Author

Aiguo Luo

Institution: Jinzhong University

Observed institution: Jinzhong University

ORCID: 0000-0002-8728-8080

Observed ORCID: 0000-0002-8728-8080

OpenAlex ID: A5128787445

Improving solubility and foaming properties of Spirulina platensis protein isolate: Insights into the effect of succinylation modification on structural conformation and physicochemical properties

2026 · Xin Hong, Liuping Fan, et al. · Food Hydrocolloids · 5

Structural characterization of glycosylated flaxseed protein and its potential as a nanoparticle delivery system

2026 · Pengyu Zhu, Xuan Ma, et al. · Food Research International · 2

Structural integrity and alleviation efficacy of phycocyanin in ulcerative colitis: A review on preparation, stability, and molecular mechanisms

2026 · Xuan Ma, Pengyu Zhu, et al. · Trends in Food Science & Technology · 1

Artificial intelligence model selection guided by food matrix characteristics: a review based on the matrix–data–task–model framework

2026 · Chenchen Yang, Liuping Fan, et al. · Trends in Food Science & Technology

Multi-spectroscopy and coarse-grained model reveal self-assembly mechanisms of glycosylated flaxseed protein-ethyl cellulose nanoparticles to enhance curcumin bioaccessibility

2026 · Pengyu Zhu, Chenchen Yang, et al. · Food Research International

Microbial fermentation of medicine-food homology plants for type 2 diabetes mellitus intervention: From molecular structural remodeling to gut-host metabolic crosstalk

2026 · Xuan Ma, Pengyu Zhu, et al. · Food Bioscience

Dysphagia-friendly high internal phase emulsions stabilized by whey protein isolate-tamarind gum Maillard conjugates: rheological behavior, IDDSI compliance and stability

2026 · Pengyu Zhu, Zilong Wang, et al. · Food Research International

Works count: 7

Citation count: 8

H-index: 2

I10-index: