Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification
2020 · Trends in Food Science & Technology · 192 citations
https://doi.org/10.1016/j.tifs.2020.10.005
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Jiamin Xu
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Jiamin Xu is an academic researcher from Yunnan University. The author has contributed to research in topics: Proteins in Food Systems & Meat and Animal Product Quality & Collagen: Extraction and Characterization. The author has an h-index of 21, co-authored 53 publications.
ORCID: 0009-0002-7689-5202Papers by this author
worksMulti-objective optimization of graded catalyst layer to improve performance and current density uniformity of a PEMFC
2022 · Energy · 82 citations
https://doi.org/10.1016/j.energy.2022.125580
Effect of extraction methods on the properties of tilapia scale gelatins
2022 · International Journal of Biological Macromolecules · 38 citations
https://doi.org/10.1016/j.ijbiomac.2022.09.094
Fish gelatin-polysaccharide Maillard products for fish oil-loaded emulsion stabilization: Effects of polysaccharide type, reaction time, and reaction pH
2022 · LWT · 38 citations
https://doi.org/10.1016/j.lwt.2022.114220
Effect of carbon numbers and structures of monosaccharides on the glycosylation and emulsion stabilization ability of gelatin
2022 · Food Chemistry · 29 citations
https://doi.org/10.1016/j.foodchem.2022.133128
Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins
2021 · Food Chemistry · 26 citations
https://doi.org/10.1016/j.foodchem.2021.131784
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