Guifang Tian

机构：Hebei Agricultural University, Baoding University · ORCID：0000-0001-9853-8690

发表论文 67 篇 · 总被引 2187 次 · h-index 28

代表论文

• Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas) (2023 · Food Chemistry · 被引 50)
• Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis) (2023 · Food Chemistry X · 被引 38)
• Gel mechanism analysis of minced scallop (Patinopecten yessoensis) meat modified by three kinds of food colloids (2024 · Food Bioscience · 被引 28)
• Citrus derived Pickering emulsion stabilized by insoluble citrus dietary fiber modified by ultra-high pressure (2023 · LWT · 被引 27)
• Steam explosion treatment for improving the quality of Xuehua pear soup: Components profile, antioxidant and anti-inflammatory activity in vitro, its flavor and metabolomics study (2025 · Food Chemistry · 被引 26)
• Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties (2024 · Food Chemistry · 被引 21)