Jingbo Liu

机构：Jilin University

发表论文 10 篇 · 总被引 195 次 · h-index 7

代表论文

• Optimisation of antioxidant peptide preparation from corn gluten meal (2013 · Journal of the Science of Food and Agriculture · 被引 52)
• l -Arginine/ l -lysine functionalized chitosan–casein core–shell and pH-responsive nanoparticles: fabrication, characterization and bioavailability enhancement of hydrophobic and hydrophilic bioactive compounds (2020 · Food & Function · 被引 41)
• Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene (2025 · Food Hydrocolloids · 被引 22)
• Assembly mechanism of egg white protein-carboxymethyl cellulose based on surface patch binding effect: Interfacial complexation regulates high internal phase emulsion stability (2024 · Food Chemistry · 被引 22)
• Casein-quaternary chitosan complexes induced the soft assembly of egg white peptide and curcumin for ulcerative colitis alleviation (2024 · International Journal of Biological Macromolecules · 被引 20)
• Transglutaminase-catalyzed glycosylation of egg white peptides: Structural modulation and molecular mechanism of umami enhancement via T1R1/T1R3 interactions (2025 · Food Research International · 被引 7)