Jing‐Kun Yan

机构：Dongguan University of Technology · ORCID：0000-0001-9547-3772

发表论文 237 篇 · 总被引 7757 次 · h-index 52

代表论文

• Rapid and ultra-sensitive detection of foodborne pathogens by deep learning-enhanced microfluidic biosensing (2025 · Sensors and Actuators B Chemical · 被引 21)
• Effect of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel on physicochemical, texture and sensory properties of low-fat yoghurt (2025 · Food Chemistry · 被引 11)
• Advances in Starch–Lipid–Protein Interactions in Starch‐Based Food Systems: Bridging Structural Complexity With Functional Design (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 10)
• Chemical Oxidation of B Vitamins in Food Systems: Mechanisms, Matrix Effects, and Preservation Strategies (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 9)
• Effect of quinone concentration and pH on the structural and functional properties of bovine serum albumin-chlorogenic acid quinone covalent conjugates (2025 · Food Chemistry · 被引 7)
• Three‐phase partitioning for the efficient preparation and isolation of active polysaccharides: A review (2025 · Food biomacromolecules. · 被引 3)