Junhua Li

机构：Jiangnan University, State Key Laboratory of Food Science and Technology · ORCID：0000-0001-9664-895X

发表论文 153 篇 · 总被引 4835 次 · h-index 42

代表论文

• Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery (2024 · Foods · 被引 18)
• Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis (2024 · Food Chemistry · 被引 16)
• Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components (2025 · Food Hydrocolloids · 被引 15)
• Strategies to Improve Hydrolysis Efficiency of Fish Skin Collagen: Study on ACE Inhibitory Activity and Fibroblast Proliferation Activity (2024 · Foods · 被引 13)
• Characterization of liquid egg yolks hydrolyzed by phospholipase: Structure, thermal stability and emulsification properties (2024 · Food Research International · 被引 11)
• The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study (2025 · Foods · 被引 8)