金永国｜华中农业大学｜学者主页

2026

Low heat directed assembly and gelation of ovalbumin synergistically driven by acids and ions: Protonation regulation, electrostatic control and network reconstruction

Zhenqing Zhang, Yumeng Han, Jia-Ning Hao, Tao Wang, Yong-Guo Jin, Yusheng Niu, Qi Xu

LWT

DOI

2025

Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability.

Binyan Zeng, Zhou Chen, Yimeng Lou, Yujuan Tian, Yong-Guo Jin, Xing Fu

Food Chemistry

DOI

2025

Enhancing the processing efficiency, quality and storability of marinated eggs through ultrasonic/microwave combined technology

Hui-Qing Wu, Qi Zeng, Zhili Ma, Yong-Guo Jin, Yun-Zhong Chen

Food Chemistry: X

DOI

2024

不同加工工艺卤蛋的质构与风味特征

张海茹，李祖悦，刘忠思，陈历水，温军辉，金永国，黄茜

《中国食品学报》

2024

Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications

Yumeng Shan, Qi Zeng, Xiaohui Lv, Jiaxuan Ma, Xiaoli Liu, Xuan Yao, Jiajing Pan, Jiyu Xia, Guofeng Jin, Guofeng Jin, Yongguo Jin

Trends in Food Science & Technology

DOI

2024

Preparation and characterization of ovomucin self-assembly nanoparticles under glycerol compression for astaxanthin delivery: Sustained release and antioxidant activity.

Zhenqing Zhang, Xuan-Chen Li, Haoye Teng, Yumeng Han, Yong-Guo Jin, Qi Xu

Journal of Food Science

DOI

2024

Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera

Xiao-Hui Lv, Hao-Bo Jin, Xing Fu, Jiran Lv, Rong Chen, Manqi Shi, Yunzheng Lv, Yong-Guo Jin

Food Bioscience

DOI

2024

Promoting effect of phosvitin in the mineralization of eggshell inner membrane with the application in osteogenic induction scaffold.

Wei Liu, Qiancheng Zhao, Cui'e Tang, Zhao-Xia Cai, Yong-Guo Jin, D. U. Ahn, Xi Huang

Colloids and Surfaces B: Biointerfaces

DOI

2024

Using salted egg white in steamed bread: Impact on functional and structural characteristics.

Adil M. Abker, Zhi-Jun Xia, Gan Hu, Xiao-Wen Fu, Yixin Zhang, Yong-Guo Jin, Meihu Ma, Xing Fu

Food Chemistry

DOI

2024

The regulation mechanism of ultrasonic treatment on alkali-induced egg white protein gel: Structure, molecular characteristics and intermolecular forces distribution.

Yuhan Zhao, Zhenqing Zhang, Yumeng Han, Xiao-Hui Liu, Yong-Guo Jin, Qi Xu

Food Research International

DOI

2024

Modification Effects of Microorganisms and Enzymes on Egg Components: A Review.

Xiao-Hui Lv, Zhi-Jun Xia, Xuan Yao, Yumeng Shan, Nannan Wang, Qi Zeng, Xiaoli Liu, Xi Huang, Xing Fu, Yong-Guo Jin, Meihu Ma

Journal of Agricultural and Food Chemistry

DOI

2024

Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability.

Yue Tian, Shurui Wang, Jiran Lv, Meihu Ma, Yong-Guo Jin, Xing Fu

Food Chemistry

DOI

2023

全蛋蛋糕预拌粉制备工艺优化及其制成蛋糕风味分析

黎翎晴，曾齐，张盼盼，许格格，金永国

《食品工业科技》

2023

卵黄高磷蛋白磷酸肽在Caco-2细胞单层模型中的促钙转运作用

李松明，赵梦蝶，刘伟，马美湖，金永国，黄茜

《中国食品学报》

2023

New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing.

Jia-Xuan Ma, Xiaoli Liu, Keshan Wang, Yong-Guo Jin, Yuan-Yuan Liu

Food Chemistry

DOI

2022

卵黄高磷蛋白磷酸肽及其钙螯合物在双细胞共培养体系中对成骨细胞分化的促进作用

周聪聪，赵梦蝶，李松明，马美湖，金永国，黄茜

《现代食品科技》

2022

不同烤制方式工艺优化及其对卤蛋品质的改善

吴慧清，董婷婷，曾齐，李德远，金永国

《食品科技》

DOI

2021

Nondestructive characterization gender of chicken eggs by odor using SPME/GC-MS coupled with chemometrics

Xiaole Xiang, Gan Hu, Yongguo Jin, Guofeng Jin, MA Mei-hu

Poultry Science

DOI

2020

不同压力条件下蛋清蛋白结构和凝胶性的比较分析

吕静，刘亚平，党润卿，金永国，马美湖

《现代食品科技》

DOI

2020

卵转铁蛋白生物活性肽功能研究进展

马斌，张琪，付星，金永国

《食品工业科技》

DOI

2020

Preserved egg digests promote the apoptosis of HT29 and HepG2 cells

Yanhui Liang, Lichao He, Min Zhang, Xiaojie Liu, Guofeng Jin, Yongguo Jin, Meihu Ma

