Jing Li

机构：Huazhong Agricultural University, Midea Group (China) · ORCID：0000-0001-9229-2263

发表论文 225 篇 · 总被引 6993 次 · h-index 46

代表论文

Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability (2024 · Journal of Future Foods · 被引 19)
Enhancing 3D food printing precision: Development and interaction behavior of soy protein isolate-konjac glucomannan-xanthan gum composite ink based on hot-melt extrusion (2025 · International Journal of Biological Macromolecules · 被引 18)
Fabrication and characterization of a novel non-dairy whipping cream formed by only gliadin colloidal particles and shea butter (2025 · Food Hydrocolloids · 被引 15)
Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed polysaccharide systems (2024 · Food Chemistry · 被引 14)
Konjac Glucomannan and Its Degradation Products Inhibit Intestinal Lipid Absorption by Regulating Gut Microbiota and the Production of Short-Chain Fatty Acids (2025 · Journal of Agricultural and Food Chemistry · 被引 12)
Ethanol-induced opposite viscosity trends in psyllium seed husk polysaccharides: The critical role of rhamnogalacturonan-I in aggregation behavior (2025 · Food Hydrocolloids · 被引 6)