陈义杰｜华中农业大学｜学者主页

2026

Sweetness perception enhancement of thaumatin via gum arabic complexation: Improved thermostability and oral retention.

Wei-Wan Zheng, Jingnan Zuo, Shengrun Ma, Zhi-Chang Deng, Xiaomin Zhang, Rong Song, Bin Li, Yijie Chen, Jun Guo

International Journal of Biological Macromolecules

DOI

2025

The air-water interfacial properties of bovine serum albumin with pH-shifting treatments by hydrogen-deuterium exchange mass spectrometry

Chen Yang, Feifei Han, Ziteng Wang, B. Cui, Yue-Han Wu, Qian Shen, Bin Li, Yijie Chen

Food Hydrocolloids

DOI

2025

Influence of deacetylation degree of konjac glucomannan on the quality of pork sausage

Yudie Yu, Yan Li, Yijie Chen, Jing Li, Hong-Shan Liang, Bin Li

Journal of Food Measurement & Characterization

DOI

2025

Covalent Modification of Whey Protein Isolate by Rosmarinic Acid: Impacts on Physicochemical and Functional Properties

Qing Yang, Shi-Yun Chen, Xuanpei Wang, Yijie Chen, Lin Xu, Xiao Guo, Zhiyong Gong, Hao-Long Zeng, Xin Liu

Food Hydrocolloids

DOI

2025

The fabrication of yolk immunoglobulin and encapsulation by W1/O/W2 double emulsion.

Zheng Zhao, Jingyun Liu, Xin-Yu Zhu, Bei Li, Jin-Yu Chen, Qi Zhou, Ziteng Wang, Yan Li, Yijie Chen, Jun Guo

Food Research International

DOI

2024

迷迭香酸共价偶联对β-乳球蛋白结构及性质的影响

杨庆，尚洁丽，曾浩龙，王璇霈，陈义杰，柳鑫，宫智勇，许琳

《食品科学》

2024

Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure-Sweetness Relationship.

Jingnan Zuo, Wei-Bin Zheng, Nian-Oine Shi, Rong Song, Fei Han, Chen Yang, Jingwen Li, Chao Peng, Bin Li, Yijie Chen

Journal of Agricultural and Food Chemistry

DOI

2024

Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides

Ziteng Wang, Jingwen Li, Chao Peng, Bin Li, Qian Shen, Yijie Chen

Foods

DOI

2024

Effects of rosmarinic acid covalent conjugation on the allergenicity and functional properties of egg white protein

Xuanpei Wang, Hao-Long Zeng, Jieli Shang, Yijie Chen, Lin Xu, Ji-Ne Wu, Zhiyong Gong, Xin Liu, Qing Yang

Food Hydrocolloids

DOI

2024

Elucidate the molecular basis of ampholytic chitosan as a high-performance cryoprotectant to myosin denaturation: The importance of saccharide charges

Ting Zhang, Yongxin Teng, Yaluan He, Yonghui Li, Yue Yuan, Bin Li, Yijie Chen, Xiangwei Zhu

Food Hydrocolloids

DOI

2024

Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure

Xuan Zhang, Yingying Chen, Rixin Li, Youqing Shi, Yufa Zhao, Bin Li, Yijie Chen, Xiangwei Zhu

Food Hydrocolloids

DOI

2023

Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer.

Qian Shen, Wei-Bin Zheng, Fei Han, Jun Dai, R. Song, Jing Li, Yan Li, Bin Li, Yijie Chen

International Journal of Biological Macromolecules

DOI

2023

Linear and nonlinear interface rheological behaviors and structural properties of pea protein (vicilin, legumin, albumin)

Qian Shen, Jing Li, Xiao Shen, Xinyu Zhu, Jun Dai, Cui'e Tang, R. Song, Bin Li, Yijie Chen

Food Hydrocolloids

DOI

2023

Air-water interfacial properties and quantitative description of pea protein isolate-Tween 20

Qian Shen, Wei-Bin Zheng, Fei Han, Jingnan Zuo, Jun Dai, Cui'e Tang, R. Song, Bin Li, Yijie Chen

Food Hydrocolloids

DOI

2023

Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution.

