Yongguo Jin

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 7

Top Topics

Magnetic Resonance

Staphylococcus Aureus

Top Venues

Journal of food science

Food science of animal resources

ACS biomaterials science & engineering

Comprehensive reviews in food science and food safety

This page only lists publications with an associated author ORCID identifier.

Publications

Manqi Shi, Qi Zeng, Xiaoxian Hu, Haobo Jin, Xiaohui Lv, Jiaxuan Ma, Rong Chen, Yongguo Jin
The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk. Journal of food science 89 (5) (2024)
Manqi Shi, Qi Zeng, Xiaoxian Hu, Haobo Jin, Xiaohui Lv, Jiaxuan Ma, Rong Chen, Yongguo Jin
The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk. Journal of food science 89 (5) (2024)
Manqi Shi, Qi Zeng, Xiaoxian Hu, Haobo Jin, Xiaohui Lv, Jiaxuan Ma, Rong Chen, Yongguo Jin
The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk. Journal of food science (2024)
Jiajing Pan, Yongguo Jin, Haobo Jin, Chengliang Li, Yan Zhang, Yuanyi Liu, Guofeng Jin, Jianying Zhao, Lichao He, Long Sheng
New insights into the function of lipid droplet-related proteins and lipid metabolism of salt-stimulated porcine biceps femoris: Label-free quantitative phosphoproteomics, morphometry and bioinformatics. Journal of the science of food and agriculture (2023)
Xiaohui Lv, Xi Huang, Bin Ma, Yue Chen, Zahra Batool, Xing Fu, Yongguo Jin
Modification methods and applications of egg protein gel properties: A review. Comprehensive reviews in food science and food safety 21 (3) (2022)
Bin Ma, Yue Chen, Gan Hu, Qi Zeng, Xiaohui Lv, Deog Hwan Oh, Xing Fu, Yongguo Jin
Ovotransferrin Antibacterial Peptide Coupling Mesoporous Silica Nanoparticle as an Effective Antibiotic Delivery System for Treating Bacterial Infection In Vivo. ACS biomaterials science & engineering 8 (1) (2021)
Hammad Hhm, Meihu Ma, Guofeng Jin, Yongguo Jin, Ibrahim Khalifa, Qi Zeng, Yuanyuan Liu
Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study. Food science of animal resources 39 (5) (2019)