江杨｜山东农业大学｜学者主页

2026

External magnetic field–guided fabrication of gelatin/gellan gum gradient aerogels for efficient thermal insulation

Fan Wang, Rui Zhao, Junhao Zhao, Yiyan Liu, Longhao Li, Dongjie Huang, Xianyu Liu, Hui Guan, Dapeng Li, Yang Jiang

International Journal of Biological Macromolecules

DOI

2026

The mussel-inspired dopamine-modified pectin coating with enhanced antibacterial and adhesion properties can effectively extend the shelf life of bananas

Longhao Li, Yiyan Liu, Dongjie Huang, Changjuan Jin, Wenyuan Zhang, Yifei Zhao, Yang Jiang, Dapeng Li

Food Chemistry

DOI

2026

Enhancing the emulsifying properties of Tenebrio molitor protein: Effects of oxidation degree on its physicochemical properties and structural characteristics

Dongjie Huang, Yiyan Liu, Jingkai Zhang, Jianhua Dong, Jingxuan Xiong, Yang Jiang, Dapeng Li

International Journal of Biological Macromolecules

DOI

2026

A strategy for regulating conformational of mulberry leaf protein based on cold plasma modification: Implications for foaming and interfacial properties

Jingkai Zhang, Danrong Zhao, Yi Liu, Yiyan Liu, Dongjie Huang, Rili Hao, Jing Yang, Dapeng Li, Yang Jiang

Food Chemistry

DOI

2026

Hydrogel Microspheres with Gut-Adaptive Structures for Efficient Probiotic Delivery and Gut-Targeted Release

Yiyan Liu, Xinyue Wang, Dongjie Huang, Hongru Chen, Rili Hao, Yannan Chen, Houshen Li, Qingrong Huang, Yang Jiang, Geoffrey I. N. Waterhouse, Dapeng Li

ACS Applied Materials & Interfaces

DOI

2026

Insights into conformational and hydrogel performance of silk fibroin treated by cold plasma

Jingkai Zhang, Hongru Chen, Tianning Zhang, Yunhan Zhang, Yiyan Liu, Dongjie Huang, Zongyu Zhang, Rili Hao, Ziang Guo, Jing Yang, Dapeng Li, Yang Jiang

Food Research International

DOI

2025

胃肠道微生物群落的组成、空间分布规律及其膳食调控机制研究进展

李冰，王淼淼，金长娟，江杨，李大鹏

《食品安全质量检测学报》

DOI

2025

Effect of combined pH-Shifting and high-intensity ultrasound treatment on the structural, functional, and foaming properties of Tenebrio Molitor Protein

Dongjie Huang, Wenyuan Zhang, Yiyan Liu, Jingkai Zhang, Yang Jiang, Qingrong Huang, Dapeng Li

Food Hydrocolloids

DOI

2024

High-intensity ultrasound-modified Jerusalem artichoke leaf protein for stabilizing corn oi-in-water emulsion and Enhacing curcumin delivery

Dongjie Huang, Rili Hao, Wenyuan Zhang, Yiyan Liu, Xinru Lin, Weixuan Song, Yang Jiang, Dongxiao Sun‐Waterhouse, Dapeng Li

Food Chemistry

DOI

2024

Pectin-based cinnamon essential oil Pickering emulsion film with two-sided differential wettability: A major role in the spatial distribution of microdroplets

Yitian Yu, Min Gong, Shuyi Wang, Xinyue Wang, Yiyan Liu, Dongjie Huang, Hui Guan, Hui Liu, Yannan Chen, Yang Jiang, Dapeng Li

International Journal of Biological Macromolecules

DOI

2024

Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis

Dongjie Huang, Yuzhuo Xu, Wenyuan Zhang, Yiyan Liu, Tianjun Zhang, Hui Liu, Yang Jiang, Dapeng Li

Food Hydrocolloids

DOI

2023

Pectin-rich dragon fruit peel extracts: An environmentally friendly emulsifier of natural origin

Yiyan Liu, Hongru Chen, Shufan Chen, Yuehan Zhang, Jingkai Zhang, Xiaoqi Zhu, Wenxuan Li, Jialu Liu, Yang Jiang, Dapeng Li

Food Chemistry

DOI

2023

Antioxidant activity and semi-solid emulsification of a polysaccharide from coffee cherry peel

