Zhengyu Jin

机构：Jiangnan University, State Key Laboratory of Food Science and Technology · ORCID：0000-0001-6880-9955

发表论文 229 篇 · 总被引 7995 次 · h-index 49

代表论文

• Development and characterisation of a novel bigel based on pea protein hydrogel and rice bran wax oleogel: Enhancement of rheological properties and freeze-thaw stability (2024 · International Journal of Biological Macromolecules · 被引 22)
• Preparation of starch-based oral fast-disintegrating nanofiber mats for astaxanthin encapsulation and delivery via emulsion electrospinning (2024 · International Journal of Biological Macromolecules · 被引 22)
• Starch-based biodegradable active intelligent packaging with color superimposition via emulsion electrospinning nanofiber for meat freshness monitoring and shelf-life extension (2025 · Carbohydrate Polymers · 被引 21)
• Cyclodextrin regulates the binding of quercetin to plasma proteins: Potentially enhancing bioavailability and efficacy (2024 · Food Bioscience · 被引 11)
• Rational Design Strategy to Improve the Thermal Stability of Alginate Lyase Pedsa0632 (2025 · Journal of Agricultural and Food Chemistry · 被引 10)
• Efficient glycosylation of polyphenols via dynamic complexation of cyclodextrin and synchronous coupling reaction with cyclodextrin glycosyltransferase in water (2024 · International Journal of Biological Macromolecules · 被引 10)