代表性学术论文

[1]Hua Xu, Ziwei Gao, Mingcui Huang, Qinyuan Fan, Limin Cui, Pengkai Xie, Longfei Liu, Xiupeng Guan,Jun Jin^*, Qingzhe Jin, Xingguo Wang. Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends.Food Hydrocolloids, 2024, 147: 109387.

[2]Pengkai Xie,Jun Jin^*, Hua Xu, Daohai Wang, Shiqi Fu, Qinyuan Fan, Ziwei Gao, Yuhang Chen, Qingzhe Jin, Xingguo Wang^*. Effects of sucrose esters on whipping capabilities of aerated emulsions.Food Hydrocolloids, 2023, 144: 108933.

[3]Hua Xu, Lan Yang,Jun Jin^*, Jing Zhang, Pengkai Xie, Yuhang Chen, Longkai Shi, Wei Wei, Qingzhe Jin, Xingguo Wang^*. Elucidation on the destabilization mechanism of whipping creams during static storage.Food Hydrocolloids, 2022, 129: 107613.

[4]Jun Jin, Qingzhe Jin, Casimir C. Akoh^*, Xingguo Wang^*. StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors.Trends in Food Science & Technology, 2021, 118: 418-430.

[5]Jun Jin, Qingzhe Jin, Xingguo Wang^*,Casimir C. Akoh^*. High sn-2 docosahexaenoic acid lipids for brain benefits and their enzymatic syntheses: A review.Engineering, 2020, 6: 424-431.

[6]Jun Jin, Qingzhe Jin, Casimir C.Akoh^*, Xingguo Wang^*. Mango kernel fat fractions as potential healthy food ingredients: A review.Critical Reviews in Food Science and Nutrition, 2019, 59 (11): 1794-1801.

[7]金俊,谢丹,金青哲.芳香精油宝典（译著）.北京:中国轻工业出版社, 2018.

[1]金俊,金青哲,王兴国.一种巧克力抑霜剂及其制备方法.专利号: ZL 202110402307.4.

[2]金俊,王雨昕,陈雨杭,金青哲,王兴国,张友峰.一种巧克力用油组合物.专利号：ZL 202111409642.3.

[3]金俊,陈雨杭,王雨昕,金青哲,王兴国.一种无需调温的巧克力油脂制备方法.专利号：ZL 202111409899.9.

[1]食品营养与健康

[2]油脂营养与减肥