Jian ZHONG
Shanghai Ocean University
H-index: 42
Asia-China
Top articles of Jian ZHONG
Two types of pH-responsive genipin-crosslinked gelatin conjugates with high surface hydrophobicity for emulsion stabilization
Food Hydrocolloids
2024/5/1
Jian Zhong
H-Index: 26
Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and …
International Journal of Biological Macromolecules
2024/4/10
Jian Zhong
H-Index: 26
Preparation of food-grade EDC/NHS-crosslinked gelatin nanoparticles and their application for Pickering emulsion stabilization
Food Chemistry
2024/3/15
Li Li
H-Index: 15
Jian Zhong
H-Index: 26
Fish oil encapsulation by genipin-crosslinked complex coacervation between gelatin and different anionic polysaccharides
Food Hydrocolloids
2024/2/26
Wenjie Zhang
H-Index: 6
Jian Zhong
H-Index: 26
Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates
Food Chemistry: X
2024/2/20
Jian Zhong
H-Index: 26
Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders
npj Science of Food
2024/2/3
Jian Zhong
H-Index: 26
Interaction of curcumin with four types of gelatins in nanoparticles: Mechanism and application for emulsion stabilization
Food Hydrocolloids
2024/1/1
Yang Tan
H-Index: 2
Jian Zhong
H-Index: 26
Application of atomic force microscopy for food proteins
2023/1/1
Operation procedures of atomic force microscopy for food and biological samples
2023/1/1
Regenerated silk fibroin for the stabilization of fish oil-loaded Pickering emulsions
Colloids and Surfaces A: Physicochemical and Engineering Aspects
2023/12/5
Jiamin Xu
H-Index: 4
Jian Zhong
H-Index: 26
A review on the chemical modification of alginates for food research: Chemical nature, modification methods, product types, and application
2023/9/25
Hongbin Zhang
H-Index: 4
Jian Zhong
H-Index: 26
Development of tilapia muscle-based Shanghai smoked fish and the effect of salt amounts in the preparation process
LWT
2023/8/15
Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques
Application of Thermo-fluid Processes in Energy Systems: Key Issues and Recent Developments for a Sustainable Future
2018
Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules
npj Science of Food
2023/6/27
Hongbin Zhang
H-Index: 4
Jian Zhong
H-Index: 26
Development and application of lipidomics for food research.
Advances in Food and Nutrition Research
2023/5/9
Jiahui Chen
H-Index: 7
Jian Zhong
H-Index: 26
Gelatin as a bioactive nanodelivery system for functional food applications
2023/5/5
Yang Tan
H-Index: 2
Jian Zhong
H-Index: 26
Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid
Food Hydrocolloids
2023/4/1
Jian Zhong
H-Index: 26
Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion
Food Chemistry: X
2023/3/30
Li Li
H-Index: 15
Jian Zhong
H-Index: 26
Preparation of multicore millimeter-sized spherical alginate capsules to specifically and sustainedly release fish oil
Food Science and Human Wellness
2023/3/1
Quality evaluation and shelf-life prediction model establishment of frozen Chinese mitten crab (Eriocheir sinensis)
LWT
2023/1/1
