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J

Jing Wang

Yangzhou University

27H指数
86论文数
2.1K被引数
收录论文 52
发表时间
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Mechanism of the effect of digested ovalbumin peptides on the calcium bioaccessibility of eggshell: Peptideomics and molecular docking消化卵白蛋白肽对蛋壳钙生物可及性影响的机制：肽组学和分子对接
errFood Bioscience
IF5.9
err2025-08-29
err0
PREAI
errXiaoxing Guo; Na Li; Xueying Wan; Ruitian Li; Nan Li; Xinhui Zhu; Jing Wang
err分享
err收藏
Recent progress in hygroscopicity improvement strategies of protein-based films for edible food packaging近期蛋白质基薄膜在食用食品包装中的吸湿性改善策略研究进展
errTrends in Food Science & Technology
IF15.4
err2025-08-29
err0
PREAI
errYiyi Chen; Xiangren Meng; Linlin Zhao; Pei Peng; Ying Ma; Jing Wang
err分享
err收藏
Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature柠檬酸钠对在不同温度下形成的酪蛋白/黄原胶双凝胶凝胶特性的影响
errCARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS
IF6.5
err2025-06-01
err2
errOAAI
errZhang, Weibo; Zhao, Liang; Wang, Jing; Hu, Yao; Wang, Yi; Wang, Pengjie; Su, Jiaqi; Zhang, Hao; Wang, Ran; Ren, Fazheng; Chen, Chong
err分享
err收藏
Enhanced textural properties of milk-low acyl gellan dual gels by exogenous calcium外源钙对牛奶-低酰基结冷胶双凝胶质地性能的增强作用
errAPPLIED FOOD RESEARCH
IF6.2
err2025-06-01
err0
errOAAI
errWang, Jing; Chen, Zuguo; Shu, Xi; Zou, Yijiao; Chen, Xueke; Zhang, Weibo; Chen, Chong
err分享
err收藏
Functional modification of edible film based on egg white protein and its application in food preservation: A review基于蛋清蛋白的可食用薄膜功能性改良及其在食品保鲜中的应用：综述
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2025-05-01
err1
PREAI
errWang, Jing; Peng, Pei; Li, Jun; Chen, Yiyi; Lv, Yuanqi; Meng, Xiangren
err分享
err收藏
Identification and Functional Characterization of Soybean Microexon in Response to Saline-Alkali Stress大豆微外显子在盐碱胁迫响应中的鉴定与功能表征
errPLANT CELL AND ENVIRONMENT
IF6.3
err2025-04-29
err0
PREAI
errLi, Yang; Fang, Qingxi; Cao, Yingxue; Yang, Mingyu; Wang, Jing; Wang, Meizi; Li, Na; Meng, Fanli
err分享
err收藏
A bibliometric analysis of current research, development status, and future development trends of soy and whey proteins
errFRONTIERS IN NUTRITION
IF5.1
err2025-03-05
err0
errOAAI
errLi, Meng-jie; Feng, Duo; Ma, Meng-han; Han, Di; Li, Hu; Li, Na; Liu, Tian-xin; Fan, Jia-yu; Wang, Jing
err分享
err收藏
Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles添加Curdlan可提升热灭菌米粉的烹饪特性、流变特性和质地属性。
errFOODS
IF5.1
err2025-02-17
err0
errOAAI
errWang, Jing; Liu, Yongxin; Sun, Qingjie; Li, Man; Wang, Yanfei; Xie, Fengwei
err分享
err收藏
Protein nutritional support: The prevention and regulation of colorectal cancer and its mechanism research
errFOOD FRONTIERS
IF6.9
err2024-09-16
err0
errOAAI
errFeng, Duo; Han, Di; Li, Mengjie; Li, Hu; Li, Na; Liu, Tianxin; Wang, Jing
err分享
err收藏
Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations
errFOOD HYDROCOLLOIDS
IF12.4
err2024-07-01
err13
PREAI
errLi, Hanyu; Zhao, Minghui; Li, Jinghong; Wang, Jiaqi; Zhang, Huajiang; Wang, Jing; Xia, Ning; Wang, Zhongjiang; Rayan, Ahmed M.
err分享
err收藏
Polysaccharide- and protein-based edible films combined with microwave technology for meat preservation
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-06-01
err0
PREAI
errGan, Chunmei; Wang, Jing; Yuan, Zhenyu; Cui, Malin; Sun, Shuyang; Alharbi, Metab; Alasmari, Abdullah F.; Du, Wenxiao; Zhang, Xiaoyan; Yang, Da-Peng
err分享
err收藏
Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage
errFOOD CHEMISTRY
IF9.8
err2024-04-01
err7
PREAI
errZhang, Hong; Wei, Afeng; Zhou, Sijie; Zhang, Huajiang; Xia, Ning; Wang, Jing; Ma, Yanqiu; Fan, Min
err分享
err收藏
Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-04-01
err11
PREAI
errLi, Hanyu; Liu, Mengzhuo; Han, Siyao; Hua, Shihui; Zhang, Huajiang; Wang, Jing; Xia, Ning; Liu, Yujia; Meng, Dekun
err分享
err收藏
Enhancing encapsulation of curcumin by pH-driven and sodium alginate blending with ovalbumin as a carrier
errFOOD HYDROCOLLOIDS
IF12.4
err2024-04-01
err14
PREAI
errLi, Hanyu; Zhao, Minghui; Zhou, Sijie; Zhang, Huajiang; Wang, Jing; Xia, Ning; Liu, Yujia; Hua, Shihui; Tan, Guixin
err分享
err收藏
Enhanced hydrogen production from straws using microwave-assisted pyrolysis with NiO/C based catalyst/absorbent
errINTERNATIONAL JOURNAL OF HYDROGEN ENERGY
IF8.3
err2024-03-01
err2
PREAI
errYue, Mingli; Cheng, Jingxin; Jiang, Qiuhang; Xu, Guoqiang; Wang, Jing; Fu, Ying; Ye, Fei
err分享
err收藏
Protein-based active films: Raw materials, functions, and food applications
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2024-02-08
err9
PREAI
errLiu, Mengzhuo; Zhang, Xiaohan; Wei, Afeng; Li, Hanyu; Zhang, Huajiang; Zheng, Li; Xia, Ning; Wang, Jing
err分享
err收藏
Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-02-01
err16
PREAI
errHou, Jingjie; Tan, Guixin; Hua, Shihui; Zhang, Huajiang; Wang, Jing; Xia, Ning; Zhou, Sijie; An, Dong
err分享
err收藏
The role of polysaccharides in improving the functionality of zein coated nanocarriers: Implications for colloidal stability under environmental stresses
errFOOD CHEMISTRY
IF9.8
err2024-01-01
err19
PREAI
errShehzad, Qayyum; Liu, Zelong; Zuo, Min; Wang, Jing
err分享
err收藏
Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin
errFOOD HYDROCOLLOIDS
IF12.4
err2023-12-01
err24
PREAI
errZhang, Xiaohan; Huang, Zhao; An, Dong; Zhang, Huajiang; Wang, Jing; Xia, Ning; Ma, Yanqiu; Han, Siyao; Wei, Afeng
err分享
err收藏
Wheat gluten amyloid fibrils: Conditions, mechanism, characterization, application, and future perspectives
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2023-12-01
err8
PREAI
errZhang, Huijuan; Lv, Shihao; Jin, Chengming; Ren, Feiyue; Wang, Jing
err分享
err收藏

研究方向

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