Jianwei Zang

机构：Nanjing Agricultural University · ORCID：0009-0000-3595-7898

发表论文 24 篇 · 总被引 397 次 · h-index 13

代表论文

• Advances in the formation mechanism, influencing factors and applications of egg white gels: A review (2023 · Trends in Food Science & Technology · 被引 87)
• Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation (2023 · Food Research International · 被引 41)
• Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 33)
• Hydrocolloid application in yogurt: Progress, challenges and future trends (2024 · Food Hydrocolloids · 被引 32)
• RETRACTED: The current advances, challenges, and future trends of plant-based yogurt (2024 · Trends in Food Science & Technology · 被引 27)
• Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects (2025 · Food Reviews International · 被引 25)