Yongqiang Cheng

机构：China Agricultural University

发表论文 47 篇 · 总被引 1479 次 · h-index 22

代表论文

• Gelation mechanism of alkali induced heat-set konjac glucomannan gel (2021 · Trends in Food Science & Technology · 被引 100)
• Electrostatic separation technology for obtaining plant protein concentrates: A review (2021 · Trends in Food Science & Technology · 被引 66)
• A pH-sensitive semi-interpenetrating polymer network hydrogels constructed by konjac glucomannan and poly (γ-glutamic acid): Synthesis, characterization and swelling behavior (2021 · International Journal of Biological Macromolecules · 被引 52)
• A pH-sensitive hydrogel based on carboxymethylated konjac glucomannan crosslinked by sodium trimetaphosphate: Synthesis, characterization, swelling behavior and controlled drug release (2023 · International Journal of Biological Macromolecules · 被引 46)
• Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing (2024 · Food Chemistry · 被引 34)
• Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin (2024 · International Journal of Biological Macromolecules · 被引 25)