A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law
2018 · Food Chemistry · 61 citations
https://doi.org/10.1016/j.foodchem.2018.12.049
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Jianzhong Han
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Jianzhong Han is an academic researcher from Tianjin University of Traditional Chinese Medicine. The author has contributed to research in topics: Proteins in Food Systems & Infant Nutrition and Health & Food composition and properties. The author has an h-index of 38, co-authored 172 publications.
ORCID: 0000-0003-3412-2068Papers by this author
worksProteomics: present and future in food science and technology
2007 · Trends in Food Science & Technology · 37 citations
https://doi.org/10.1016/j.tifs.2007.07.010
In vitro digestion of tofu with different textures using an artificial gastric digestive system
2022 · Food Research International · 27 citations
https://doi.org/10.1016/j.foodres.2022.111458
Healthy food design based on gut microbiota metabolic flux
2024 · Trends in Food Science & Technology · 4 citations
https://doi.org/10.1016/j.tifs.2024.104790
Structure and protein digestibility of textured vegetable proteins (TVPs)-based meat analogs: effect of corn starch
2025 · Food Hydrocolloids · 3 citations
https://doi.org/10.1016/j.foodhyd.2025.111416
Rational design of alginate lyase ALYI1 for improving the antioxidant activity of the alginate oligosaccharides
2025 · Food Chemistry · 1 citations
https://doi.org/10.1016/j.foodchem.2025.143075
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