Food Bioscience

DOI

2018

酶解制备高溶解性蛋清蛋白粉工艺优化及其免疫调节活性研究

彭琦，马美湖，金永国

《现代食品科技》

2018

添加不同水平NaCl对蛋黄浆质凝胶性的影响研究

杨海燕，金永国，孙秀秀，靳国锋，马美湖

《现代食品科技》

2018

“一带一路”沿线部分国家禽产品生产与消费现状

马美湖，徐奇，Mostafa Gouda，Hammad HHM，Abker AM，PutriWidyanti Harliiia，丁妮，王亚兰，吕蕙，陈雨洁，陈银霞，赵静丽，吕静，胡敢，石梦玲，金永国

《中国禽业导刊》

2018

黄原胶-氯化钠提高蛋黄液乳化性的研究

张诗思，金永国，马美湖

《中国家禽》

2018

食品中角鲨烯样品前处理与检测方法研究进展

刘纯友，靳国锋，马美湖，耿放，金永国，邱宁

《分析测试学报》

2018

Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics

Xiaole Xiang, Guofeng Jin, Mostafa Gouda, Yongguo Jin, Meihu Ma

Food Research International

DOI

2017

不同禽蛋蛋黄甘油三酯的脂质组学比较研究

王庆玲，金永国，卢士玲，姬华，马美湖

《现代食品科技》

2017

鸡蛋黄蛋白质水解产物制备及其对MC3T3-E1细胞增殖分化的影响

陈宏杰，金永国，马美湖

《食品科学》

2017

禽蛋蛋黄甘油三酯分子结构的HPLC-MS/MS分析

王庆玲，金永国，卢士玲，马美湖

《食品工业》

2017

Lipolysis and oxidation of lipids during egg storage at different temperatures

Qingling Wang, Guofeng Jin, Ning Wang, Xin Guo, Yongguo Jin, Meihu Ma

Czech Journal of Food Sciences

DOI

2016

卵白蛋白与卵转铁蛋白协同抑菌作用研究

金永国，郑彩燕，马美湖

《食品工业》

2016

蛋黄液中沙门氏菌温度预测模型的建立

韩梦琪，孙卓，金永国，马美湖

《生物加工过程》

2016

食品中沙门氏菌预测模型的研究进展

金永国，韩梦琪，孙卓，马美湖

《生物加工过程》

2016

卵转铁蛋白和卵白蛋白相互作用研究

金永国，郑彩燕，马美湖

《食品工业》

2016

鸡蛋清糖蛋白质及其致敏机制研究进展

耿放，金永国

《中国家禽》

2016

卵黏蛋白抑菌活性及其作用机制

付丹，金永国，韩梦琪，黄茜，马美湖

《中国食品学报》

2015

我国蛋品加工业发展情况及特点

马美湖，邱宁，黄茜，金永国，靳国锋

《农业工程技术》

2014

卵粘蛋白的糖链解析及构效关系研究进展

付丹，马美湖，蔡朝霞，金永国，黄茜

《食品研究与开发》

2014

酶法改善卵白蛋白起泡性

黄群，杨万根，金永国，陈宏杰，赵惠云

《食品科学》

2014

卵白蛋白起泡性影响因素研究

黄群，杨万根，金永国，陈宏杰，杨玲

《食品与机械》

2014

Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME‐GC/MS, electronic nose, and principal component analysis method

Qingling Wang, Guofeng Jin, Yongguo Jin, Meihu Ma, Ning Wang, Chunyou Liu, Liyuan He

European Journal of Lipid Science and Technology

DOI

2013

食品工程原理实践教学改革探讨

金永国，李范洙，张先，李铉军

《现代交际》

2012

贮存条件对蛋清S-卵白蛋白形成的影响

黄群，马美湖，金永国，邱宁，孙术国，耿放

《农业工程学报》

2012

离子交换色谱法分离纯化鸡卵黄免疫球蛋白

王丽英，马美湖，蔡朝霞，金永国，黄茜

《色谱》

2012

Simple pH Treatment as an Effective Tool to Improve the Functional Properties of Ovomucin

Yuanyuan Shan, Meihu Ma, Xi Huang, Yajuan Guo, Guofeng Jin, Yongguo Jin

Journal of Food Science

DOI

2012

Effect of storage condition on S-ovalbumin formation in albumen

Qun Huang, Meihu Ma, Jin Yongguo, Ning Qiu, Sun Shuguo, Fang Geng

Nongye gongcheng xuebao

DOI

2011

浅谈HACCP原理的教学感想

金永国

《科教文汇》

2011

饲料营养与禽蛋品质及功能特性关系的研究进展

黄茜，马美湖，金永国，蔡朝霞，祝志慧

《中国家禽》

DOI

2011

孵化过程中受精蛋与非受精蛋抗肠炎沙门菌性的比较

吴潇，马美湖，金永国，袁小军

《中国家禽》

DOI

2010

单增李斯特菌在营养肉汤中最大比生长速率的预测模型

丁甜，董庆利，王璐，马美湖，金永国

《华中农业大学学报》

2010

中国蛋品加工业发展报告(二)

