Structure-antioxidant activity relationship of methoxy, phenolic hydroxyl, and carboxylic acid groups of phenolic acids
2020 · Scientific Reports · 667 citations
https://doi.org/10.1038/s41598-020-59451-z
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Jing Yang
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Jing Yang is an academic researcher from North University of China. The author has contributed to research in topics: Phytochemicals and Antioxidant Activities & Proteins in Food Systems & Pickering emulsions and particle stabilization. The author has an h-index of 29, co-authored 102 publications.
ORCID: 0000-0002-6389-1096Papers by this author
worksUltrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate
2022 · Ultrasonics Sonochemistry · 111 citations
https://doi.org/10.1016/j.ultsonch.2022.106108
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates
2023 · Food Hydrocolloids · 108 citations
https://doi.org/10.1016/j.foodhyd.2023.108597
Ultrasound-homogenization-assisted extraction of polyphenols from coconut mesocarp: Optimization study
2021 · Ultrasonics Sonochemistry · 75 citations
https://doi.org/10.1016/j.ultsonch.2021.105739
Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
2021 · Ultrasonics Sonochemistry · 33 citations
https://doi.org/10.1016/j.ultsonch.2021.105821
Author Correction: Structure-antioxidant activity relationship of methoxy, phenolic hydroxyl, and carboxylic acid groups of phenolic acids
2020 · Scientific Reports · 25 citations
https://doi.org/10.1038/s41598-020-62493-y
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