Author

Yue-E Jing

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Sep 2026

The synergistic evolution of structural characteristics and interfacial behavior in the Maillard reaction process regulated the emulsifying properties of flaxseed globulin-flaxseed gum conjugates.

Flaxseed globulin (FG), the predominant protein in flaxseed, exhibits suboptimal emulsifying properties that limit its food applications. The Maillard-driven glycation with polysaccharides offers a promising strategy to enhance protein functionality. This study elucidated the dynamic structural changes, interfacial beh...

Xin Shen, Yue-E Jing, Xiao-Yu Yang et al. · Food Chemistry · 0 citations

Open access Aug 2026

Preparation and characterization of O/W Nanoemulsions stabilized by covalent complex of ball-milled soy protein isolate and Chlorogenic acid

Ball-milled soy protein isolate (BMSPI) and chlorogenic acid (CA) covalent complexes were prepared via alkaline conjugation to investigate how mechanical pretreatment modulates protein-polyphenol structure-function relationships. At 0.5 mM CA, binding was optimized, yielding reduced particle size/turbidity, increased z...

Shao Zhang, Yue-E Jing, Xiao-Yun Yang et al. · Food Chemistry: X · 0 citations