Jian Zhang

机构：Firmenich (United States) · ORCID：0000-0003-2183-9246

发表论文 51 篇 · 总被引 1689 次 · h-index 20

代表论文

Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review (2021 · Trends in Food Science & Technology · 被引 197)
Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization (2021 · Ultrasonics Sonochemistry · 被引 179)
Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations (2024 · International Journal of Biological Macromolecules · 被引 108)
Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction (2024 · International Journal of Biological Macromolecules · 被引 60)
Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment (2024 · Food Hydrocolloids · 被引 59)
Microwave treatment on structure and digestibility characteristics of Spirulina platensis protein (2023 · Current Research in Food Science · 被引 47)