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Jiang Jiang

Jiangnan University

37

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Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein.

2022 Food Chemistry
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Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility

2021 Foods
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Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types

2021 Food Hydrocolloids
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Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH12-shifting and ultrasound treated protein

2021 Food Hydrocolloids
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Molecular, structural and biochemical characterization of a novel recombinant chlorophyllase from cyanobacterium Oscillatoria acuminata PCC 6304

2021 Microbial Cell Factories
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Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion

2019 Food Hydrocolloids
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Upregulation of antioxidant enzymes by organic mineral co-factors to improve oxidative stability and quality attributes of muscle from laying hens

2019 Food Research International
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Correlating emulsion properties to microencapsulation efficacy and nutrients retention in mixed proteins system

2019 Food Research International
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Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion

2019 Ultrasonics Sonochemistry
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Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels

2019 Journal of Agricultural and Food Chemistry
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