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Z

Zhaohui Yan

Jilin University
H指数:14
被引数:544

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Tailoring egg white protein and pea protein isolate complexes by ultrasound-assisted pH-shifting for stabilizing high internal phase Pickering emulsions as structured fat replacers in ice cream: Oral tribology and structural transfer

通过超声辅助pH调控技术调控蛋清蛋白和豌豆蛋白分离物复合物，以稳定高内相Pickering乳液作为冰淇淋中的结构脂肪替代品：口腔摩擦学及结构转化

International Journal of Biological Macromolecules
IF8.5
2026-09-180
PRE
Chengxuan Sheng; Xuanting Liu; Xiaorui Cui; Xinyi Wang; Zhaohui Yan; Ting Zhang; Jingbo Liu; Renzhao Zhang
pH-induced adsorption behavior and foaming properties of ovalbumin-lysozyme heteroprotein complexes at the air-water interface: Multi-spectroscopy and molecular dynamics simulations

pH诱导的卵白蛋白-溶菌酶异蛋白复合物在气-水界面上的吸附行为和起泡性质：多光谱和分子动力学模拟

FOOD HYDROCOLLOIDS
IF12.4
2025-06-011
PRE
Yan, Zhaohui; Zheng, Zhiyuan; Cao, Sijia; Zhang, Renzhao; Zhang, Yudan; Zhang, Yutong; Chen, Tingting; Zhang, Ting; Liu, Jingbo; Liu, Xuanting
The novel salt-containing high internal phase emulsions stabilized by complex coacervation of ovalbumin and chitosan: Application for enhancing saltiness and flavor of low-salt meat sausages

新型盐含量高的内相乳化液，由卵清蛋白和壳聚糖的复合凝聚作用稳定：在增强低盐肉肠咸味和风味中的应用

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
2025-06-010
PRE
Zhang, Ting; Lin, Jiaqi; Gao, Jialu; Wang, Xiyan; Zhang, Renzhao; Yan, Zhaohui; Zhang, Yudan; Liu, Jingbo; Liu, Xuanting

研究方向

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R
Renzhao Zhang
H 指数:10论文数:32被引数:268
X
Xuanting Liu
H 指数:23论文数:89被引数:1,519
刘
刘静波
H 指数:59论文数:475被引数:1.1万
张婷 封面图
张婷
H 指数:57论文数:721被引数:3.7万
S
Sijia Cao
H 指数:22论文数:97被引数:1,615
Y
Yudan Zhang
H 指数:17论文数:40被引数:781
J
Jingbo Liu
H 指数:28论文数:179被引数:3,341
Z
Zhiyuan Zheng
H 指数:15论文数:81被引数:691
H
Hongyu Jiang
H 指数:26论文数:114被引数:2,384
C
Chenman Li
H 指数:3论文数:8被引数:80