Author

Jiabao Gong

Institution: Wuhan Polytechnic University

Observed institution: Wuhan Polytechnic University

OpenAlex ID: A5113326757

Effects of esterification and enzymatic modification on the properties of wheat starch and dough

2024 · Jiabao Gong, Wenhan Xu, et al. · Food Hydrocolloids · 43

Transglutaminase-mediated glycosylation enhances the physicochemical and functional properties of ovalbumin

2024 · Qingyue Zhu, Wenhan Xu, et al. · Food Hydrocolloids · 36

Effects of glycosylated whey protein isolate on gelatinization, gel properties, and microstructure of wheat starch

2024 · Changqing Zhang, Yang Liu, et al. · International Journal of Biological Macromolecules · 12

Enzyme-glycosylated ovalbumin/chitosan oligosaccharide nanoparticles: Simulation of in vitro digestion for the targeted release of vitamin D3 and application for encapsulation in beverages

2024 · Qingyue Zhu, Changqing Zhang, et al. · Food Hydrocolloids · 12

Effects of combined octenyl succinic anhydride- and amylase-modified starch on frozen dough storage stability, processed bread quality and dietary digestion

2025 · Jiabao Gong, Wenhan Xu, et al. · Food Hydrocolloids · 8

A glycosylated protein-polysaccharide-polyphenol complex provides Pickering emulsion effects increasing freeze-thaw stability and encapsulation of vitamin D3 in ice cream

2026 · Qingyue Zhu, Jiabao Gong, et al. · Current Research in Food Science · 2

Works count: 6

Citation count: 113

H-index: 5

I10-index: 4