Yongguo Jin

机构：Huazhong Agricultural University · ORCID：0000-0002-2857-5952

发表论文 134 篇 · 总被引 4499 次 · h-index 42

代表论文

• From molecular interactions to foam dynamics: How ionic strength and pH shape egg white protein performance at the air-water interface (2024 · Food Hydrocolloids · 被引 48)
• A natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high-pressure homogenization (2024 · Food Hydrocolloids · 被引 35)
• Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability (2025 · Food Chemistry · 被引 28)
• Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications (2024 · Trends in Food Science & Technology · 被引 22)
• Structural and functional optimization of egg white protein hydrogels by succinylation: Gel properties and mineral enrichment (2024 · International Journal of Biological Macromolecules · 被引 19)
• Modification Effects of Microorganisms and Enzymes on Egg Components: A Review (2024 · Journal of Agricultural and Food Chemistry · 被引 14)