Ji Kang

机构：Tianjin University of Science and Technology · ORCID：0000-0001-5338-7227

发表论文 46 篇 · 总被引 1653 次 · h-index 20

代表论文

• Structural, rheological and functional properties of ultrasonic treated xanthan gums (2023 · International Journal of Biological Macromolecules · 被引 60)
• Fermentation models of dietary fibre in vitro and in vivo - A review (2022 · Food Hydrocolloids · 被引 49)
• Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch (2023 · Food Hydrocolloids · 被引 45)
• Naringenin inhibits lipid accumulation by activating the AMPK pathway in vivo and vitro (2022 · Food Science and Human Wellness · 被引 41)
• Therapeutic potential of non-starch polysaccharides on type 2 diabetes: from hypoglycemic mechanism to clinical trials (2022 · Critical Reviews in Food Science and Nutrition · 被引 40)
• Enhancing gluten-free dough and bread properties using xanthan gum and its trifluoroacetic acid hydrolytes (2025 · Food Hydrocolloids · 被引 25)