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Zhongjiang Wang

Hainan University

35H指数
162论文数
4.5K被引数
收录论文 75
发表时间
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Underlying mechanism of enzymatic deamidation combined with glycosylation on the behaviour of rice protein emulsion gel under different degrees of deamidation: Focus on protein structural changes, interfacial behavior and emulsion characterization酶促脱酰胺与糖基化协同作用对大米蛋白乳液凝胶行为的影响机制：聚焦于蛋白质结构变化、界面行为和乳液表征
errFood Hydrocolloids
IF12.4
err2026-08-08
err0
PREAI
errFuwei Sun; Shuo Zhang; Chanting Lv; Zhongjiang Wang
err分享
err收藏
Boston ivy-inspired modification of graphene oxide toward ultra-strong yet tough polyamide 56 composite fiber长春藤启发的氧化石墨烯改性，用于制备超强韧聚酰胺56复合纤维
errComposites Part B-Engineering
IF14.2
err2026-08-01
err0
PREAI
errLiu, Zhiji; Hu, Xinyi; Wang, Zhongjiang; Huang, Zhen; Wu, Jian; Zhang, Lingjie; Bao, Ningzhong
err分享
err收藏
Insights into plant-based whipped cream stabilized by pea protein aggregates via enzymatic-heat treatment: material modification, interfacial regulation and mechanism analysis基于豌豆蛋白聚集体的酶热处理法制备植物基搅打奶油的稳定性机制：材料改性、界面调控及机理分析
errFood Chemistry
IF9.8
err2026-07-01
err0
PREAI
errWei, Kaidong; Yang, Zhen; Li, Ke; Liu, Xuezhen; Xu, Jing; Guo, Zengwang; Wang, Zhongjiang; Wang, Lechuan; Huang, Zhaoxian; Jiang, Lianzhou
err分享
err收藏
Noncovalent interaction between β-conglycinin and rutin: Structural characterization, binding mechanism and emulsifying stabilityβ-大豆球蛋白与芦丁之间的非共价相互作用：结构表征、结合机制及乳化稳定性
errFood Hydrocolloids
IF12.4
err2026-05-01
err0
PREAI
errFuwei Sun; Haotian Liu; Chaojiang Dong; Yang Li; Zengwang Guo; Lianzhou Jiang; Zhongjiang Wang; Fang Kou
err分享
err收藏
Enhancing high-fibre cereal food quality through microbial-enzymatic processing: Mechanisms, applications, and prospects通过微生物-酶法加工提升高纤维谷物的食品质量：机制、应用与展望
errFood Chemistry
IF9.8
err2025-12-18
err0
PREAI
errMengchuan He; András Koris; Attila Csighy; Linyi Zhou; Zhongjiang Wang; Bingyu Chen; Xiaoyong Liu; Xuchun Zhu; Zhaowei Han; Feiyue Ren; Hongzhi Liu
err分享
err收藏
Soybean Hull Polysaccharides: Extraction Technologies, Structure–Function Relationships, and Emerging Bioactivities大豆皮多糖：提取技术、结构-功能关系及新兴生物活性
errTrends in Food Science & Technology
IF15.4
err2025-12-12
err0
PREAI
errZixuan Zhang; Hanbing Jia; András Koris; Attila Csighy; Bingyu Chen; Linyi Zhou; Xiaoyong Liu; Zhongjiang Wang; Feiyue Ren; Hongzhi Liu
err分享
err收藏
Effects of Selective Enzymatic Hydrolysis on Structural Properties and Gel Properties of Soybean Protein Isolate选择性酶解对大豆分离蛋白结构特性和凝胶特性的影响
errFoods 2025, Vol. 14, Page 3892
IF5.1
err2025-11-15
err0
errOAAI
errZhijun Fan; Yue San; Saike Tang; Anhui Ren; Yuejiao Xing; Li Zheng; Zhongjiang Wang
err分享
err收藏
High internal phase Pickering emulsions for 3D printing constructed from enzyme deamidated peanut protein microgel particles高内相Pickering乳液用于3D打印，由酶去酰胺化花生蛋白微凝胶颗粒构建
errFood Hydrocolloids
IF12.4
err2025-11-07
err0
PREAI
errJingrui Hu; Yapeng Liu; Yanan Guo; Lulu Shen; Fuwei Sun; Lianzhou Jiang; Zhongjiang Wang; Zengwang Guo
err分享
err收藏
Soy protein isolate/inulin complexes as potential sugar replacers in cream: Mechanism analysis based on fat crystal behavior大豆分离蛋白/菊粉复合物作为奶油中潜在糖替代品的机制分析：基于脂肪晶体行为
errFood Chemistry
IF9.8
err2025-09-27
err0
PREAI
errJiayu Zhang; Huiyuan Lang; Fangxiao Lou; Sibo Liu; Tianfu Cheng; Daoying Wang; Lianzhou Jiang; Zhongjiang Wang; Meng Hu; Zengwang Guo
err分享
err收藏
Investigation of how protein structure affects the adsorption of furan flavor compounds based on flash-evaporation treatment-induced soy protein isolate基于闪蒸处理诱导的大豆分离蛋白，研究蛋白质结构如何影响呋喃风味化合物的吸附。
errFood Chemistry: X
IF0
