胡

胡锦华 (Jinhua Hu)

China Jiliang University

H指数:12

被引数:865

个人简介

2004年获江南大学化学与材料工程专业工学学士学位；2007年获复旦大学高分子化学与物理专业理学硕士学位；2013年获新加坡南洋理工大学材料科学与工程专业工学博士学位。

教育背景

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工作经历

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荣誉奖项

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Hyaluronate chain characteristics modulate interfacial dissipation and staged digestion of micellar casein-based HIPE gels

透明质酸链特征调控胶束酪蛋白基HIPE凝胶的界面耗散和分阶段消化

Food Hydrocolloids

IF12.4

2026-07-220

PRE

Synergistic defect engineering and water state modulation in GO/Eu-doped SnSe hydrogels for efficient solar desalination

GO/Eu掺杂SnSe水凝胶中协同缺陷工程与水状态调控用于高效太阳能脱盐

Chemical Engineering Journal

IF13.2

2026-07-010

PRE

Protein-driven interfacial engineering shapes fat networks and mechanical resilience in frozen colloids

蛋白质驱动的界面工程塑造了冷冻胶体中的脂肪网络和机械韧性。

Food Hydrocolloids

IF12.4

2026-02-110

PRE

pH-Regulated Pectin-Protein Purees Tailored by Protein Molecular Architecture for Dysphagia-Friendly Food Design

Food Bioscience

IF5.9

2026-01-180

PRE

Policy-anchored sustainability: Decarbonizing the food cold chain

政策锚定的可持续性：食品冷链的脱碳

Renewable and Sustainable Energy Reviews

IF16.3

2025-07-100

PRE

Natural inhibitor combinations targeting α-amylase and α-Glucosidase: A food-derived strategy for safer type 2 diabetes management

靶向α-淀粉酶和α-葡萄糖苷酶的天然抑制剂组合：一种源自食物的更安全的2型糖尿病管理策略

Food Bioscience

IF5.9

2025-06-240

PRE

HIPE-gels performance: Role of sodium hyaluronate conformation and concentration in structure and 3D printing

HIPE-gels性能：透明质酸钠构象和浓度在结构和3D打印中的作用

FOOD BIOSCIENCE

IF5.9

2025-05-010

PRE

Investigating the role of water in rheological and friction properties of pureed foods: A deep dive into avocado puree

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-01-012

PRE

Establishing a maturity prediction model for respiratory fruits via ethylene-regulated physiology: A case investigation of avocado

FOOD BIOSCIENCE

IF5.9

2024-06-010

PRE

Preparation and characterization of bifunctional edible gellan-polylysine fiber (vol 204, pg 293, 2022)

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-05-010

PRE

Solar driven thermal responsive polyionic liquid/PDDA semi-IPN hydrogel for near-room temperature membrane-free osmotic desalination

CHEMICAL ENGINEERING JOURNAL

IF13.2

2024-02-013

PRE

Hyaluronic acid applied as a natural flavor enhancer and its mechanism exploration

FOOD BIOSCIENCE

IF5.9

2023-10-017

PRE

Effect of cold storage on human milk fat globule membrane: Microstructure and proteomic analysis

冷藏对人乳脂肪球膜的影响: 微观结构和蛋白质组学分析

FOOD BIOSCIENCE

IF5.9

2023-10-013

PRE

Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications

FOOD HYDROCOLLOIDS

IF12.4

2023-07-0113

Conformational entropy of hyaluronic acid contributes to taste enhancement

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-06-015

PRE

Preparation and characterization of bifunctional edible gellan-polylysine fiber

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2022-04-012

PRE

Membrane-free osmotic desalination at near-room temperatures enabled by thermally responsive polyionic liquid hydrogels

JOURNAL OF MATERIALS CHEMISTRY A

IF9.5

2022-01-014

PRE

The impact of land use and cover change on soil organic carbon and total nitrogen storage in the Heihe River Basin: A meta-analysis

黑河流域土地利用/覆被变化对土壤有机碳和全氮储量影响的meta分析

JOURNAL OF GEOGRAPHICAL SCIENCES

IF5.2

2019-08-1424

OAAI

Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules

FOOD CHEMISTRY

IF9.8

2018-12-0117

PREAI

Homoepitaxial growth on semiconductor nanocrystals for efficient and stable visible-light photocatalytic hydrogen evolution

NANOSCALE

IF5.1

2017-01-0111

PREAI

胡锦华 (Jinhua Hu)

个人简介

教育背景

工作经历

荣誉奖项

研究方向