Duanquan Lin

Jimei University — China

Agricultural and Biological Sciences · Life Sciences

13h-index1.3kcitations26works0.62yr avg
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Research Topics

Proteins in Food Systems(14), Microencapsulation and Drying Processes(11), Food Chemistry and Fat Analysis(6), Meat and Animal Product Quality(5), Polysaccharides Composition and Applications(4)

Publications26 total

Molecular design principles of hydrogels for food texture reconstruction and their oral processing responses
Journal of Future Foods·2026Open Access
Dynamic remodeling of intramuscular structural proteins and its impact on abalone muscle quality during post-mortem cold storage
Food Chemistry·2026
Editorial: Advancements in marine-derived proteins: enhancing nutritional and functional properties
Frontiers in Nutrition·2025Open Access
Molecular Characterization, Activation Mechanism, and Antimelanosis Implications of Polyphenol Oxidase in <i>Litopenaeus vannamei</i>
Journal of Agricultural and Food Chemistry·2025· 2 cited
Formation of different flavor characteristics of raw- and boiled-dried oysters
Food Chemistry X·2025· 1 citedOpen Access
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions
Trends in Food Science & Technology·2022· 57 cited
The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene
Food Chemistry·2021· 72 cited
Formation and creaming stability of alginate/micro-gel particle-induced gel-like emulsions stabilized by soy protein isolate
Food Hydrocolloids·2021· 32 citedOpen Access
Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads
Food Hydrocolloids·2021· 29 cited
Formulation and application of alginate-based and soy protein isolate-stabilized emulsion gels
Arrow@dit (Dublin Institute of Technology)·2021Open Access
List of Contributors
Elsevier eBooks·2021
Interactions, structures, and functional properties of plant protein–polymer complexes
Elsevier eBooks·2021· 5 cited
The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules
Food Hydrocolloids·2020· 58 cited
Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPI
Food Hydrocolloids·2020· 4 cited
Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads
Food Hydrocolloids·2020· 138 cited
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
Trends in Food Science & Technology·2020· 343 cited
Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation
Food Hydrocolloids·2020· 90 citedOpen Access
Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)
Food Hydrocolloids·2019· 125 cited
Tribological analyses for the evaluation of food quality
Elsevier eBooks·2019· 2 cited
Contributors
Elsevier eBooks·2019
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Frequent Co-authors

Song Miao(17), Alan L. Kelly(8), Baodong Zheng(5), Min‐Jie Cao(3), Longtao Zhang(2), Valentyn Maidannyk(2), Runjing Li(2), Yu‐Lei Chen(2), Guang‐Ming Liu(2), Jiayin Huang(2), Guo Zebin(2), Min-Jie Cao(2), Le-Chang Sun(2), Wei Lü(1), Mary C. Rea(1), Yrjö H. Roos(1), Sun Le-chang(1), Zebin Guo(1), Juanjuan Guo(1), Yi Zhang(1)