Jihui Gao

机构：Harbin Institute of Technology · ORCID：0000-0002-4464-2174

发表论文 29 篇 · 总被引 434 次 · h-index 12

代表论文

• PDI-Regulated Disulfide Bond Formation in Protein Folding and Biomolecular Assembly (2020 · Molecules · 被引 103)
• Extraction of Pectin from Satsuma Mandarin Peel: A Comparison of High Hydrostatic Pressure and Conventional Extractions in Different Acids (2022 · Molecules · 被引 42)
• Wheat protein disulfide isomerase improves bread properties via different mechanisms (2020 · Food Chemistry · 被引 32)
• Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network (2021 · Biomaterials · 被引 23)
• History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers (2021 · Critical Reviews in Food Science and Nutrition · 被引 23)
• Molecular Basis of IgE-Mediated Shrimp Allergy and Heat Desensitization (2021 · Nutrients · 被引 14)