Jinyan Gong
机构：Zhejiang University of Science and Technology · ORCID：0000-0002-1584-5140
发表论文 110 篇 · 总被引 2073 次 · h-index 27
代表论文
- Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios (2025 · Food Chemistry · 被引 35)
- Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior (2025 · Food Hydrocolloids · 被引 34)
- Comparative analysis of β-lactoglobulin complexes with different catechins: formation, structure, functionality, and emulsion stability (2025 · LWT · 被引 25)
- Revealing the non-enzymatic covalent interaction between neo−/crypto-chlorogenic acid and beta-lactoglobulin under nonthermal process and potential delivery capability (2025 · Food Chemistry · 被引 23)
- Unraveling the effect of ultrasound-assisted alkali treatment on β-lactoglobulin-flavonoids covalent complex system formation and its potential for lipophilic bioactive compounds delivery (2025 · Food Chemistry · 被引 17)
- Exploring the noncovalent interaction between β-lactoglobulin and flavonoids under nonthermal process: Characterization, physicochemical properties, and potential for lycopene delivering (2025 · Food Chemistry X · 被引 17)