Tianjun Zhang, Dongjie Huang, Xianyu Liu, Fabin Chen, Yiyan Liu, Yang Jiang, Dapeng Li

International Journal of Biological Macromolecules

DOI

2023

Flammulina velutipes polysaccharide counteracts cadmium-induced gut injury in mice via modulating gut inflammation, gut microbiota and intestinal barrier

Rili Hao, Xingchen Zhou, Xinyue Zhao, Xiaqing Lv, Xiangyang Zhu, NaNa Gao, Yang Jiang, Maoyu Wu, Dongxiao Sun‐Waterhouse, Dapeng Li

The Science of The Total Environment

DOI

2022

Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies

Wenjing Li, Dongjie Huang, Weixuan Song, Fangxin Ouyang, Wenxuan Li, Ye Song, Feng Li, Yang Jiang, Qingrong Huang, Dapeng Li

Food Chemistry

DOI

2022

Effect of high-intensity ultrasound on the physicochemical properties of Tenebrio Molitor Protein

Dongjie Huang, Wenjing Li, Guannan Li, Wenyuan Zhang, Hongru Chen, Yang Jiang, Dapeng Li

Food Hydrocolloids

DOI

2022

Advanced insight into the O/W emulsions stabilising capacity of water‐soluble protein from Tenebrio molitor

Dongjie Huang, Yuhao Wu, Wenjing Li, Xiaoqi Zhu, Jialu Liu, Yang Jiang, Qingrong Huang, Dapeng Li

International Journal of Food Science & Technology

DOI

2021

Phenolic-protein interactions in foods and post ingestion: Switches empowering health outcomes

Hui Guan, Wenyuan Zhang, Dongxiao Sun‐Waterhouse, Yang Jiang, Feng Li, Geoffrey I. N. Waterhouse, Dapeng Li

Trends in Food Science & Technology

DOI

2021

Physicochemical and emulsifying properties of whey protein isolate (WPI)‐polydextrose conjugates prepared via Maillard reaction

Hui Liu, Xiaofei Zhu, Yang Jiang, Dongxiao Sun‐Waterhouse, Qingrong Huang, Feng Li, Dapeng Li

International Journal of Food Science & Technology

DOI

2021

Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties

Yang Jiang, Chen Zhang, Jinghe Yuan, Yayun Wu, Feng Li, Geoffrey I. N. Waterhouse, Dapeng Li, Qingrong Huang

Food Chemistry

DOI

2020

热改性莱阳芋头淀粉对乳液形成及稳定性的影响

张琳琳，朱宇竹，江杨，董斌，李大鹏，李锋

《食品科学》

2020

槲皮素调控非编码RNA干预内皮细胞胆固醇损伤的分子机制及其运载体系的构建

江杨

《山东农业大学》

2020

Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

Yang Jiang, Jinhua Du, Liguo Zhang

International Journal of Food Engineering

DOI

2020

Gliadin/amidated pectin core–shell nanoparticles for stabilisation of Pickering emulsion

Yang Jiang, Yuzhu Zhu, Feng Li, Dapeng Li, Qingrong Huang

International Journal of Food Science & Technology

DOI

2020

Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure

Yang Jiang, Yuzhu Zhu, Feng Li, Jinhua Du, Qingrong Huang, Dongxiao Sun‐Waterhouse, Dapeng Li

International Journal of Biological Macromolecules

DOI

2019

Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation

Yang Jiang, Yuhua Xu, Feng Li, Dapeng Li, Qingrong Huang

Food Hydrocolloids

DOI

2019

Zein/Pectin Nanoparticle-Stabilized Sesame Oil Pickering Emulsions: Sustainable Bioactive Carriers and Healthy Alternatives to Sesame Paste

Yang Jiang, Feng Li, Dapeng Li, Dongxiao Sun‐Waterhouse, Qingrong Huang

Food and Bioprocess Technology

DOI

2019

Enhancing the antioxidative effects of foods containing rutin and α‐amino acids via the Maillard reaction: A model study focusing on rutin‐lysine system

Hui Liu, Yang Jiang, Hui Guan, Feng Li, Dongxiao Sun‐Waterhouse, Yilun Chen, Dapeng Li

