Yanmo Pan

Guangdong Ocean University

H指数:10

被引数:423

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Electrostatic effect and spatial conformation regulating interfacial stability and digestion of shrimp myofibrillar protein-fish oil oleogel emulsions

静电效应和空间构象调控虾肌原纤维蛋白-鱼油凝胶乳液的界面稳定性与消化性

Food Chemistry

IF9.8

2026-08-302

PRE

The mechanism of molten-globule-state conformation transition from bulk phase to oleogel interface

从体相到油凝胶界面的熔球态构象转变机制

Food Research International

IF8

2026-08-011

PRE

Assembly mechanism and digestive characteristics at pork myofibrillar protein-fish oil oleogel interface: Oil phase crystallization behavior

猪肉肌原纤维蛋白-鱼油凝胶界面处的组装机制与消化特性：油相结晶行为

Food Research International

IF8

2026-03-110

PRE

Interfacial assembly adjusting digestion and releasing mechanism of structured fish oil emulsions

界面组装调控结构化鱼油乳液的消化和释放机制

Food Chemistry

IF9.8

2025-12-110

PRE

Investigating the relationship between fish oil oleogelation and gelation characteristics: Comparison of structure and function in pork and golden pompano (Trachinotus ovatus) egg box-like protein network

研究鱼油油凝胶化与凝胶特性的关系：猪肉和金色鲯鳅（Trachinotus ovatus）类蛋盒状蛋白质网络在结构和功能上的比较

FOOD CHEMISTRY

IF9.8

2025-07-010

PRE

Effect of water redistribution on the rheological behavior of MP-PSs and 3D printability of surimi: An investigation using LF-NMR

水重分布对MP-PSs流变行为和鱼糜3D可打印性的影响：基于LF-NMR的研究

FOOD RESEARCH INTERNATIONAL

IF8

2025-05-010

PRE

The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction

FOOD HYDROCOLLOIDS

IF12.4

2025-01-010

PRE

The influence of pH-ultrasonic-induced myofibrillar protein conformation of Penaeus vannamei (Litopenaeus vannamei) on emulsification and digestion characteristics of fish oil oleogel-based emulsions

pH-超声诱导的凡纳滨对虾（Penaeus vannamei/Litopenaeus vannamei）肌原纤维蛋白构象对其鱼油油凝胶基乳状液的乳化和消化特性的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-12-011

PRE

Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition

FOOD CHEMISTRY

IF9.8

2024-11-011

PRE

The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments

FOOD HYDROCOLLOIDS

IF12.4

2024-09-014

PRE

Optimization of 3D printing formulation of shrimp surimi based on response surface method

基于响应面法的虾鱼糜3D打印配方优化

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-014

OAAI

A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction

FOOD CHEMISTRY

IF9.8

2024-02-019

PRE

Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions

不同打印参数及热加工条件下3D打印虾仁鱼糜的研究

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2024-01-012

OAAI

LF-NMR as a tool for predicting the 3D printability of surimi-starch systems

Lf-nmr作为预测鱼糜淀粉系统3D可打印性的工具

FOOD CHEMISTRY

IF9.8

2022-04-0146

PRE

Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)

FOOD CHEMISTRY

IF9.8

2022-03-0151

PRE

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis

FOOD SCIENCE & NUTRITION

IF3.8

2021-03-2542

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)

金po鱼 (Trachinotus ovatus) 鱼糜加工过程中水分变化与质地特性之间的相关性研究

JOURNAL OF FOOD SCIENCE

IF3.4

2021-01-1233

PREAI

Yanmo Pan

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