Langye Jiang

机构：South China Agricultural University

发表论文 5 篇 · 总被引 20 次 · h-index 3

代表论文

• Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder (2025 · Journal of Food Engineering · 被引 9)
• Exploring the gelation potentials of chicken heart batter: From by-product to product (2024 · Food Chemistry · 被引 7)
• Effects of red algae on the properties of chicken gels: Appearance, gelation, texture (2025 · Innovative Food Science & Emerging Technologies · 被引 4)
• Impact of high-temperature sterilization on the physicochemical and functional properties of chicken gels enriched with red algae (Palmaria palmata) (2026 · Frontiers in Soft Matter)
• Exploring the Gelation Potentials of Chicken Heart Batter: From By-Product to Product (2024 · SSRN Electronic Journal)