Personal information

Other IDs

SciProfiles: 1987752

Activities

Collapse all

Works (50 of 53)

Items per page:
Page 1 of 2

Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review

Comprehensive Reviews in Food Science and Food Safety
2025-01 | Journal article
DOI: 10.1111/1541-4337.70095
Contributors: Chao Qiu; Yaxu Meng; Zhiheng Zhang; Xiaojing Li; David Julian McClements; Guanghua Li; Liming Jiang; Jinsheng Wen; Zhengyu Jin; Hangyan Ji
Source: check_circle
Crossref

Recent progress in regulating starch digestibility using natural additives and sustainable processing operations

Critical Reviews in Food Science and Nutrition
2025-01-24 | Journal article
DOI: 10.1080/10408398.2023.2278759
Contributors: Wenmeng Liu; David Julian McClements; Xinwen Peng; Zhengyu Jin; Long Chen
Source: check_circle
Crossref

Recent progress in the source, extraction, activity mechanism and encapsulation of bioactive essential oils

Critical Reviews in Food Science and Nutrition
2024-12-25 | Journal article
DOI: 10.1080/10408398.2024.2439040
Contributors: Lecheng Li; Xiaojing Li; David Julian McClements; Zhengyu Jin; Hangyan Ji; Chao Qiu
Source: check_circle
Crossref

Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review

Critical Reviews in Food Science and Nutrition
2024-12-16 | Journal article
DOI: 10.1080/10408398.2023.2253542
Contributors: Jingxian Niu; Mengshan Shang; Xiaojing Li; Shangyuan Sang; Long Chen; Jie Long; Aiquan Jiao; Hangyan Ji; Zhengyu Jin; Chao Qiu
Source: check_circle
Crossref

Optimization of food-grade colloidal delivery systems for thermal processing applications: a review

Critical Reviews in Food Science and Nutrition
2024-12-16 | Journal article
DOI: 10.1080/10408398.2023.2258215
Contributors: Wen Xu; David Julian McClements; Xinwen Peng; Zhenlin Xu; Man Meng; Yidong Zou; Guanxiong Chen; Zhengyu Jin; Long Chen
Source: check_circle
Crossref

Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications

Critical Reviews in Food Science and Nutrition
2024-12-09 | Journal article
DOI: 10.1080/10408398.2023.2237126
Contributors: Cuicui Li; Long Chen; David Julian McClements; Xinwen Peng; Zhenlin Xu; Man Meng; Hangyan Ji; Chao Qiu; Jie Long; Zhengyu Jin
Source: check_circle
Crossref

Stability enhancement methods for natural pigments in intelligent packaging: a review

Critical Reviews in Food Science and Nutrition
2024-12-09 | Journal article
DOI: 10.1080/10408398.2024.2437570
Contributors: Yun Wang; Jiaqi Zhong; David Julian McClements; Zipei Zhang; Ruojie Zhang; Zhengyu Jin; Long Chen
Source: check_circle
Crossref

Preparation of protein-based aerogels and regulation and application of their absorption properties: a review

Critical Reviews in Food Science and Nutrition
2024-12-07 | Journal article
DOI: 10.1080/10408398.2024.2434964
Contributors: Jilong Wang; Xiaojing Li; David Julian McClements; Hangyan Ji; Zhengyu Jin; Chao Qiu
Source: check_circle
Crossref

Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing

Foods
2024-11-19 | Journal article
DOI: 10.3390/foods13223677
Contributors: Chao Qiu; Han Hu; Baicun Chen; Qianzhu Lin; Hangyan Ji; Zhengyu Jin
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Purification and Characterization of β-Mannanase Derived from Rhizopus microsporus var. rhizopodiformis Expressed in Komagataella phaffii

Foods
2024-10-19 | Journal article
DOI: 10.3390/foods13203324
Contributors: Jinghua Qu; Jie Long; Xingfei Li; Xing Zhou; Long Chen; Chao Qiu; Zhengyu Jin
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment

Critical Reviews in Food Science and Nutrition
2024-10-02 | Journal article
DOI: 10.1080/10408398.2023.2205524
Contributors: Wenmeng Liu; Long Chen; David Julian McClements; Xinwen Peng; Zhengyu Jin
Source: check_circle
Crossref

Effects of molecular entanglements in amylopectin on the anti-thixotropy, gel properties and viscosity properties

Food Hydrocolloids
2024-09 | Journal article
DOI: 10.1016/j.foodhyd.2024.110115
Contributors: Bo Zhang; Yuxiang Bai; Xiaoxiao Li; Yanli Wang; Jingjing Dong; Zhengyu Jin
Source: check_circle
Crossref

Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases

Critical Reviews in Food Science and Nutrition
2024-09-09 | Journal article
DOI: 10.1080/10408398.2023.2198604
Contributors: Xiaoxiao Li; Yu Wang; Jing Wu; Zhengyu Jin; Lubbert Dijkhuizen; Birte Svensson; Yuxiang Bai
Source: check_circle
Crossref

Enzymatic preparation and potential applications of agar oligosaccharides: a review

Critical Reviews in Food Science and Nutrition
2024-07-02 | Journal article
DOI: 10.1080/10408398.2022.2158452
Contributors: Jie Long; Ziying Ye; Xingfei Li; Yaoqi Tian; Yuxiang Bai; Long Chen; Chao Qiu; Zhengjun Xie; Zhengyu Jin; Birte Svensson
Source: check_circle
Crossref

Influence of key component interactions in flour on the quality of fried flour products

Critical Reviews in Food Science and Nutrition
2024-06-22 | Journal article
DOI: 10.1080/10408398.2024.2361838
Contributors: Mengyue Li; David Julian McClements; Zipei Zhang; Ruojie Zhang; Zhengyu Jin; Long Chen
Source: check_circle
Crossref

Pterostilbene binding to whey protein: Multi-spectroscopy and the antioxidant activity

Food Hydrocolloids
2024-05 | Journal article
DOI: 10.1016/j.foodhyd.2023.109681
Contributors: Xiuping Liang; Long Chen; Zipei Zhang; Ruojie Zhang; David Julian McClements; Zhenlin Xu; Man Meng; Zhengyu Jin
Source: check_circle
Crossref

Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems

Critical Reviews in Food Science and Nutrition
2024-05-08 | Journal article
DOI: 10.1080/10408398.2024.2349729
Contributors: Wen Xu; Kuang He; Ziqiang Lin; David Julian McClements; Zhengyu Jin; Long Chen
Source: check_circle
Crossref

Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods

Critical Reviews in Food Science and Nutrition
2024-05-07 | Journal article
DOI: 10.1080/10408398.2024.2349728
Contributors: Guifang Huang; David Julian McClements; Kuang He; Ziqiang Lin; Zipei Zhang; Ruojie Zhang; Zhengyu Jin; Long Chen
Source: check_circle
Crossref

Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications

Critical Reviews in Food Science and Nutrition
2024-05-06 | Journal article
DOI: 10.1080/10408398.2022.2134291
Contributors: Hangyan Ji; Jialin Liu; David Julian McClements; Yuxiang Bai; Zhitao Li; Long Chen; Chao Qiu; Xiaobei Zhan; Zhengyu Jin
Source: check_circle
Crossref

Design of colloid structure to realize gel salt reduction: a review

Critical Reviews in Food Science and Nutrition
2024-04 | Journal article
DOI: 10.1080/10408398.2024.2331565
Contributors: Wenmeng Liu; David Julian McClements; Zhengyu Jin; Long Chen
Source: check_circle
Crossref

Recent advances in the application of nanotechnology to create antioxidant active food packaging materials

Critical Reviews in Food Science and Nutrition
2024-04-14 | Journal article
DOI: 10.1080/10408398.2022.2128035
Contributors: Hao Cheng; Long Chen; David Julian McClements; Hao Xu; Jie Long; Jianwei Zhao; Zhenlin Xu; Man Meng; Zhengyu Jin
Source: check_circle
Crossref

Vanillin-assisted preparation of chitosan-betaine stabilized corn starch gel: Gel properties and microstructure characteristics

Food Hydrocolloids
2024-03 | Journal article
DOI: 10.1016/j.foodhyd.2023.109510
Contributors: Wenmeng Liu; Long Chen; David Julian McClements; Yidong Zou; Guanxiong Chen; Zhengyu Jin
Source: check_circle
Crossref

Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks

Food Hydrocolloids
2024-02 | Journal article
DOI: 10.1016/j.foodhyd.2023.109347
Contributors: Qianzhu Lin; Mengshan Shang; Xiaojing Li; Shangyuan Sang; Long Chen; Jie Long; Aiquan Jiao; Hangyan Ji; Chao Qiu; Zhengyu Jin
Source: check_circle
Crossref

The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release

Food Hydrocolloids
2024-02 | Journal article
DOI: 10.1016/j.foodhyd.2023.109425
Contributors: Yaxu Meng; Mengshan Shang; Hangyan Ji; Xiaojing Li; Shangyuan Sang; Aiquan Jiao; Zhengyu Jin; Chao Qiu
Source: check_circle
Crossref

Advances in intelligent response and nano-enhanced polysaccharide-based hydrogels: Material properties, response types, action mechanisms, applications

