A. Jiao

发表

Application of FT-NIR spectroscopy and FT-IR spectroscopy to Chinese rice wine for rapid determination of fermentation process parameters

Zhengyu Jin, F. Wang, Xueming Xu, 2015 .

Research progress of starch-based biodegradable materials: a review

Zhengyu Jin, Long Chen, A. Jiao, 2021, Journal of Materials Science.

Recent advances in intelligent food packaging materials: Principles, preparation and applications.

Long Chen, Yaoqi Tian, D. Julian Mcclements, 2021, Food chemistry.

Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine.

Fang Wang, Zhengyu Jin, Xueming Xu, 2015, Journal of food science.

Monitoring of fermentation process parameters of Chinese rice wine using attenuated total reflectance mid-infrared spectroscopy

Zhengyu Jin, F. Wang, Xueming Xu, 2015 .

Effect of Thermostable α-Amylase Addition on the Physicochemical Properties, Free/Bound Phenolics and Antioxidant Capacities of Extruded Hulled and Whole Rice

Zhengyu Jin, Xueming Xu, F. Wang, 2015, Food and Bioprocess Technology.

RETRACTED: Application of the small-angle X-ray scattering technique for structural analysis studies: A review

Zhengzong Wu, Enbo Xu, A. Jiao, 2017, Journal of Molecular Structure.

Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice.

Zhengyu Jin, F. Wang, Xueming Xu, 2015, Journal of food science.

Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation

Zhengyu Jin, Xueming Xu, F. Wang, 2015, Food and Bioprocess Technology.

Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols

D. Mcclements, Xiaojing Li, Chao Qiu, 2021 .

Study on the relationship between the degradation degrees of enzymatically extruded glutinous rice and the qualities of fermented Chinese rice wine

Enbo Xu, A. Jiao, Zhen Jin, 2022, Journal of Cereal Science.

Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion

Wenqi Wu, A. Jiao, Zhen Jin, 2021, Food Bioscience.

Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation

Zhengyu Jin, Zhengzong Wu, Enbo Xu, 2017 .

Rapid Measurement of Antioxidant Activity and γ-Aminobutyric Acid Content of Chinese Rice Wine by Fourier-Transform Near Infrared Spectroscopy

Fang Wang, Zhengyu Jin, Xueming Xu, 2015, Food Analytical Methods.

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

Chao Qiu, A. Jiao, Zhen Jin, 2022, Food Hydrocolloids.

Discrimination of Chinese rice wines of different geographical origins by UV–vis spectroscopy and chemometrics

Zhengyu Jin, Xueming Xu, Zhengzong Wu, 2015 .

A novel method for pullulanase immobilized onto magnetic chitosan/Fe3O4 composite nanoparticles by in situ preparation and evaluation of the enzyme stability

Zhengyu Jin, Xueming Xu, Zhengzong Wu, 2014 .

Application of starch-based nanoparticles and cyclodextrin for prebiotics delivery and controlled glucose release in the human gut: a review.

Zhengyu Jin, D. Mcclements, K. Zhu, 2022, Critical reviews in food science and nutrition.

In situ synthesis of new magnetite chitosan/carrageenan nanocomposites by electrostatic interactions for protein delivery applications.

Zhengyu Jin, Xueming Xu, Zhengzong Wu, 2015, Carbohydrate polymers.

Cyclodextrin-derived chalcogenides as glutathione peroxidase mimics and their protection of mitochondria against oxidative damage

Zhengyu Jin, Xueming Xu, N. Yang, 2013, Journal of Inclusion Phenomena and Macrocyclic Chemistry.

Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production

Zhengyu Jin, Yaoqi Tian, Xueming Xu, 2013, Bioprocess and Biosystems Engineering.

Study on the intermediate ions formed by glutathione peroxidase mimic 2,2'-ditellurobis(2-deoxy-β-cyclodextrin) by electrospray ionization mass spectrometry.

Zhengyu Jin, Xueming Xu, N. Yang, 2013, Rapid communications in mass spectrometry : RCM.

