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Jing Gan

Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis
2019 · Hao Chen, Jing Gan, et al. · Food Chemistry · 175
Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure
2017 · Yongquan Wang, Jing Gan, et al. · Food Hydrocolloids · 92
New insights into the functionality of protein to the emulsifying properties of sugar beet pectin
2016 · Hao Chen, Shuang Qiu, et al. · Food Hydrocolloids · 92
Physicochemical properties and anti-oxidation activities of ulvan from Ulva pertusa Kjellm
2021 · Jieteng Chen, Weishun Zeng, et al. · Algal Research · 71
Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum
2022 · Xiao Kong, Ziqun Xiao, et al. · Gels · 57
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Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions
2018 · Yongquan Wang, Jing Gan, et al. · Food Hydrocolloids · 55
A pH-sensitive semi-interpenetrating polymer network hydrogels constructed by konjac glucomannan and poly (γ-glutamic acid): Synthesis, characterization and swelling behavior
2021 · Chongyang Zhu, Ning Tang, et al. · International Journal of Biological Macromolecules · 52
Binding of curcumin to barley protein Z improves its solubility, stability and bioavailability
2022 · Zhenghui Jiang, Jing Gan, et al. · Food Chemistry · 49
Physically Crosslinked Hydrogels Based on Poly (Vinyl Alcohol) and Fish Gelatin for Wound Dressing Application: Fabrication and Characterization
2020 · Teng Ren, Jing Gan, et al. · Polymers · 48
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A pH-sensitive hydrogel based on carboxymethylated konjac glucomannan crosslinked by sodium trimetaphosphate: Synthesis, characterization, swelling behavior and controlled drug release
2023 · Chongyang Zhu, Xiaojun Zhang, et al. · International Journal of Biological Macromolecules · 46
Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative
2023 · Jing Gan, Xiao Kong, et al. · Frontiers in Nutrition · 40
Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate
2023 · Xiao Kong, Ziqun Xiao, et al. · Frontiers in Nutrition · 40
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Effects of sodium carbonate and potassium carbonate on colloidal properties and molecular characteristics of konjac glucomannan hydrogels
2018 · Xuanbo Liu, Jing Gan, et al. · International Journal of Biological Macromolecules · 40
Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins
2015 · Jiyuan Liu, Jing Gan, et al. · Journal of Functional Foods · 35
Novel Soy Peptide CBP: Stimulation of Osteoblast Differentiation via TβRI-p38-MAPK-Depending RUNX2 Activation
2022 · Kuaitian Wang, Xiao Kong, et al. · Nutrients · 34
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Interactions of β-Conglycinin (7S) with Different Phenolic Acids—Impact on Structural Characteristics and Proteolytic Degradation of Proteins
2016 · Jing Gan, Hao Chen, et al. · International Journal of Molecular Sciences · 34
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The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods
2022 · Zhe Wang, Juanjuan Wu, et al. · Foods · 32
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Isolation, characterization, and molecular docking analyses of novel calcium‐chelating peptide from soy yogurt and the study of its calcium chelation mechanism
2022 · Jing Gan, Ziqun Xiao, et al. · Journal of the Science of Food and Agriculture · 29
Cellular uptake and trans-enterocyte transport of phenolics bound to vinegar melanoidins
2017 · Jiyuan Liu, Jing Gan, et al. · Journal of Functional Foods · 28
The negative electrostatic potential of the coordination between calcium and carboxyl/oxygen group in calcium-peptide complexes contributes to calcium utilization
2024 · Mengqi Jian, Kuaitian Wang, et al. · Food Chemistry · 26
New insights into the antioxidant activity and components in crude oat oil and soybean oil
2015 · Hao Chen, Shuang Qiu, et al. · Journal of Food Science and Technology · 26
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Preparation and Properties of Salecan–Soy Protein Isolate Composite Hydrogel Induced by Thermal Treatment and Transglutaminase
2022 · Jing Gan, Lirong Sun, et al. · International Journal of Molecular Sciences · 25
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Hawthorn total flavonoids ameliorate hyperlipidemia through AMPK / SREBP1 ‐c and PPAR α/ PGC ‐1α/ CPT ‐ 1A pathway activation and gut microbiota modulation
2025 · Liping Zheng, Zhihao Lu, et al. · Journal of the Science of Food and Agriculture · 23
Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice
2018 · Xue‐Jiao Xu, Yan‐Hua Li, et al. · Journal of Food Science · 22
Preparation and Characterization of Multilayer pH-Responsive Hydrogel Loaded Ganoderma lucidum Peptides
2023 · Ruobing Liu, Jing Gan, et al. · Foods · 18
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Works count: 44
Citation count: 1,324
H-index: 23
I10-index: 33
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