近5年以来研究性论文(唯一一作或唯一通讯)
2024年 1. Qiao Cheng, Changqi Liu, Jing Zhao, Jiawei Qin, and Yaosong Wang*. Hydroxyl radical-induced oxidation boosts the gelation of ginkgo seed protein in the presence of hyaluronic acid. International Journal of Biological Macromolecules, 2024, 282(Part 2): 136960. 2. Qiao Cheng, Changqi Liu, Jing Zhao, Fengxian Guo, Jiawei Qin, and Yaosong Wang*. Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins. Food Chemistry, 2025, 463(Part 1): 141114. 3. 程巧,葛慧芳,秦佳伟,王耀松. 外源性羟基自由基氧化对银杏果分离蛋白凝胶特性的影响. 精细化工, 2024, Accept. 4. Jieyu You, Changqi Liu, Jing Zhao, Fengxian Guo, and Yaosong Wang*. pH dominates the formation of ginkgo seed protein and whey protein composite gels. Food Bioscience, 2024, 60: 104245. 5. Qiao Cheng, Changqi Liu, Jing Zhao, Fengxian Guo, Jiawei Qin, and Yaosong Wang*. Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel. Food Bioscience, 2024, 59: 104204. 6. 秦佳伟,程巧,王耀松. 银杏果分离蛋白-普鲁兰多糖共聚物的凝胶质构可调控特性. 精细化工, 2024, 7. Luyan Zhang, Huifang Ge, Jing Zhao, Changqi Liu, and Yaosong Wang*. L-theanine improves the gelation of ginkgo seed proteins at different pH levels. Gels, 2024, 10(2), 131.
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