1、Yangyang Feng, Xue Liang, Jingming Zhang, Baohua Kong, Pingru Shi, Chuanai Cao, Hongwei Zhang, Qian Liu*, Yimin Zhang*. Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters. Food Hydrocolloids, 2024, 146, 109265. (IF=12.4, 高被引、热点论文)
2、Dongxue Yuan, Cheng Li, Yutong Liu, Chuanai Cao, Baohua Kong, Fangda Sun, Qian Liu*, Yangyang Feng*. Thermo-reversible/thermo-irreversible curdlan enhanced rheological behaviours and gelling properties of meat batters containing transglutaminase before and after thermal treatment. Food Hydrocolloids, 2026, 170, 111699. (IF=12.4, 一区TOP)
3、Yangyang Feng, Xin Li, Zihan Zhao, Baohua Kong, Chuanai Cao, Fangda Sun, Qian Liu*, Xinning Huang*. Underlying the interactions in myofibrillar proteins and κ-carrageenan mixed sols as mediated by microbial transglutaminase based on conformational alterations, rheological behavior and molecular docking. Food Hydrocolloids, 2025, 165, 111253. (IF=12.4, 一区TOP)
4、Yangyang Feng, Zhigang Sun, Jingming Zhang, Pingru Shi, Baohua Kong, Chuanai Cao, Fangda Sun, Qian Liu*. Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar protein gels. Food Hydrocolloids, 2025, 159, 110693. (IF=12.4, 一区TOP)
5、Yangyang Feng, Xue Liang, Zihan Zhao, Baohua Kong, Xiufang Xia, Chuanai Cao, Hongwei Zhang, Qian Liu*, Fangda Sun*. Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan. Food Hydrocolloids, 2024, 152, 109964. (IF=12.4, 一区TOP)
6、Yangyang Feng, Xue Liang, Jingming Zhang, Pingru Shi, Chuanai Cao, Hongwei Zhang, Qian Liu*, Baohua Kong*. Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters. Food Hydrocolloids, 2024, 147, 109344. (IF=12.4, 一区TOP)
7、Yangyang Feng, Dongxue Yuan, Chuanai Cao, Baohua Kong, Fangda Sun, Xiufang Xia, Qian Liu*. Changes of in vitro digestion rate and antioxidant activity of digestion products of ethanol-modified whey protein isolates. Food Hydrocolloids, 2022, 131, 107756. (IF=12.4, 一区TOP).
8、Yangyang Feng, Xiaoli Ma, Baohua Kong, Qian Chen, Qian Liu*. Ethanol induced changes in structural, morphological, and functional properties of whey proteins isolates: Influence of ethanol concentration. Food Hydrocolloids, 2021, 111, 106379. (IF=12.4, 一区TOP).
9、Yangyang Feng, Qiuying Yu, Chuanai Cao, Baohua Kong, Fangda Sun, Xiufang Xia, Qian Liu*. Effects of ethanol pre-treated whey protein isolates on the physical stability and protein-lipid co-oxidation in oil-in-water emulsions. Food Chemistry, 2022, 385, 132733. (IF=9.8, 一区TOP).
