Jianfei He

机构：South China Agricultural University, Zhejiang University of Science and Technology, Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology

发表论文 31 篇 · 总被引 364 次 · h-index 11

代表论文

• Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism (2024 · Food Hydrocolloids · 被引 54)
• Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques (2025 · Food Research International · 被引 46)
• Innovative multistep modifications of β-Lactoglobulin for enhanced emulsifying and antioxidant activities (2023 · Food Hydrocolloids · 被引 39)
• Extraction, characterization, and molecular docking study of umami peptides from Antarctic krill (2024 · Food Bioscience · 被引 27)
• Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism (2024 · Food Chemistry · 被引 24)
• High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion (2024 · Food Chemistry · 被引 23)