Jinyan Gong

机构：Zhejiang University of Science and Technology, Beijing Technology and Business University

发表论文 12 篇 · 总被引 183 次 · h-index 7

代表论文

• Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes (2024 · Food Research International · 被引 53)
• Antibacterial activity of water-phase extracts from bamboo shavings against food spoilage microorganisms (2010 · AFRICAN JOURNAL OF BIOTECHNOLOGY · 被引 39)
• Effects of papain concentration, coagulation temperature, and coagulation time on the properties of model soft cheese during ripening (2022 · LWT · 被引 27)
• High efficiency biosynthesis of gardenia blue and red pigment by lactic acid bacteria: A great potential for natural color pigments (2023 · Food Chemistry · 被引 20)
• Promoting the formation of β-lactoglobulin amyloid fibrils induced by cold plasma treatment: self-assembly mechanism, emulsifying properties, and stability (2026 · Food Research International · 被引 13)
• Safety evaluation of polyphenol-rich extract from bamboo shavings (2010 · AFRICAN JOURNAL OF BIOTECHNOLOGY · 被引 11)