杨晋杰｜河南工业大学｜学者主页

2025

负载百里香精油/大豆油/百里香酚的纳米乳液制备及其性能研究

魏金环，王子坤，陆蕊，杨晋杰，张凇彦，华春，辛颖，陈复生

《食品与发酵工业》

DOI

2025

Preparation and characterization of soy protein hydrolysate-basic amino acids-tannic acid ternary complex emulsions

Bin Zhu, Jinjie Yang, Xumei Feng, Yang Li, Baokun Qi

Journal of Molecular Liquids

DOI

2025

Functional modulation of proteins by basic amino acids: mechanisms, applications, and future prospects.

Bin Zhu, Jinjie Yang, Xumei Feng, Baokun Qi, Yang Li

Food Chemistry

DOI

2025

Ultrasound pretreatment combined with emulsion coagulant: Synergistic effects on soybean protein gel properties and salt-coagulated tofu quality

Ying Xin, Ding-Yang Lv, Fute Du, Xiaofei Shi, Jinjie Yang, Tanghao Li

Ultrasonics sonochemistry

DOI

2025

Preparation, encapsulation and protection of quercetin loaded in Pickering gel-like emulsions stabilized by soy protein hydrolysate microgel particles

Jinjie Yang, Yaqian Niu, Ying Xin, Baokun Qi

Food Structure

DOI

2024

Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrations.

Jinjie Yang, Ying Xin, Bao-Kun Qi

International Journal of Biological Macromolecules

DOI

2024

Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate.

Bin Zhu, Jinjie Yang, Jingjing Dou, Yijie Ning, Baokun Qi, Yang Li

Food Chemistry

DOI

2023

Biomacromolecule assembly of soy glycinin-potato starch complexes: Focus on structure, function, and applications.

Xiaoyi Cheng, Sai Yang, Qi Fang, Shicheng Dai, Xinhui Peng, Mingyue Sun, Z. Lian, Yanwei Liu, Jinjie Yang, Jing Xu, Huan Wang, Lian-Zhou Jiang

Carbohydrate Polymers

DOI

2023

Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion.

Jinjie Yang, Bin Zhu, Ke-Yang Lu, Jingjing Dou, Yijie Ning, Huan Wang, Yang Li, Baokun Qi, Lian-Zhou Jiang

Food Research International

DOI

2023

Structural characterization of soy protein hydrolysates and their transglutaminase-induced gelation properties

Jinjie Yang, Bin Zhu, Jingjing Dou, Xiao-Tian Li, Tian Tian, Xiao-Hong Tong, Huan Wang, Yuyang Huang, Yang Li, Baokun Qi, Lian-Zhou Jiang

LWT

DOI

2023

pH and ultrasound driven structure-function relationships of soy protein hydrolysate

Jinjie Yang, Bin Zhu, Jingjing Dou, Yijie Ning, Huan Wang, Yuyang Huang, Yang Li, Baokun Qi, Lian-Zhou Jiang

Innovative Food Science & Emerging Technologies

DOI

2023

Multi-dimensional analysis of heat-induced soybean protein hydrolysate gels subjected to ultrasound-assisted pH pretreatment

Jinjie Yang, Jingjing Dou, Bin Zhu, Yijie Ning, Huan Wang, Yuyang Huang, Yang Li, Baokun Qi, Lian-Zhou Jiang

Ultrasonics sonochemistry

DOI

2023

Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate

Bin Zhu, Jinjie Yang, Jiaye Yu, Jingjing Dou, Yijie Ning, Baokun Qi, Yang Li

Food Hydrocolloids

DOI

2022

植物蛋白加工科技研究进展与展望

江连洲，田甜，朱建宇，杨晋杰，冯丹

《中国食品学报》

2022

The multilayered emulsion-filled gel microparticles: Regulated the release behavior of β-carotene

Pei-Bang Liao, Sai Yang, Shicheng Dai, Z. Lian, Jinjie Yang, Qiaozhi Zhang, Yijun Wang, Baokun Qi, Huan Wang, Lian-Zhou Jiang

Journal of Food Engineering

DOI

2022

Influence of protein ratios on the structure and gel properties of soybean-wheat co-precipitated proteins

Tian Tian, Xiao-Hong Tong, Kunyu Ren, Jiayuan Cao, Yu-han Yuan, Jinjie Yang, Jian-Yu Zhu, Liming Miao, Sai Yang, A. Yu, Huan Wang, Lian-Zhou Jiang