马美湖，李斌，郭爱玲，王树才，何慧，孙智达，蔡朝霞，金永国，杨恒东

《中国禽业导刊》

2010

中国蛋品加工业发展报告(一)

马美湖，李斌，郭爱玲，王树才，何慧，孙智达，蔡朝霞，金永国，杨恒东

《中国禽业导刊》

2010

中国蛋品加工为发展报告(三)

马美湖，李斌，郭爱玲，王树才，何慧，孙智达，蔡朝霞，金永国，杨恒东

《中国禽业导刊》

2010

Establishment and Validation of Predictive Model for Listeria monocytogenes in Broth

Jin Yongguo

Huazhong Nongye Daxue xuebao

精选作品

期刊论文

Low heat directed assembly and gelation of ovalbumin synergistically driven by acids and ions: Protonation regulation, electrostatic control and network reconstruction

Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability.

Enhancing the processing efficiency, quality and storability of marinated eggs through ultrasonic/microwave combined technology

不同加工工艺卤蛋的质构与风味特征

Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications

Preparation and characterization of ovomucin self-assembly nanoparticles under glycerol compression for astaxanthin delivery: Sustained release and antioxidant activity.

Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera

Promoting effect of phosvitin in the mineralization of eggshell inner membrane with the application in osteogenic induction scaffold.

Using salted egg white in steamed bread: Impact on functional and structural characteristics.

The regulation mechanism of ultrasonic treatment on alkali-induced egg white protein gel: Structure, molecular characteristics and intermolecular forces distribution.

Modification Effects of Microorganisms and Enzymes on Egg Components: A Review.

Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability.

全蛋蛋糕预拌粉制备工艺优化及其制成蛋糕风味分析

卵黄高磷蛋白磷酸肽在Caco-2细胞单层模型中的促钙转运作用

New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing.

卵黄高磷蛋白磷酸肽及其钙螯合物在双细胞共培养体系中对成骨细胞分化的促进作用

不同烤制方式工艺优化及其对卤蛋品质的改善

Nondestructive characterization gender of chicken eggs by odor using SPME/GC-MS coupled with chemometrics

不同压力条件下蛋清蛋白结构和凝胶性的比较分析

卵转铁蛋白生物活性肽功能研究进展

Preserved egg digests promote the apoptosis of HT29 and HepG2 cells

酶解制备高溶解性蛋清蛋白粉工艺优化及其免疫调节活性研究

添加不同水平NaCl对蛋黄浆质凝胶性的影响研究

“一带一路”沿线部分国家禽产品生产与消费现状

黄原胶-氯化钠提高蛋黄液乳化性的研究

食品中角鲨烯样品前处理与检测方法研究进展

Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics

不同禽蛋蛋黄甘油三酯的脂质组学比较研究

鸡蛋黄蛋白质水解产物制备及其对MC3T3-E1细胞增殖分化的影响

禽蛋蛋黄甘油三酯分子结构的HPLC-MS/MS分析

Lipolysis and oxidation of lipids during egg storage at different temperatures

卵白蛋白与卵转铁蛋白协同抑菌作用研究

蛋黄液中沙门氏菌温度预测模型的建立

食品中沙门氏菌预测模型的研究进展

卵转铁蛋白和卵白蛋白相互作用研究

鸡蛋清糖蛋白质及其致敏机制研究进展

卵黏蛋白抑菌活性及其作用机制

我国蛋品加工业发展情况及特点

卵粘蛋白的糖链解析及构效关系研究进展

酶法改善卵白蛋白起泡性

卵白蛋白起泡性影响因素研究

Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME‐GC/MS, electronic nose, and principal component analysis method

食品工程原理实践教学改革探讨

贮存条件对蛋清S-卵白蛋白形成的影响

离子交换色谱法分离纯化鸡卵黄免疫球蛋白

Simple pH Treatment as an Effective Tool to Improve the Functional Properties of Ovomucin

Effect of storage condition on S-ovalbumin formation in albumen

浅谈HACCP原理的教学感想

饲料营养与禽蛋品质及功能特性关系的研究进展

孵化过程中受精蛋与非受精蛋抗肠炎沙门菌性的比较

单增李斯特菌在营养肉汤中最大比生长速率的预测模型

中国蛋品加工业发展报告(二)

中国蛋品加工业发展报告(一)

中国蛋品加工为发展报告(三)

Establishment and Validation of Predictive Model for Listeria monocytogenes in Broth

研究方向