Jingjiao Jiang

机构：Yangtze University

发表论文 14 篇 · 总被引 110 次 · h-index 6

代表论文

Magnetic fields improve the gel properties of myofibrillar proteins in low-salt myofibrillar protein emulsion systems (2024 · Food Chemistry · 被引 26)
The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties (2024 · International Journal of Biological Macromolecules · 被引 21)
Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems (2023 · Food Chemistry · 被引 18)
Magnetic field-mediated oxidative modification of myoglobin: One effective method for improving the gel properties of myofibrillar protein (2025 · Food Chemistry · 被引 14)
Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein (2024 · Food Chemistry · 被引 12)
Effect of magnetic field mediated CaCl2 on the edible quality of low-sodium minced pork gels (2024 · Meat Science · 被引 12)