Chengying Zhao

机构：Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences · ORCID：0000-0002-9862-5089

发表论文 69 篇 · 总被引 3373 次 · h-index 32

代表论文

Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation (2023 · Carbohydrate Polymers · 被引 45)
Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods (2024 · Carbohydrate Polymers · 被引 32)
Dynamic changes in the chemical structure and gelling properties of pectin at different stages of citrus maturation and storage (2024 · Food Hydrocolloids · 被引 29)
Caseinate-reinforced pectin hydrogels: Efficient encapsulation, desirable release, and chemical stabilization of (−)-epigallocatechin (2023 · International Journal of Biological Macromolecules · 被引 25)
Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition (2022 · Critical Reviews in Food Science and Nutrition · 被引 25)
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing (2023 · Food Hydrocolloids · 被引 24)