Yongguo H. Jin

Shizishan Street
Wuhan, 430070, China

Last Updated: 09/26/2026

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Found 76 publications

Corrigendum to "Oxidation-driven oil release in liquid salted egg yolks: mechanistic roles of NaCl and free radicals" [Food Chem. 522 (2026) 150106].

Corrigendum to "Oxidation-driven oil release in liquid salted egg yolks: mechanistic roles of NaCl and free radicals" [Food Chem. 522 (2026) 150106].

Journal: Food chemistry

Published: July 01, 2026

Processing sequence as a design lever: pectin pre-complexation enhances ultrasound-driven interfacial loading, functionality, and volatile profile of yeast protein.

Processing sequence as a design lever: pectin pre-complexation enhances ultrasound-driven interfacial loading, functionality, and volatile profile of yeast protein.

Journal: Food research international (Ottawa, Ont.)

Published: December 03, 2025

Fabrication of low-salt salted egg yolks via a chitosan-based wet separation curing system: Physicochemical evolution and storage stability.

Fabrication of low-salt salted egg yolks via a chitosan-based wet separation curing system: Physicochemical evolution and storage stability.

Journal: Food chemistry

Published: November 27, 2025

Mechanically robust egg white protein hydrogels enabled by succinylation-assisted cyclic mineralization.

Mechanically robust egg white protein hydrogels enabled by succinylation-assisted cyclic mineralization.

Journal: Food research international (Ottawa, Ont.)

Published: November 13, 2025

W/O/W emulsion-filled egg white gel co-stabilized by protein and γ-cyclodextrin MOFs with multi-chamber encapsulation potential.

W/O/W emulsion-filled egg white gel co-stabilized by protein and γ-cyclodextrin MOFs with multi-chamber encapsulation potential.

Journal: Food research international (Ottawa, Ont.)

Published: November 05, 2025

Shield and bridge: Dual functions of glycan chains in ovomucin structure stability and gel network formation.

Shield and bridge: Dual functions of glycan chains in ovomucin structure stability and gel network formation.

Journal: Food research international (Ottawa, Ont.)

Published: October 30, 2025

Cryostorage-induced water dynamics in whole egg liquid gels: macrostructural transformations and molecular dehydration mechanisms.

Cryostorage-induced water dynamics in whole egg liquid gels: macrostructural transformations and molecular dehydration mechanisms.

Journal: Food chemistry: X

Published: October 18, 2025

Oxidation-driven oil release in liquid salted egg yolks: mechanistic roles of NaCl and free radicals.

Oxidation-driven oil release in liquid salted egg yolks: mechanistic roles of NaCl and free radicals.

Journal: Food chemistry

Published: October 12, 2025

Synergistic effects of radicals and NaCl on quality deterioration in salted egg yolks oxidation and quality deterioration.

Synergistic effects of radicals and NaCl on quality deterioration in salted egg yolks oxidation and quality deterioration.

Journal: Food research international (Ottawa, Ont.)

Published: October 12, 2025

Coacervation mechanism of ovalbumin and lysozyme under charge perturbation and its inhibitory effect on volatile components of garlic essential oil.

Coacervation mechanism of ovalbumin and lysozyme under charge perturbation and its inhibitory effect on volatile components of garlic essential oil.

Journal: Food research international (Ottawa, Ont.)

Published: September 24, 2025

Resveratrol-mediated protein conformational changes to enhance the emulsifying properties of ovalbumin-based microgels for high-internal-phase Pickering emulsion stabilization.

Resveratrol-mediated protein conformational changes to enhance the emulsifying properties of ovalbumin-based microgels for high-internal-phase Pickering emulsion stabilization.

Journal: Food research international (Ottawa, Ont.)

Published: September 10, 2025

Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel.

Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel.

Journal: Food chemistry

Published: September 08, 2025

Showing 1-12 of 76

Last Updated: 09/26/2026