactions: Enhanced physicochemical, interfacial and emulsifying properties (2023 · Food Hydrocolloids · 被引 39)
• Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin (2024 · International Journal of Biological Macromolecules · 被引 26)
• Interfacial characteristics and in vitro digestion of emulsion coated by single or mixed natural emulsifiers: lecithin and/or rice glutelin hydrolysates (2021 · Journal of the Science of Food and Agriculture · 被引 25)
• Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions (2023 · Foods · 被引 10)