近几年以来研究性论文（唯一一作或唯一通讯） 2025年 1. Qiao Cheng, Jing Zhao, Changqi Liu, Huifang Ge, Jiawei Qin, and Yaosong Wang*. Thiol-modified hyaluronic acid and hydroxyl radical‐induced oxidation synergistically enhance the gelling capacity of ginkgo seed proteins. Food Chemistry, 2025, 473, 143044.（一区） 2. Qiao Cheng, Changqi Liu, Jing Zhao, Fengxian Guo, Jiawei Qin, and Yaosong Wang*. Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins. Food Chemistry, 2025, 463(Part 1): 141114.（一区） 2024年 3. Qiao Cheng, Changqi Liu, Jing Zhao, Jiawei Qin, and Yaosong Wang*. Hydroxyl radical-induced oxidation boosts the gelation of ginkgo seed protein in the presence of hyaluronic acid. International Journal of Biological Macromolecules, 2024, 282(Part 2): 136960.（一区） 4. Jieyu You, Changqi Liu, Jing Zhao, Fengxian Guo, and Yaosong Wang*. pH dominates the formation of ginkgo seed protein and whey protein composite gels. Food Bioscience, 2024, 60: 104245.（一区） 5. Qiao Cheng, Changqi Liu, Jing Zhao, Fengxian Guo, Jiawei Qin, and Yaosong Wang*. Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel. Food Bioscience, 2024, 59: 104204.（一区） 6. Luyan Zhang#, Huifang Ge#, Jing Zhao, Changqi Liu, and Yaosong Wang*. L-theanine improves the gelation of ginkgo seed proteins at different pH levels. Gels, 2024, 10(2), 131.（三区） 2023年 7. Qiao Cheng, Changqi Liu, Jing Zhao, Weiwei Li, Fengxian Guo, Jiawei Qin, and Yaosong Wang*. Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications. Trends in Food Science & Technology, 2023, 142, 104218.（一区& Top5） 8. Wei Zhang, Changqi Liu, Jing Zhao, Fengxian Guo, Jieyu You, Luyan Zhang, and Yaosong Wang*. Alkali-induced phenolic acid oxidation enhanced gelation of ginkgo seed protein. Foods, 2023, 12(7): 1506. （二区） 9. Zhendong He, Changqi Liu, Jing Zhao, Fengxian Guo, and Yaosong Wang*. Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin crosslinking. Food Chemistry, 2023, 399, 133924.（一区） 2022年 10. Zhendong He, Jing Zhao, Changqi Liu, Weiwei Li, Yaosong Wang*. Ameliorating effect of γ-aminobutyric acid on the physical performance of whey protein films. Food Hydrocolloids, 2022, 124(Part A): 107207.（一区） 2021年 11. Yaosong Wang, Tianyi Ma, Changqi Liu, Fengxian Guo, and Jing Zhao*. L-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths. LWT-Food Science and Technology, 2021, 152, 112382.（一区） 12. Yaosong Wang and Youling Xiong*. Physicochemical and microstructural characterization of whey protein films formed with oxidized ferulic/tannic acids. Foods, 2021, 10(7): 1599.（二区） 13. Weiwei Zhang, Changqi Liu, Jing Zhao, Tianyi Ma, Zhendong He, Meigui Huang, and Yaosong Wang*. Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment. Food Chemistry, 2021, 358, 129862.（一区） 14. Zhendong He, Changqi Liu, Jing Zhao, Weiwei Li, and Yaosong Wang*. Physicochemical properties of a ginkgo seed protein-pectin composite gel. Food Hydrocolloids, 2021, 118, 106781.（一区） 15. Zhendong He, Tianyi Ma, Weiwei Zhang, Erzheng Su, Fuliang Cao, Meigui Huang, and Yaosong Wang*. Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs. Food Hydrocolloids, 2021, 115, 106607.（一区） 2020年 16. Yaosong Wang, Jing Zhao, Weiwei Zhang, Changqi Liu*, Paula Jauregi, and Meigui Huang. Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocolloids, 2020, 100, 105397.（一区） 2019年 17. Yaosong Wang, Changqi Liu, Tianyi Ma, and Jing Zhao*. Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins. Food Chemistry, 2019, 295, 267–273.（一区） 18. Yaosong Wang, Jing Zhao, Changqi Liu*, and Weiwei Li. Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels. Food Hydrocolloids, 2019, 94, 287–293.（一区）
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