Jing Gan

机构：Yantai University · ORCID：0000-0001-9081-6422

发表论文 45 篇 · 总被引 1339 次 · h-index 23

代表论文

• Binding of curcumin to barley protein Z improves its solubility, stability and bioavailability (2022 · Food Chemistry · 被引 49)
• A pH-sensitive hydrogel based on carboxymethylated konjac glucomannan crosslinked by sodium trimetaphosphate: Synthesis, characterization, swelling behavior and controlled drug release (2023 · International Journal of Biological Macromolecules · 被引 46)
• Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate (2023 · Frontiers in Nutrition · 被引 38)
• Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative (2023 · Frontiers in Nutrition · 被引 37)
• The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods (2022 · Foods · 被引 29)
• The negative electrostatic potential of the coordination between calcium and carboxyl/oxygen group in calcium-peptide complexes contributes to calcium utilization (2024 · Food Chemistry · 被引 27)