1Substituent group-modified pectins: Targeted modifications for enhanced functional properties

作者： Xitong Liu; Chengying Zhao; Jirong Wang; Jinkai Zheng; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; Human and Animal Physiology, Wageningen University & Research, 6708 WD, Wageningen, the Netherlands; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China;

来源：Trends in Food Science and Technology

关键词： Function Pectin Structure Substituent group-modified Target modification

年份：2025

2Conformational analysis of pectins utilizing HPSEC-MALS-RI and SAXS: A comparative study

作者： Yuyi Du; Xu Zheng; Chengying Zhao; Jiefen Cui; Mengyu Ma; Yongkai Yuan; Xiaoyang Pang; Jinkai Zheng; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China; Qingdao Special Food Research Institute, Qingdao, 266109, China; Key Laboratory of Special Food Processing (Co-;

来源：Food Hydrocolloids

关键词： Aggregation Fine structure HPSEC-MALS-RI Pectin conformation SAXS

年份：2025

3Extracts from Plant Foods: Biological Characterization and Application

作者： Chengying Zhao; Jinkai Zheng; SCIE（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;

来源：Foods

年份：2025

4Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca2+-induced gelation

作者： Jiefen Cui; Dan Liu; Yuyang Zhang; Mengyu Ma; Mengshan Shang; Cheng Zhao; Xingmiao Lu; Chengying Zhao; Jinkai Zheng; SCIE（2024版） EI（2024版）

机构： College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China; Qingdao Special Food Research Institute, Qingdao, 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; College of Food Science and Engineering, Qingdao Agricul;

来源：Food Chemistry

关键词： Gelling property Modification Pectin Spatial conformation Structure

年份：2024

5Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods

作者： Xueping Wang; Chengying Zhao; Jirong Wang; Xingmiao Lu; Yuming Bao; Deli Zhang; Jinkai Zheng; SCIE（2024版） EI（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Human and Animal Physiology, Wageningen University & Research, 6708 WD Wageningen, The Netherlands; Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China;

来源：Carbohydrate Polymers

关键词： Chemical structure Citrus Gelling property Pectin RG-I

年份：2024

6Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation

作者： Xingmiao Lu; Chengying Zhao; Xueping Wang; Jirong Wang; Yuyi Du; Jiefen Cui; Liang Zeng; Jinkai Zheng; SCIE（2024版） EI（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science, Southwest University, Chongqing 400715, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;

来源：Carbohydrate Polymers

关键词： Arabinan Citrus pectin Gelling property Interaction Side-chains

年份：2024

7High uptake of citrus essential oil-loaded zein particles into E. coli tuned by the wet-crosslinked folic acid

作者： Feilong Yang; Chengying Zhao; Liping Feng; Yanqi Wang; Mengyu Ma; Vincenzo Fogliano; Jinkai Zheng; Ashkan Madadlou; SCIE（2023版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research, Wageningen, the Netherlands; Department of Biotechnology and Food Science, Norwegian University of;

来源：Food Hydrocolloids

关键词： Biopolymer Covalent bond E. coli Plant protein Protein modification

年份：2023

8Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation

作者： Jirong Wang; Chengying Zhao; Shaojie Zhao; Xingmiao Lu; Mengyu Ma; Jinkai Zheng; SCIE（2023版） EI（2023版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;

来源：Carbohydrate Polymers

关键词： Amidation Amino acid Chemical structure Citrus pectin Gel property

年份：2023

9Orange Pectin with Compact Conformation Effectively Alleviates Acute Colitis in Mice

作者： Jiefen Cui; Feng Wang; Chengying Zhao; Shuaishuai Zhou; Jinkai Zheng; SCIE（2022版） EI（2022版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;

来源：Journal of Agricultural and Food Chemistry

关键词： acute colitis extraction gut microbiota orange pectin signaling pathway structure

年份：2022

10Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components

作者： Li Ma; Chengying Zhao; Jifeng Chen; Jinkai Zheng; JCR（2021版）

机构： School of Life Sciences, Zhengzhou University, Zhengzhou, China, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; School of Life Sciences, Zhengzhou University, Zhengzhou, China;

来源：Frontiers in Nutrition

关键词： black garlic extract fermentation functional components Lactobacillus sensory

年份：2021