Jie Luo

机构：Tianneng Power (China), Hunan Agricultural University, Changsha University of Science and Technology · ORCID：0000-0001-7291-0933

发表论文 91 篇 · 总被引 2093 次 · h-index 24

代表论文

• Impact of κ-carrageenan and locust bean gum on physicochemical properties and emulsion gel formation in casein-based systems (2025 · Food Hydrocolloids · 被引 13)
• Synergistic effects of polymethoxyflavonoids from citrus peel extracts on harmful compound formation and flavor quality in grilled beef patties (2025 · Food Chemistry · 被引 13)
• Astringency evaluation using the saliva precipitation index, fluorescence quenching rate, and tribology data: In vitro interactions between salivary proteins and (−)-epigallocatechin gallate (2025 · Food Chemistry · 被引 9)
• The emulsion-filled gels with different fat contents exhibit various friction behavior and dynamic fat-related texture perception at different temperatures (2025 · Food Quality and Preference · 被引 7)
• Molecular mechanisms of plasmin-induced dense aging gels in skimmed milk from different direct UHT treatments revealed based on peptidomics and molecular dynamics simulations (2025 · International Journal of Biological Macromolecules · 被引 5)
• Deciphering the key interfacial molecules and core structure contributing to fat globule stability in UHT Milk: Omics analysis and computer simulation (2025 · Food Hydrocolloids · 被引 4)