Jun‐Hua Shao

机构：Shenyang Agricultural University · ORCID：0000-0001-8825-3640

发表论文 41 篇 · 总被引 1472 次 · h-index 20

代表论文

• Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages (2022 · Meat Science · 被引 100)
• Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface (2020 · Food Hydrocolloids · 被引 93)
• The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions (2021 · Food Hydrocolloids · 被引 54)
• Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose–response of curcumin (2023 · Food Chemistry · 被引 48)
• The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments (2024 · Food Hydrocolloids · 被引 41)
• A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction (2023 · Food Chemistry · 被引 37)