Journal of Food Biochemistry

DOI

2019

Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers

Yang Jiang, Chen Zhang, Jinghe Yuan, Yayun Wu, Feng Li, Dapeng Li, Qingrong Huang

Carbohydrate Polymers

DOI

2018

Pectic polysaccharides from hawthorn: Physicochemical and partial structural characterization

Qingbin M. Guo, Jinhua Du, Yang Jiang, H. Douglas Goff, Steve W. Cui

Food Hydrocolloids

DOI

2018

Properties of pectin extracted from fermented and steeped hawthorn wine pomace: A comparison

Yang Jiang, Jinhua Du, Liguo Zhang, Wenqian Li

Carbohydrate Polymers

DOI

2018

Low Acyl Gellan Gum as a Gelling Agent in Medium of Saccharomyces Yeasts

Liguo Zhang, Jinhua Du, Yang Jiang

International Journal of Food Engineering

DOI

2017

苹果、山楂果胶性质研究及其在发酵乳中的应用

江杨

《山东农业大学》

2016

Properties of high‐methoxyl pectin extracted from “Fuji” apple pomace in China

Yang Jiang, Jinhua Du

Journal of Food Process Engineering

DOI

江杨

精选作品

期刊论文

External magnetic field–guided fabrication of gelatin/gellan gum gradient aerogels for efficient thermal insulation

The mussel-inspired dopamine-modified pectin coating with enhanced antibacterial and adhesion properties can effectively extend the shelf life of bananas

Enhancing the emulsifying properties of Tenebrio molitor protein: Effects of oxidation degree on its physicochemical properties and structural characteristics

A strategy for regulating conformational of mulberry leaf protein based on cold plasma modification: Implications for foaming and interfacial properties

Hydrogel Microspheres with Gut-Adaptive Structures for Efficient Probiotic Delivery and Gut-Targeted Release

Insights into conformational and hydrogel performance of silk fibroin treated by cold plasma

胃肠道微生物群落的组成、空间分布规律及其膳食调控机制研究进展

Effect of combined pH-Shifting and high-intensity ultrasound treatment on the structural, functional, and foaming properties of Tenebrio Molitor Protein

High-intensity ultrasound-modified Jerusalem artichoke leaf protein for stabilizing corn oi-in-water emulsion and Enhacing curcumin delivery

Pectin-based cinnamon essential oil Pickering emulsion film with two-sided differential wettability: A major role in the spatial distribution of microdroplets

Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis

Pectin-rich dragon fruit peel extracts: An environmentally friendly emulsifier of natural origin

Antioxidant activity and semi-solid emulsification of a polysaccharide from coffee cherry peel

Flammulina velutipes polysaccharide counteracts cadmium-induced gut injury in mice via modulating gut inflammation, gut microbiota and intestinal barrier

Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies

Effect of high-intensity ultrasound on the physicochemical properties of Tenebrio Molitor Protein

Advanced insight into the O/W emulsions stabilising capacity of water‐soluble protein from Tenebrio molitor

Phenolic-protein interactions in foods and post ingestion: Switches empowering health outcomes

Physicochemical and emulsifying properties of whey protein isolate (WPI)‐polydextrose conjugates prepared via Maillard reaction

Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties

热改性莱阳芋头淀粉对乳液形成及稳定性的影响

槲皮素调控非编码RNA干预内皮细胞胆固醇损伤的分子机制及其运载体系的构建

Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

Gliadin/amidated pectin core–shell nanoparticles for stabilisation of Pickering emulsion

Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure

Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation

Zein/Pectin Nanoparticle-Stabilized Sesame Oil Pickering Emulsions: Sustainable Bioactive Carriers and Healthy Alternatives to Sesame Paste

Enhancing the antioxidative effects of foods containing rutin and α‐amino acids via the Maillard reaction: A model study focusing on rutin‐lysine system

Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers

Pectic polysaccharides from hawthorn: Physicochemical and partial structural characterization

Properties of pectin extracted from fermented and steeped hawthorn wine pomace: A comparison

Low Acyl Gellan Gum as a Gelling Agent in Medium of Saccharomyces Yeasts

苹果、山楂果胶性质研究及其在发酵乳中的应用

Properties of high‐methoxyl pectin extracted from “Fuji” apple pomace in China

研究方向