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Weiping Jin

Observed names: Wei-Ping Jin, Wei-ping Jin, Weiping JIN
ORCID: 0000-0002-2184-1955
Observed ORCID: 0000-0002-2184-1955
OpenAlex ID: A5079783820
Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation
2015 · Bakht Ramin Shah, Yan Li, et al. · Food Hydrocolloids · 352
Green synthesis of xanthan conformation-based silver nanoparticles: Antibacterial and catalytic application
2013 · Wei Xu, Weiping Jin, et al. · Carbohydrate Polymers · 138
Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties
2016 · Wenfei Xiong, Cong Ren, et al. · Food Hydrocolloids · 137
Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility
2020 · Rui Zhang, Lan Zhou, et al. · LWT · 134
Physical stabilities of taro starch nanoparticles stabilized Pickering emulsions and the potential application of encapsulated tea polyphenols
2018 · Ping Shao, Haoya Zhang, et al. · International Journal of Biological Macromolecules · 134
Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation
2021 · Fangcheng Jiang, Yijun Pan, et al. · Food Hydrocolloids · 130
Gelatin-Based Nanocomplex-Stabilized Pickering Emulsions: Regulating Droplet Size and Wettability through Assembly with Glucomannan
2017 · Weiping Jin, Jieyu Zhu, et al. · Journal of Agricultural and Food Chemistry · 112
Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface
2017 · Dengfeng Peng, Weiping Jin, et al. · Journal of Agricultural and Food Chemistry · 99
Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation
2013 · Xiaopeng Geng, Bing Cui, et al. · Food Hydrocolloids · 97
Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions
2015 · Chunlan Zhang, Wei Xu, et al. · Food Research International · 91
Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature
2017 · Dengfeng Peng, Weiping Jin, et al. · Food Hydrocolloids · 89
Encapsulation and release behavior of curcumin based on nanoemulsions-filled alginate hydrogel beads
2019 · Wei Xu, Lu Huang, et al. · International Journal of Biological Macromolecules · 88
Application of micronized konjac gel for fat analogue in mayonnaise
2013 · Jing Li, Yuntao Wang, et al. · Food Hydrocolloids · 88
Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms
2020 · Wei Yang, Chujun Deng, et al. · Food Research International · 82
Nanoemulsions for food: properties, production, characterization, and applications
2016 · Weiping Jin, Wei Xu, et al. · Elsevier eBooks · 81
Analysis of deacetylated konjac glucomannan and xanthan gum phase separation by film forming
2015 · Weiping Jin, Rukun Song, et al. · Food Hydrocolloids · 79
Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles
2020 · Dengfeng Peng, Weiping Jin, et al. · Food Hydrocolloids · 78
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Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree
2014 · Yaping An, Bing Cui, et al. · Food Hydrocolloids · 77
A simple and feasible approach to purify konjac glucomannan from konjac flour – Temperature effect
2014 · Wei Xu, Sujuan Wang, et al. · Food Chemistry · 75
Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork
2022 · Rui Li, Mengyan Guo, et al. · Food Chemistry · 74
Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles
2018 · Wei Xu, Weiping Jin, et al. · International Journal of Biological Macromolecules · 66
The anti-inflammatory potential of protein-bound anthocyanin compounds from purple sweet potato in LPS-induced RAW264.7 macrophages
2020 · Tian Jiang, Jian Zhou, et al. · Food Research International · 65
Effect of pulsed electric field on assembly structure of α-amylase and pectin electrostatic complexes
2019 · Weiping Jin, Zhifeng Wang, et al. · Food Hydrocolloids · 64
Curcumin loaded and protective system based on complex of κ-carrageenan and lysozyme
2014 · Wei Xu, Weiping Jin, et al. · Food Research International · 61
Degraded konjac glucomannan by γ-ray irradiation assisted with ethanol: Preparation and characterization
2013 · Weiping Jin, Wei Xu, et al. · Food Hydrocolloids · 61
Works count: 150
Citation count: 4,809
H-index: 40
I10-index: 96
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