Chong Chen

机构：Jiangnan University, Ministry of Education, State Key Laboratory of Food Science and Technology, Chongqing Municipal Government, China Agricultural University · ORCID：0000-0003-3112-4308

发表论文 19 篇 · 总被引 266 次 · h-index 9

代表论文

• Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese (2020 · Journal of Dairy Science · 被引 46)
• The physical and structural properties of acid–Ca2+ induced casein–alginate/Ca2+ double network gels (2023 · International Journal of Biological Macromolecules · 被引 40)
• Improving the textural properties of camel milk acid gel by treatment with trisodium citrate and transglutaminase (2018 · LWT · 被引 33)
• Study of monoglycerides enriched with unsaturated fatty acids at sn-2 position as oleogelators for oleogel preparation (2021 · Food Chemistry · 被引 32)
• Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal (2021 · Food Science of Animal Resources · 被引 30)
• The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels (2018 · Molecules · 被引 18)