Hangyan Ji

机构：Jiangnan University, State Key Laboratory of Food Science and Technology

发表论文 82 篇 · 总被引 1947 次 · h-index 29

代表论文

• Effect of cinnamaldehyde–tannic acid-zinc acetate nanoparticles and aldehyde crosslinking on properties of chitosan films and their application for beef preservation (2024 · Food Hydrocolloids · 被引 37)
• Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 31)
• Recent progress in the source, extraction, activity mechanism and encapsulation of bioactive essential oils (2024 · Critical Reviews in Food Science and Nutrition · 被引 25)
• Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications (2025 · International Journal of Biological Macromolecules · 被引 23)
• Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch (2025 · Food Chemistry · 被引 19)
• Oleogels derived from modified starch-gelatin-tannic acid aerogel templates: Fabrication, characterization and application (2024 · Food Hydrocolloids · 被引 17)