Weiwen Ren, Hong-Shan Liang, Shi-Lin Liu, Yan Li, Yijie Chen, Bin Li, Jing Li

International Journal of Biological Macromolecules

DOI

2023

The Conformational Changes of Bovine Serum Albumin at the Air/Water Interface: HDX-MS and Interfacial Rheology Analysis

Fei Han, Qian Shen, Wei-Bin Zheng, Jingnan Zuo, Xinyu Zhu, Jingwen Li, Chao Peng, Bin Li, Yijie Chen

Foods

DOI

2023

Expression of Ice Nucleation Protein in Bacillus amyloliquefaciens and Its Application in Food Freezing Process

Rong Song, Cong Jiang, Jing Zhu, Jia Liu, Li Zhang, Jingnan Zuo, Wei-Bin Zheng, Shilin Liu, Qing-Rong Huang, Xuetuan Wei, Yijie Chen

Foods

DOI

2022

Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying.

Rongxi Fang, Hong-Shan Liang, Jing Li, Yijie Chen, Xiao-Gang Luo, Yan Li, Bin Li, Shi-Lin Liu

Journal of Food Science

DOI

2022

Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils

Xing-Zhong Zhang, Yan Li, Jing Li, Hong-Shan Liang, Yijie Chen, Bin Li, Xiao-Gang Luo, Ying Pei, Shi-Lin Liu

LWT

DOI

2022

Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment

Hongming Dai, Fu-Chao Zhan, Yijie Chen, Qian Shen, Fang Geng, Ziyang Zhang, Bin Li

International Journal of Food Science & Technology

DOI

2022

Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer.

Qian Shen, Hongming Dai, Luming Wen, Wei-Bin Zheng, Be Li, Jun Dai, Bin Li, Yijie Chen

Food Research International

DOI

2022

Nonlinear rheological behavior and quantitative proteomic analysis of pea protein isolates at the air-water interface

Qian Shen, Yi-Lun Luo, Wei-Bin Zheng, Ting Xiong, Fei Han, Jingnan Zuo, Jun Dai, Bin Li, Yijie Chen

Food Hydrocolloids

DOI

2022

Effect of Hofmeister series anions on freeze-thaw stability of emulsion stabilized with whey protein isolates

Hao Lai, Qian Shen, Fu-Chao Zhan, Shanhong Jiang, Haomin Sui, Yijie Chen, Bin Li, Jing Li

Food Hydrocolloids

DOI

2022

The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis.

Qian Shen, Ting Xiong, Wei-Bin Zheng, Yi-Lun Luo, Wei Peng, Jun Dai, R. Song, Yan Li, Shi-Lin Liu, Bin Li, Yijie Chen

Food Research International

DOI

2022

Nanocellulose from bamboo shoots as perfect pickering stabilizer: Effect of the emulsification process on the interfacial and emulsifying properties

Yujie Lei, Xing-Zhong Zhang, Jing Li, Yijie Chen, Hong-Shan Liang, Yan Li, Bin Li, Xiao-Gang Luo, Ying Pei, Shi-Lin Liu

Food Bioscience

DOI

2022

Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer

Qian Shen, Ting Xiong, Jun Dai, X. Chen, Ling Wang, Yan Li, Jing Li, Bin Li, Yijie Chen

Food Hydrocolloids

DOI

2022

Improvement of O/W emulsion performance by adjusting the interaction between gelatin and bacterial cellulose nanofibrils.

Yi-Lan Wu, Chang Lei, Jing Li, Yijie Chen, Hong-Shan Liang, Yan Li, Bin Li, Xiao-Gang Luo, Ying Pei, Shi-Lin Liu

Carbohydrate Polymers

DOI

2021

植物蛋白肉制品结构设计与研究进展

崔冰，李晶，梁宏闪，陈义杰，李艳，李斌

《华中农业大学学报》

2021

Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels.

