Gan Hu

机构：Sichuan University, Chengdu Institute of Information Technology (China), Chengdu University · ORCID：0009-0005-2474-7429

发表论文 54 篇 · 总被引 913 次 · h-index 18

代表论文

Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications (2021 · Food Chemistry · 被引 106)
Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility (2024 · Food Chemistry · 被引 63)
Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties (2022 · Foods · 被引 51)
Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes (2022 · Food Chemistry · 被引 40)
Ovotransferrin Antibacterial Peptide Coupling Mesoporous Silica Nanoparticle as an Effective Antibiotic Delivery System for Treating Bacterial Infection In Vivo (2021 · ACS Biomaterials Science & Engineering · 被引 35)
Nondestructive characterization gender of chicken eggs by odor using SPME/GC-MS coupled with chemometrics (2021 · Poultry Science · 被引 32)