err2025-08-22
err0
errOAAI
errZhongjiang Wang; Jiankun Shi; Genna Ba; Caihua Liu; Yuan Meng; Yapeng Liu; Zengwang Guo; Haotian Liu; Hongbo Sun
err分享
err收藏
Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder利用大豆粕和大豆粉制备的成本效益高且品质优良的植物基肉制品模拟物的物理化学特性
errFood Chemistry: X
IF0
err2025-08-08
err0
errOAAI
errZhongjiang Wang; Yachao Tian; Chunfang Ma; Chaojiang Dong; Yunfeng Zeng; Shuo Zhang; Qingfeng Ban; Zengwang Guo; Hongbo Sun
err分享
err收藏
Flavor Substances of Plant Foods: A Review of Structural Properties, Biogenic Flavor Mechanisms, and Challenges植物性食品的风味物质: 结构特性，生物风味机制和挑战的综述
errJournal of Food Science
IF3.4
err2025-07-21
err0
PREAI
errYuejiao Xing; Hongjuan Teng; Yue San; Li Zheng; Bailiang Li; Zhongjiang Wang; Joe M. Regenstein
err分享
err收藏
Novel high internal phase Pickering emulsions stabilized by metal-phenolic networks-modified multicomponent complex particles: Interfacial adsorption behavior and stabilization mechanism新型高内相Pickering乳液：金属酚类网络修饰的多组分复合颗粒的界面吸附行为及稳定机理
errFood Chemistry
IF9.8
err2025-07-09
err0
PREAI
errLechuan Wang; Chunmei Cheng; Sha Luo; Xinyang Huang; Jing Xu; Zengwang Guo; Zhongjiang Wang; Zhaoxian Huang; Lianzhou Jiang
err分享
err收藏
Regulation of protein flexibility and promoting the formation of high internal phase emulsions in peanut protein isolate using dual succinylation and ultrasonication modifications通过双琥珀酰化和超声处理改性调控花生蛋白分离物的蛋白柔性并促进高内相乳液的生成
errFood Chemistry: X
IF0
err2025-07-03
err0
errOAAI
errFuwei Sun; Genna Ba; Chaojiang Dong; Zhijun Fan; Hongjian Zhang; Lulu Shen; Lianzhou Jiang; Zhongjiang Wang; Zengwang Guo
err分享
err收藏
Soybean β-conglycinin-debranched starch flexible nano-conjugates: Focus on formation mechanism and physicochemical characteristics大豆β-伴球蛋白-去支链淀粉柔性纳米偶联物：聚焦于形成机制和物理化学特性
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err1
PREAI
errYang, Zhen; Song, Yuanyang; Chen, Liang; Wang, Zhongjiang; Wang, Lechuan; Guo, Zengwang; Jiang, Lianzhou; Huang, Zhaoxian
err分享
err收藏
Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods聚焦于酪蛋白-透明质酸复合物的形成机制和发泡性能：制造高可塑性的3D多孔食品
errFOOD HYDROCOLLOIDS
IF12.4
err2025-05-02
err0
PREAI
errLin, Yujie; Geng, Haoyuan; Guo, Zengwang; Wang, Zhongjiang; Ban, Qingfeng; Wang, Ningzhe
err分享
err收藏
Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds大豆分离蛋白凝胶通过卡拉胶辅助的有限酶解进行改良：凝胶特性和与选定风味化合物的结合能力
errFOOD HYDROCOLLOIDS
IF12.4
err2025-04-29
err0
PREAI
errZhang, Shuo; Liu, Sibo; Lou, Fangxiao; Sun, Fuwei; Gong, Qi; Wang, Daoying; Wang, Zhongjiang; Guo, Zengwang
err分享
err收藏
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties
errFOOD HYDROCOLLOIDS
IF12.4
err2025-02-01
err2
PREAI
errGuo, Yanan; Zhang, Shuo; Gu, Yue; Cheng, Tianfu; Sun, Fuwei; Wang, Yichang; Wang, Daoying; Wang, Zhongjiang; Guo, Zengwang
err分享
err收藏
Stabilizing effect of Leuconostoc mesenteroides Lm10 produced dextran in situ on stirred soy yogurt: Structure-function relationship
errCARBOHYDRATE POLYMERS
IF12.5
err2025-01-01
err0
PREAI
errDai, Yiqiang; Wang, Zhe; Wang, Zhongjiang; Dong, Mingsheng; Wang, Daoying; Xia, Xiudong
err分享
err收藏
Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties
errFOOD HYDROCOLLOIDS
IF12.4
err2024-12-01
err5
PREAI
errHou, Jingjie; Chang, Hongyu; Liu, Yufei; Zhang, Huajiang; Li, Hanyu; Wang, Zhongjiang; Rayan, Ahmed M.; Ghamry, Mohamed; Mohamed, Taha Ahmed; Zhao, Kuangyu
err分享
err收藏

研究方向

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合作学者
合作期刊
李
李杰 (Jinghong Li)
H 指数: 130 · 论文数: 822
刘
刘俊 (Jun Liu)
H 指数: 105 · 论文数: 899
张民 封面图
张民 (M. Zhang)
H 指数: 91 · 论文数: 1.0K
J
Jun Liu
H 指数: 78 · 论文数: 420
J
Joe M. Regenstein
H 指数: 77 · 论文数: 402
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