LWT

DOI

2020

碱性蛋白酶和谷氨酰胺转氨酶对无麸质谷物馒头发酵过程中风味特性的影响

李东红，贾先勇，杨晋杰，杜佳阳，吴昊桐，朱力杰，周大宇，杨立娜，马涛

《食品工业科技》

DOI

2020

响应面法优化无麸质谷物馒头制备工艺条件及其质构特性研究

李东红，周大宇，杨晋杰，朱力杰，杨立娜，马涛

《食品研究与开发》

2020

pH诱导大豆多糖/蛋白结构影响界面稳定机制

杨晋杰

《渤海大学》

2020

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

Sheng-Nan Wang, Jinjie Yang, G. Shao, Dan-Ni Qu, Hekai Zhao, Li-Na Yang, Li-Jie Zhu, Yu-Tang He, He Liu, Dan-Shi Zhu

DOI

2020

pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization

Sheng-Nan Wang, Jinjie Yang, G. Shao, Jie Liu, Jing Wang, Li-Na Yang, Jun Li, He Liu, Dan-Shi Zhu, Yang Li, Lian-Zhou Jiang

Food Hydrocolloids

DOI

2020

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

Sheng-Nan Wang, G. Shao, Jinjie Yang, Hekai Zhao, Dan-Ni Qu, Diyuan Zhang, Dan-Shi Zhu, Yu-Tang He, He Liu

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

DOI

2020

Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides

Sheng-Nan Wang, Jinjie Yang, G. Shao, Dan-Ni Qu, Hekai Zhao, Li-Jie Zhu, Li-Na Yang, Ru-Ren Li, Jun Li, He Liu, Dan-Shi Zhu

DOI

2019

TURBISCAN分析仪评估食品乳化体系稳定性的研究进展

杨晋杰，邵国强，王胜男，曲丹妮，刘贺

《渤海大学学报(自然科学版)》

DOI

2019

黄原胶对大豆分离蛋白乳状液聚集稳定性的影响

杨晋杰，邵国强，王胜男，赵玲玲，董田田，潘杨，杨立娜，朱力杰，李君，何余堂，韩金莲，张明，刘贺

《中国粮油学报》

2019

乳状液界面性质对油脂氧化及抑制的影响

王胜男，杨晋杰，邵国强，曲丹妮，杨立娜，朱力杰，何余堂，刘贺

《渤海大学学报(自然科学版)》

DOI

2019

The production of gel beads of soybean hull polysaccharides loaded with soy isoflavone and their pH-dependent release.

Sheng-Nan Wang, G. Shao, Jinjie Yang, Jie Liu, Jing Wang, Hekai Zhao, Li-Na Yang, He Liu, Dan-Shi Zhu, Yang Li, Lian-Zhou Jiang

Food Chemistry

DOI

2019

Application and research process of TURBISCAN analyzer in evaluating the instability of food emulsification system

Jinjie Yang, G. Shao, Sheng-Nan Wang, Dan-Ni Qu, He Liu

杨晋杰

精选作品

期刊论文

负载百里香精油/大豆油/百里香酚的纳米乳液制备及其性能研究

Preparation and characterization of soy protein hydrolysate-basic amino acids-tannic acid ternary complex emulsions

Functional modulation of proteins by basic amino acids: mechanisms, applications, and future prospects.

Ultrasound pretreatment combined with emulsion coagulant: Synergistic effects on soybean protein gel properties and salt-coagulated tofu quality

Preparation, encapsulation and protection of quercetin loaded in Pickering gel-like emulsions stabilized by soy protein hydrolysate microgel particles

Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrations.

Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate.

Biomacromolecule assembly of soy glycinin-potato starch complexes: Focus on structure, function, and applications.

Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion.

Structural characterization of soy protein hydrolysates and their transglutaminase-induced gelation properties

pH and ultrasound driven structure-function relationships of soy protein hydrolysate

Multi-dimensional analysis of heat-induced soybean protein hydrolysate gels subjected to ultrasound-assisted pH pretreatment

Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate

植物蛋白加工科技研究进展与展望

The multilayered emulsion-filled gel microparticles: Regulated the release behavior of β-carotene

Influence of protein ratios on the structure and gel properties of soybean-wheat co-precipitated proteins

碱性蛋白酶和谷氨酰胺转氨酶对无麸质谷物馒头发酵过程中风味特性的影响

响应面法优化无麸质谷物馒头制备工艺条件及其质构特性研究

pH诱导大豆多糖/蛋白结构影响界面稳定机制

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides

TURBISCAN分析仪评估食品乳化体系稳定性的研究进展

黄原胶对大豆分离蛋白乳状液聚集稳定性的影响

乳状液界面性质对油脂氧化及抑制的影响

The production of gel beads of soybean hull polysaccharides loaded with soy isoflavone and their pH-dependent release.

Application and research process of TURBISCAN analyzer in evaluating the instability of food emulsification system

研究方向