Lianzhou Jiang

Northeast Agricultural University — China

Agricultural and Biological Sciences · Life Sciences

36h-index3.9kcitations92works9.42yr avg
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Research Topics

Proteins in Food Systems(75), Food Chemistry and Fat Analysis(36), Microencapsulation and Drying Processes(27), Food composition and properties(15), Pickering emulsions and particle stabilization(15)

Publications92 total

Effect of hydrophobic modification on network structure and oil-water separation performance of soybean globulin composite aerogel
Food Hydrocolloids·2026
Polysaccharide structure–activity mechanisms regulating SPI-PP composite hydrogels
Food Chemistry·2026· 1 cited
Triple cascade response mediated “transparent-tough” protein-polysaccharide gel network: Focusing on optical characteristics and mechanical properties
Food Chemistry·2025
High internal phase Pickering emulsions for 3D printing constructed from enzyme deamidated peanut protein microgel particles
Food Hydrocolloids·2025· 1 cited
Ultrasound-assisted hot water extraction of yellow leaves of Pu’er tea polysaccharides: Extraction process, characterization, antioxidant and hypoglycemic activity
Ultrasonics Sonochemistry·2025· 1 citedOpen Access
Salting-Out Effect Behavior of Protein/λ-Carrageenan Composite Gels Enhanced by Enzymatic Pretreatment: Focusing on Microstructure, Interactions and the Potential for Dysphagia Food
Foods·2025Open Access
Competitive binding and characteristic properties of pea 7S protein with three phenolic compounds: Implications for digestion and intestinal transport
Food Chemistry·2025
Maillard reaction-mediated “glycation armor” in fermented soy protein isolate: Elucidating gel structural and oral processing behavior
Food Chemistry·2025· 3 cited
Insights into the slow-digestive high internal phase Pickering emulsion stabilized by β-conglycinin-debranched waxy maize starch nanoparticles: Fabrication, characterization and stability evaluation
Food Chemistry·2025· 2 cited
Formation and properties of β-conglycinin particle-Konjac Glucomannan co-stabilized Pickering emulsion: Dynamic adsorption behavior and complex interface microstructure
International Journal of Biological Macromolecules·2025· 6 cited
New insights into the cross-linking mechanism of soybean protein-based double dynamic cross-linking hydrogels for the controlled delivery of curcumin
Food Research International·2025· 7 cited
Dual modification of soy protein isolate by phlorotannins and enzymatic hydrolysis: Stability and digestive properties
Food Hydrocolloids·2025· 13 cited
Ultrasound-Assisted Hot Water Extraction of Yellow Leaves of Pu'Er Tea Polysaccharides: Extraction Process, Characterization, Antioxidant and Hypoglycemic Activity
SSRN Electronic Journal·2025Open Access
Ultrasound-Assisted Hot Water Extraction of Yellow Leaves of Pu'Er Tea Polysaccharides: Extraction Process, Characterization, Antioxidant and Hypoglycemic Activity
SSRN Electronic Journal·2025Open Access
High internal phase emulsions stabilized by soy protein isolate-carboxymethyl cellulose sodium complexes: Application for 3D food printing and enhanced bioaccessibility of β-carotene
Food Hydrocolloids·2024· 15 cited
Soybean protein isolate-oxidized fucoidan nanocomplexes: Structural and interaction characterization, quercetin delivery potential evaluation
Food Chemistry·2024· 12 cited
Construction of nanodelivery system based on the interaction mechanism between ultrasound–treated soybean whey protein and quercetin: structure, physicochemical stability and bioaccessibility
Ultrasonics Sonochemistry·2024· 14 citedOpen Access
Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties
Food Hydrocolloids·2024· 31 cited
Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives
Food Chemistry·2024· 19 cited
Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties
Journal of Agricultural and Food Chemistry·2024· 23 cited
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Frequent Co-authors

Baokun Qi(16), Xiaonan Sui(15), Yang Li(10), Xiaohong Tong(8), Huan Wang(7), Zejian Xu(7), Fengying Xie(6), Yan Zhang(6), Tian Tian(5), Jia Cao(4), Shuang Zhang(4), Jian Ding(4), Jianyu Zhu(4), Ziteng Lian(3), Bo Lyu(3), Mengmeng Wang(3), Liming Miao(3), Xibo Wang(3), Wan Wang(3), Sai Yang(3)