Runan Zhao, Weiting Fu, Yijie Chen, Bin Li, Shi-Lin Liu, Yan Li

Food Chemistry

DOI

2021

Structural and rheology properties of pea protein isolate‐stabilized emulsion gel: Effect of crosslinking with transglutaminase

Fu-Chao Zhan, Xiao-yi Tang, Remah Sobhy, Bin Li, Yijie Chen

International Journal of Food Science & Technology

DOI

2021

Coalescence behavior of eco-friendly Pickering-MIPES and HIPEs stabilized by using bacterial cellulose nanofibrils.

Qi Li, Yue-Han Wu, Mohd Shabbir, Ying Pei, Hong-Shan Liang, Jing Li, Yijie Chen, Yan Li, Bin Li, Xiao-Gang Luo, Shi-Lin Liu

Food Chemistry

DOI

2021

Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea

Huan Zhang, Yijie Chen, Ya-Fei Guo, Wencan Xu, Wen-Feng Wang, Shuang Wu, Wenjun Chen, You-Yi Huang

DOI

2021

Encapsulation of Lactobacillus Salivarius in Single and Dual biopolymer

Mahmoud Youssef, Ali Korin, Fu-Chao Zhan, Essam Hady, Hanaa Y. Ahmed, F. Geng, Yijie Chen, Bin Li

DOI

2021

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

Yunxiao Xie, Yujie Lei, Jian-Hua Rong, Xing-Zhong Zhang, Jing Li, Yijie Chen, Hong-Shan Liang, Yan Li, Bin Li, Zhi-Jun Fang, Xiao-Gang Luo, Ying Pei, Chun-Yan Zhong, Shi-Lin Liu

DOI

2021

Adsorption Kinetics and Dilatational Rheological Properties of Recombinant Pea Albumin-2 at the Oil-Water Interface

Yi-Lun Luo, Wei Zheng, Qian Shen, Li Zhang, Cui'e Tang, R. Song, Shi-Lin Liu, Bin Li, Yijie Chen

DOI

2021

Author response for "Structural and rheology properties of pea protein isolate‐stabilized emulsion gel: Effect of crosslinking with transglutaminase"

Fu-Chao Zhan, Xiao-Ming Tang, Remah Sobhy, Bin Li, Yijie Chen

DOI

2020

Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH

Yan Tian, Zhen Zhang, Ahmed Taha, Yijie Chen, Hao Hu, Si-Yi Pan

Food Hydrocolloids

DOI

2020

Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex

Fu-Chao Zhan, Yijie Chen, Jiangnan Hu, Mahmoud Youssef, Ali Korin, Jing Li, Bin Li

DOI

2020

Towards understanding the interaction of β-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches

Fu-Chao Zhan, Shuang Ding, Wenya Xie, Xiao Zhu, Jiangnan Hu, Jun Gao, Bin Li, Yijie Chen

DOI

2020

The optimization of production and characterization of antioxidant peptides from protein hydrolysates of Agrocybe aegerita

Rong Song, Tian-Xing Liang, Qian Shen, Jiahao Liu, Yu-Jia Lu, Cui'e Tang, Xi Chen, Tao Hou, Yijie Chen

DOI

2019

Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes

Fu-Chao Zhan, Minqi Shi, Yuntao Wang, Bin Li, Yijie Chen

Journal of Molecular Liquids

DOI

2018

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate.

Ting Xiong, Wen-Fei Xiong, Mengting Ge, Junhao Xia, Bin Li, Yijie Chen

Food Research International

DOI

2018

Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates.

Ting Xiong, Xiangdong Ye, Yanting Su, Xi Chen, Hui Sun, Bin Li, Yijie Chen

Colloids and Surfaces B: Biointerfaces

DOI

2016

Significant improvement for the functional properties of konjac glucomannan based on phase separation

Qing-Qing Huang, H. Ge, Wei-Ping Jin, B. R. Shah, Shu-Xin Ye, Ying Hu, Bin Li, Yijie Chen

DOI

2015

One step procedure for desalting salty egg white and preparing fat analogue and its application in mayonnaise