Immobilization of pullulanase onto activated magnetic chitosan/Fe3O4 nanoparticles prepared by in situ mineralization and effect of surface functional groups on the stability

Zhengyu Jin, Xueming Xu, Zhengzong Wu, 2015 .

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

Long Chen, D. Mcclements, Chao Qiu, 2022, Food Hydrocolloids.

New method for the immobilization of pullulanase onto hybrid magnetic (Fe3O4-κ-carrageenan) nanoparticles by electrostatic coupling with pullulanase/chitosan complex.

Zhengyu Jin, Xueming Xu, Zhengzong Wu, 2015, Journal of agricultural and food chemistry.

Molecular dynamics simulations of cyclodextrin–cumene hydroperoxide complexes in water

Zhengyu Jin, Xueming Xu, A. Jiao, 2013 .

Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour.

Zhengyu Jin, Xueming Xu, Xiaowei Pan, 2016, Food chemistry.

Green Preparation of Robust Hydrophobic β-Cyclodextrin/Chitosan Sponges for Efficient Removal of Oil from Water.

Zhengyu Jin, D. Mcclements, Chao Qiu, 2021, Langmuir : the ACS journal of surfaces and colloids.

A review of nanostructured delivery systems for the encapsulation, protection, and delivery of silymarin: An emerging nutraceutical.

Long Chen, D. Mcclements, Chao Qiu, 2022, Food research international.

Porous starch extracted from Chinese rice wine vinasse: characterization and adsorption properties.

Zhengyu Jin, Yaoqi Tian, Chunsen Wu, 2013, International Journal of Biological Macromolecules.

Effect of chitosan molecular weight on the formation of chitosan-pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe3O4-κ-carrageenan nanoparticles.

Zhengyu Jin, Xueming Xu, F. Wang, 2016, Food chemistry.

The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates.

K. Zhu, Enbo Xu, A. Jiao, 2021, Journal of food science.

Recent advances in biomolecule-based films and coatings for active and smart food packaging applications

D. Mcclements, Hangyan Ji, Chao Qiu, 2023, Food Bioscience.

Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems

Long Chen, D. Mcclements, Chao Qiu, 2022, Foods.

Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion.

Xueming Xu, Xiaowei Pan, Zhengyu Jin, 2016, Food Chemistry.

Organotellurium-bridged cyclodextrin dimers as artificial glutathione peroxidase models

Zhengyu Jin, Xueming Xu, N. Yang, 2012, Journal of Inclusion Phenomena and Macrocyclic Chemistry.

β-Cyclodextrin (β-CD): A new approach in bread staling

Zhengyu Jin, Yaoqi Tian, Xueming Xu, 2009 .

Isolation of cycloamylose by iodine affinity capillary electrophoresis.

Zhengyu Jin, Yaoqi Tian, Xueming Xu, 2011, Journal of chromatography. A.

A study on the potential interaction between cyclodextrin and lipoxygenase

Zhengyu Jin, Xueming Xu, Jinpeng Wang, 2013, Journal of Inclusion Phenomena and Macrocyclic Chemistry.

Preparation and characterization of porous starch/β-cyclodextrin microsphere for loading curcumin: Equilibrium, kinetics and mechanism of adsorption

Zhengyu Jin, Xueming Xu, Chao Qiu, 2021 .

Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems

D. Mcclements, Chao Qiu, Jinpeng Wang, 2021, Trends in Food Science & Technology.

Improved art bioactivity by encapsulation within cyclodextrin carboxylate.

Long Chen, Yao Hu, Chao Qiu, 2022, Food chemistry.

Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate.

Long Chen, Chao Qiu, Jinpeng Wang, 2022, Food research international.

Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles

D. Mcclements, Chao Qiu, Jinpeng Wang, 2022, Foods.

Impact of α-amylase combined with hydrochloric acid hydrolysis on structure and digestion of waxy rice starch.

Zhengyu Jin, Yaoqi Tian, Chunsen Wu, 2013, International journal of biological macromolecules.