Food Hydrocolloids
2024-01 | Journal article
DOI: 10.1016/j.foodhyd.2023.109190
Contributors: Qiaoxin Zheng; Mengshan Shang; Xiaojing Li; Liming Jiang; Long Chen; Jie Long; Aiquan Jiao; Hangyan Ji; Zhengyu Jin; Chao Qiu
Source: check_circle
Crossref

Impact of amylose content on the formation of V-type granular starch

Food Hydrocolloids
2024-01 | Journal article
DOI: 10.1016/j.foodhyd.2023.109257
Contributors: Xing Zhou; Shan He; Zhengyu Jin
Source: check_circle
Crossref

Starch as edible ink in 3D printing for food applications: a review

Critical Reviews in Food Science and Nutrition
2024-01-13 | Journal article
DOI: 10.1080/10408398.2022.2106546
Contributors: Yuanhui Chen; David Julian McClements; Xinwen Peng; Long Chen; Zhenlin Xu; Man Meng; Xing Zhou; Jianwei Zhao; Zhengyu Jin
Source: check_circle
Crossref

Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients

Critical Reviews in Food Science and Nutrition
2024-01-02 | Journal article
DOI: 10.1080/10408398.2022.2105800
Contributors: Yaxu Meng; Chao Qiu; Xiaojing Li; David Julian McClements; Shangyuan Sang; Aiquan Jiao; Zhengyu Jin
Source: check_circle
Crossref

Effect of addition of pullulan on the properties of native/waxy corn starch‐based films

Food Bioengineering
2023-12 | Journal article
DOI: 10.1002/fbe2.12070
Contributors: Hao Cheng; Long Chen; Zipei Zhang; Ruojie Zhang; David Julian McClements; Hao Xu; Zhenlin Xu; Man Meng; Zhengyu Jin
Source: check_circle
Crossref

The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitors

Critical Reviews in Food Science and Nutrition
2023-12-20 | Journal article
DOI: 10.1080/10408398.2022.2098687
Contributors: Qianzhu Lin; Chao Qiu; Xiaojing Li; Shangyuan Sang; David Julian McClements; Long Chen; Jie Long; Aiquan Jiao; Yaoqi Tian; Zhengyu Jin
Source: check_circle
Crossref

Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production

International Journal of Food Science & Technology
2023-09 | Journal article
DOI: 10.1111/ijfs.16568
Contributors: Xiaoru Ren; Yueyue Yang; Qing Liu; Yihui Wang; Zhengyu Jin; Aiquan Jiao
Source: check_circle
Crossref

Advances in preparation, interaction and stimulus responsiveness of protein-based nanodelivery systems

Critical Reviews in Food Science and Nutrition
2023-07-26 | Journal article
DOI: 10.1080/10408398.2021.1997908
Contributors: Qianzhu Lin; Shengju Ge; David Julian McClements; Xiaojing Li; Zhengyu Jin; Aiquan Jiao; Jinpeng Wang; Jie Long; Xueming Xu; Chao Qiu
Source: check_circle
Crossref

Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity

npj Science of Food
2023-06-14 | Journal article
DOI: 10.1038/s41538-023-00186-2
Contributors: Chao Qiu; Zhiheng Zhang; Xiaojing Li; Shangyuan Sang; David Julian McClements; Long Chen; Jie Long; Aiquan Jiao; Xueming Xu; Zhengyu Jin
Source: check_circle
Crossref

Development and characterization of resistant starch produced by an extrusion–debranching strategy with a high starch concentration

Food Hydrocolloids
2023-03 | Journal article
DOI: 10.1016/j.foodhyd.2022.108276
Contributors: Qing Liu; Jiani Shi; Zhengyu Jin; Aiquan Jiao
Source: check_circle
Crossref

Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch

Journal of Food Science
2023-03 | Journal article
DOI: 10.1111/1750-3841.16458
Contributors: Huiyi Bao; Qing Liu; Yueyue Yang; Lulian Xu; Kunfu Zhu; Zhengyu Jin; Aiquan Jiao
Source: check_circle
Crossref

Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents

Food Hydrocolloids
2023-03 | Journal article
DOI: 10.1016/j.foodhyd.2022.108239
Contributors: Qing Liu; Yihui Wang; Yueyue Yang; Xuepeng Yu; Lulian Xu; Aiquan Jiao; Zhengyu Jin
Source: check_circle
Crossref

Construction of transglutaminase covalently cross‐linked hydrogel and high internal phase emulsion gel from pea protein modified by high‐intensity ultrasound

Journal of the Science of Food and Agriculture
2023-03-15 | Journal article
DOI: 10.1002/jsfa.12372
Contributors: Yihui Wang; Qing Liu; Yueyue Yang; Ruixin Zhang; Aiquan Jiao; Zhengyu Jin
Source: check_circle
Crossref

Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance

Food Hydrocolloids
2023-02 | Journal article
DOI: 10.1016/j.foodhyd.2022.108128
Contributors: Chao Qiu; Chenxi Wang; Xiaojing Li; Shangyuan Sang; David Julian McClements; Long Chen; Jie Long; Aiquan Jiao; Jinpeng Wang; Zhengyu Jin
Source: check_circle
Crossref

Contribution of starch to the flavor of rice-based instant foods

Critical Reviews in Food Science and Nutrition
2022-11-01 | Journal article
DOI: 10.1080/10408398.2021.1931021
Contributors: Rongrong Ma; Zhengyu Jin; Fan Wang; Yaoqi Tian
Source: check_circle
Crossref

A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability

Food Hydrocolloids
2022-10 | Journal article
DOI: 10.1016/j.foodhyd.2022.107737
Contributors: Yihui Wang; Aiquan Jiao; Chao Qiu; Qing Liu; Yueyue Yang; Shichao Bian; Fangye Zeng; Zhengyu Jin
Source: check_circle
Crossref

Fabrication and characterizations of cyclic amylopectin-based delivery system incorporated with β-carotene

Food Hydrocolloids
2022-09 | Journal article
DOI: 10.1016/j.foodhyd.2022.107680
Contributors: Yanli Wang; Chen Chen; Xiuting Hu; Osvaldo H. Campanella; Ming Miao
Source: check_circle
Crossref

The effects of removing endogenous proteins, β-glucan and lipids on the surface microstructure, water migration and glucose diffusion in vitro of starch in highland barley flour

Food Hydrocolloids
2022-06 | Journal article
DOI: 10.1016/j.foodhyd.2021.107457
Contributors: Yueyue Yang; Aiquan Jiao; Qing Liu; Xiaoru Ren; Kunfu Zhu; Zhengyu Jin
Source: check_circle
Crossref

Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties

Food Hydrocolloids
2022-03 | Journal article
DOI: 10.1016/j.foodhyd.2021.107289
Contributors: Yanli Wang; Yuxiang Bai; Hangyan Ji; Jingjing Dong; Xiaoxiao Li; Jialin Liu; Zhengyu Jin
Source: check_circle
Crossref

Effects of Extrusion Technology Combined with Enzymatic Hydrolysis on the Structural and Physicochemical Properties of Porous Corn Starch

Food and Bioprocess Technology
2020-03 | Journal article
DOI: 10.1007/s11947-020-02404-1
Contributors: Wenqi Wu; Aiquan Jiao; Enbo Xu; Yuan Chen; Zhengyu Jin
Source: check_circle
Crossref

In Vitro Digestibility and Predicted Glycemic Index of Chemically Modified Rice Starch by One‐Step Reactive Extrusion

Starch - Stärke
2020-01 | Journal article
DOI: 10.1002/star.201900012
Contributors: Canxin Cai; Yaoqi Tian; Zhiwei Yu; Chunrui Sun; Zhengyu Jin
Source: check_circle
Crossref

Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature

International Journal of Food Properties
2020-01-01 | Journal article
DOI: 10.1080/10942912.2020.1826511
Contributors: Yueyue Yang; Aiquan Jiao; Qing Liu; Enbo Xu; Yuan Chen; Zhengyu Jin
Source: check_circle
Crossref

Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles

International Journal of Food Properties
2020-01-01 | Journal article
DOI: 10.1080/10942912.2020.1761830
Contributors: Aiquan Jiao; Yueyue Yang; Yan Li; Yuan Chen; Xueming Xu; Zhengyu Jin
Source: check_circle
Crossref

Effective production of lactosucrose using β‐fructofuranosidase and glucose oxidase co‐immobilized by sol–gel encapsulation

Food Science & Nutrition
2019-10 | Journal article
DOI: 10.1002/fsn3.1195
Contributors: Jie Long; Ting Pan; Zhengjun Xie; Xueming Xu; Zhengyu Jin
Source: check_circle
Crossref

Synthesis, separation, and purification of glucosyl‐β‐cyclodextrin by one‐pot method

Journal of Food Biochemistry
2019-08 | Journal article
DOI: 10.1111/jfbc.12890
Contributors: Yuxiang Bai; Yun Wu; Hangyan Ji; Zhengyu Jin
Source: check_circle
Crossref

Pasting and Rheological Properties of Non‐Crystalline Granular Starch

Starch - Stärke
2019-07 | Journal article
DOI: 10.1002/star.201800338
Contributors: Long Chen; David Julian McClements; Yaoqi Tian; Zipei Zhang; Haihua Zhang; Zhengyu Jin
Source: check_circle
Crossref
Items per page:
Page 1 of 2

Peer review (1 review for 1 publication/grant)

Review activity for International journal of biological macromolecules. (1)
How many people are using ORCID?