Yuntao Wang, Hao Zheng, Yan Li, Bin Li, Yijie Chen

DOI

2014

Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation

Xiao-Peng Geng, B. Cui, Yan Li, Wei-Ping Jin, Yaping An, Bin Zhou, Ting Ye, Lei He, Hong-Shan Liang, Ling Wang, Yijie Chen, Bin Li

DOI

2013

Antioxidant activities of chick embryo egg hydrolysates

Haomin Sun, Ting Ye, Yuntao Wang, Ling Wang, Yijie Chen, Bin Li

Food Science & Nutrition

DOI

Construction of a plant-based egg analogue via a multicomponent emulsion-gel strategy: Processing diversity, freeze-thaw stability and nutritional performance

Hongming Dai, Luming Wen, Hong-Shan Liang, Yijie Chen, Jing Li, Wei Gao, Bin Li

Food Hydrocolloids

DOI

精选作品

期刊论文

Sweetness perception enhancement of thaumatin via gum arabic complexation: Improved thermostability and oral retention.

The air-water interfacial properties of bovine serum albumin with pH-shifting treatments by hydrogen-deuterium exchange mass spectrometry

Influence of deacetylation degree of konjac glucomannan on the quality of pork sausage

Covalent Modification of Whey Protein Isolate by Rosmarinic Acid: Impacts on Physicochemical and Functional Properties

The fabrication of yolk immunoglobulin and encapsulation by W1/O/W2 double emulsion.

迷迭香酸共价偶联对β-乳球蛋白结构及性质的影响

Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure-Sweetness Relationship.

Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides

Effects of rosmarinic acid covalent conjugation on the allergenicity and functional properties of egg white protein

Elucidate the molecular basis of ampholytic chitosan as a high-performance cryoprotectant to myosin denaturation: The importance of saccharide charges

Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure

Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer.

Linear and nonlinear interface rheological behaviors and structural properties of pea protein (vicilin, legumin, albumin)

Air-water interfacial properties and quantitative description of pea protein isolate-Tween 20

Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution.

The Conformational Changes of Bovine Serum Albumin at the Air/Water Interface: HDX-MS and Interfacial Rheology Analysis

Expression of Ice Nucleation Protein in Bacillus amyloliquefaciens and Its Application in Food Freezing Process

Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying.

Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils

Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment

Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer.

Nonlinear rheological behavior and quantitative proteomic analysis of pea protein isolates at the air-water interface

Effect of Hofmeister series anions on freeze-thaw stability of emulsion stabilized with whey protein isolates

The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis.

Nanocellulose from bamboo shoots as perfect pickering stabilizer: Effect of the emulsification process on the interfacial and emulsifying properties

Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer

Improvement of O/W emulsion performance by adjusting the interaction between gelatin and bacterial cellulose nanofibrils.

植物蛋白肉制品结构设计与研究进展

Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels.

Structural and rheology properties of pea protein isolate‐stabilized emulsion gel: Effect of crosslinking with transglutaminase

Coalescence behavior of eco-friendly Pickering-MIPES and HIPEs stabilized by using bacterial cellulose nanofibrils.

Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea

Encapsulation of Lactobacillus Salivarius in Single and Dual biopolymer

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

Adsorption Kinetics and Dilatational Rheological Properties of Recombinant Pea Albumin-2 at the Oil-Water Interface

Author response for "Structural and rheology properties of pea protein isolate‐stabilized emulsion gel: Effect of crosslinking with transglutaminase"

Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH

Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex

Towards understanding the interaction of β-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches

The optimization of production and characterization of antioxidant peptides from protein hydrolysates of Agrocybe aegerita

Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate.

Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates.

Significant improvement for the functional properties of konjac glucomannan based on phase separation

One step procedure for desalting salty egg white and preparing fat analogue and its application in mayonnaise

Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation

Antioxidant activities of chick embryo egg hydrolysates

Construction of a plant-based egg analogue via a multicomponent emulsion-gel strategy: Processing diversity, freeze-thaw stability and nutritional performance

会议论文

pH偏移处理豌豆分离蛋白稳定乳液的油/水界面蛋白定量研究

预印本

Effects of cellulose nanocrystals on the structure stability of W/O/W emulsion by different simulated digestion model for optimized delivery system

研究方向