2024年

1.        Qiao Cheng, Changqi Liu, Jing Zhao, Fengxian Guo, Jiawei Qin, and Yaosong Wang*. Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins. Food Chemistry, 2024, 463(Part 1): 141114.

2.        程巧, 葛慧芳, 秦佳伟, 王耀松*. 外源性羟基自由基氧化对银杏果分离蛋白凝胶特性的影响. 精细化工, 2024, Accept.

3.        Jieyu You, Changqi Liu, Jing Zhao, Fengxian Guo, and Yaosong Wang*. pH dominates the formation of ginkgo seed protein and whey protein composite gels. Food Bioscience, 2024, 60, 104245.

4.        Qiao Cheng, Changqi Liu, Jing Zhao, Fengxian Guo, Jiawei Qin, and Yaosong Wang*. Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel. Food Bioscience, 2024, 59: 104204.

5.        秦佳伟, 程巧, 王耀松*. 银杏果分离蛋白-普鲁兰多糖共聚物的凝胶质构可调控特性. 精细化工, 2024, Accept.

6.        Luyan Zhang, Huifang Ge, Jing Zhao, Changqi Liu, and Yaosong Wang*. L-theanine improves the gelation of ginkgo seed proteins at different pH levels. Gels, 2024, 10(2): 131.