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Jingjing Diao

Observed names: Diao, Diao JINGJING, Jing-Jing Diao, Jing-jing Diao, Jingjing DIAO, Jing‐Jing Diao, 刁静静
ORCID: 0000-0002-4309-8808
Observed ORCID: 0000-0002-4309-8808
OpenAlex ID: A5101797485
The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein
2015 · Hongsheng Chen, Jingjing Diao, et al. · Meat Science · 66
Changes in structural and functional properties of globulin–polyphenol complexes in mung beans: exploration under different interaction ratios and heat treatment conditions
2021 · Shu Zhang, Ya‐Nan Sheng, et al. · International Journal of Food Science & Technology · 53
Effects of Heat Treatment on the Structural and Functional Properties of Phaseolus vulgaris L. Protein
2023 · Chaoyang Li, Yachao Tian, et al. · Foods · 49
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Recent advances in exploring and exploiting soybean functional peptides—a review
2023 · Yongsheng Zhu, Gang Chen, et al. · Frontiers in Nutrition · 47
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Mung Bean Protein Hydrolysate Modulates the Immune Response Through NF‐κB Pathway in Lipopolysaccharide‐Stimulated RAW 264.7 Macrophages
2019 · Jingjing Diao, Zhiping Chi, et al. · Journal of Food Science · 40
Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress
2023 · Deyin Pan, Jinming Ma, et al. · Food Chemistry X · 36
Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation
2023 · Hongsheng Chen, Jinming Ma, et al. · Meat Science · 35
Metabolomic Analysis of Flavour Development in Mung Bean Foods: Impact of Thermal Processing and Storage on Precursor and Volatile Compounds
2025 · Jingru Sun, Yanlong Li, et al. · Foods · 19
Anti-inflammatory effects of mung bean protein hydrolysate on the lipopolysaccharide- induced RAW264.7 macrophages
2022 · Jingjing Diao, Xue Miao, et al. · Food Science and Biotechnology · 19
Effect of processing on the phenolics content and antioxidant properties of mung bean
2020 · Shu Zhang, Yu‐Chao Feng, et al. · Cereal Chemistry · 19
Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market
2022 · Hongsheng Chen, Deyin Pan, et al. · Foods · 16
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Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles
2022 · Jingjing Diao, Yang Tao, et al. · Frontiers in Nutrition · 16
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Exploring the hydration promotion and cooking quality improvement of adlay seed by high hydrostatic pressure
2022 · Yangyue Ding, Mingyang Wang, et al. · LWT · 12
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The Effectiveness of Clove Extract on Oxidization-Induced Changes of Structure and Gelation in Porcine Myofibrillar Protein
2022 · Jinming Ma, Deyin Pan, et al. · Foods · 12
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Mung Bean Peptides Alleviate Dextran-Sulfate-Sodium-Induced Colitis Symptoms in Mice by Protecting the Intestinal Mechanical Barrier and Regulating Gut Microbiota
2025 · Chong Xu, Jingjing Diao, et al. · Foods · 10
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Effects of organic acids on the physico-chemical and functional characteristics of mung bean globulin amyloid fibrils
2025 · Peng Jiang, Shu Zhang, et al. · Food Bioscience · 9
Restoration and preservation effects of mung bean antioxidant peptides on H2O2 ‐induced WRL ‐68 cells via Keap1‐Nrf2 pathway
2023 · Xue Miao, Xin Liu, et al. · Food Science & Nutrition · 8
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Dynamic regulation of mung bean globulin amyloid fibrillation by Gallic acid: Structural and functional insights
2025 · Peng Jiang, Qingpeng Xu, et al. · Food Research International · 6
Interactions between different concentrations of vitexin and mung bean protein and their effects on the physicochemical and antioxidant properties of the complexes
2023 · Jin-Rui Hu, Yong-Sheng Zhu, et al. · LWT · 6
Physicochemical and adsorption properties of ultramicro insoluble dietary fiber from soybean hull.
2018 · Zengwang Guo, Ping Ma, et al. · 食品科学 · 4
The Effectiveness of Konjac Flour on the Physicochemical and Rheological Properties of the Myofibrillar Proteins of the Common Carp (Cyprinus Carpio)
2015 · Xinping Diao, Jingjing Diao, et al. · International Journal of Food Processing Technology · 3
Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods
2025 · De-yin Pan, Jin-ming Ma, et al. · Food Chemistry X · 2
The Inhibiting Effect of Bone Protein Hydrolysates on Lipid Oxidation in Pork Patties
2009 · Diao, Jingjing Jingjing, et al. · Dongbei Nongye Daxue xuebao · 2
pH-dependent interaction between Gallic acid and mung bean globulin amyloid fibrils: effects on interfacial behavior and emulsifying properties
2026 · Peng Jiang, Qingpeng Xu, et al. · Food Research International · 1
A novel solid fat mimetic developed using egg white protein and curdlan: Rheology behavior, emulsion and gel properties
2026 · Yu Zhang, Deyin Pan, et al. · Food Research International · 1
Works count: 43
Citation count: 492
H-index: 12
I10-index: 15
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