Author

Fujun Guo

OpenAlex ID: A5108961866

The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology

2024 · Liu Dong, Fujun Guo, et al. · Food Chemistry · 30

GC-IMS combined with multivariate statistical analysis: An efficient strategy for characterizing flavor components and assessing storage stability of egg yolk powder

2025 · Jiahui Song, Shuyun Chen, et al. · Food Chemistry · 20

GC-IMS and chemometrics identify critical flavor control points in egg yolk powder processing

2025 · Jiahui Song, Yaru Li, et al. · Food Control · 17

Dynamic changes of volatile compounds during the processing of egg white powder based on GC-IMS investigation

2025 · Aini Sun, Yaru Li, et al. · Food Chemistry · 17

Effect of Low-Density Lipoprotein (LDL) and High-Density Lipoprotein (HDL) on Frozen Gelation of Egg Yolk

2025 · Junze Yuan, Songyi Lin, et al. · Foods · 11

Co-enzymatic hydrolysis enhanced thermal stability of mayonnaise

2024 · Guangshun Jiang, Songyi Lin, et al. · Food Bioscience · 9

Enhancing the thermal stability of mayonnaise via composite enzymatic hydrolysis of egg yolk

2026 · Hetong Jin, Songyi Lin, et al. · European Food Research and Technology · 2

Comprehensive profiling of volatile compound dynamics during whole egg powder processing using GC-IMS coupled with multivariate statistical analysis

2025 · Yuan Gao, Fujun Guo, et al. · Journal of Food Measurement & Characterization

Process optimization of thermal stability of mayonnaise based on phospholipase A2 (PLA2) and flavor protease compound enzymatic hydrolysis

2025 · Hetong Jin, Songyi Lin, et al. · Research Square

Co-Enzymatic Hydrolysis Enhanced Thermal Stability of Mayonnaise

2024 · Zhijie Bao, Guangshun Jiang, et al. · SSRN Electronic Journal

Works count: 10

Citation count: 106

H-index: 6

I10-index: 5