Effect of frying on the pasting and rheological properties of normal maize starch

Zhengyu Jin, Long Chen, Yaoqi Tian, 2017 .

Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application

Long Chen, D. Mcclements, Chao Qiu, 2022, Foods.

Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis

Zhengyu Jin, Xueming Xu, F. Wang, 2015 .

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

Fang Wang, Zhengyu Jin, Xueming Xu, 2015, Journal of Food Science.

Calcium—lactate-induced enzymatic hydrolysis of extruded broken rice starch to improve Chinese rice wine fermentation and antioxidant capacity

Huan Cheng, Zhengyu Jin, Donghong Liu, 2020 .

Effect of exogenous metal ions and mechanical stress on rice processed in thermal-solid enzymatic reaction system related to further alcoholic fermentation efficiency.

Zhengyu Jin, Zhengzong Wu, Enbo Xu, 2018, Food chemistry.

Rapid detection of β-conglutin with a novel lateral flow aptasensor assisted by immunomagnetic enrichment and enzyme signal amplification.

Zhengyu Jin, Aiquan Jiao, Muhammad Farhan Jahangir Chughtai, 2018, Food chemistry.

Construction of functional soybean peptide-cyclodextrin carboxylate nanoparticles and their interaction with porcine pancreatic α-amylase.

Long Chen, Xueming Xu, Chao Qiu, 2022, Food research international.

Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels

Long Chen, D. Mcclements, Chao Qiu, 2023, Food Hydrocolloids.

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

Zhengyu Jin, Wenqi Wu, Enbo Xu, 2020, Food and Bioprocess Technology.

Stabilization of a collagen peptide-cranberry juice by three functional polysaccharides with different charge characteristics

A. Jiao, Zhen Jin, Yueyue Yang, 2023, Food Hydrocolloids.

Encapsulation, protection, and delivery of curcumin using succinylated-cyclodextrin systems with strong resistance to environmental and physiological stimuli.

Zhengyu Jin, Yao Hu, Chao Qiu, 2021, Food chemistry.

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

D. Mcclements, Chao Qiu, A. Jiao, 2022, Critical reviews in food science and nutrition.

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

Zhengyu Jin, D. Mcclements, Xueming Xu, 2021, Critical reviews in food science and nutrition.

Impact of phase separation of soy protein isolate/sodium alginate co-blending mixtures on gelation dynamics and gels properties.

Jie Chen, Zhengyu Jin, Yaoqi Tian, 2015, Carbohydrate polymers.

Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation.

Long Chen, Chao Qiu, D. Julian Mcclements, 2022, Food chemistry.

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

A. Jiao, Zhen Jin, Qing Liu, 2022, Food Hydrocolloids.

Effects of extrusion and enzymatic debranching on the structural characteristics and digestibility of corn and potato starches

K. Zhu, A. Jiao, Zhen Jin, 2022, Food Bioscience.

The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch

Guohua Yang, Enbo Xu, A. Jiao, 2021 .

Preparation, characterization and physicochemical properties of novel low-phosphorus egg yolk protein.

Fang Wang, Zhengyu Jin, Xueming Xu, 2018, Journal of the science of food and agriculture.

Effect of Thermostable α-Amylase Addition on Producing the Porous-Structured Noodles Using Extrusion Treatment.

Zhengyu Jin, Xueming Xu, A. Jiao, 2018, Journal of food science.

Research progress on the brewing techniques of new-type rice wine.

Xueming Xu, Zhengyu Jin, Aiquan Jiao, 2017, Food chemistry.

Effects of the addition of thermostable α-amylase on the physicochemical and antioxidant properties of extrusion-pretreated Apios fortunei used for yellow wine fermentation

K. Zhu, A. Jiao, Zhen Jin, 2021, LWT.

Effect of 'wheat Qu' addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment.

Zhengyu Jin, Xueming Xu, Fang Wang, 2016 .

Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine.

Zhengyu Jin, Xueming Xu, Zhengzong Wu, 2016, Food chemistry.

Highly sensitive determination of ethyl carbamate in alcoholic beverages by surface-enhanced Raman spectroscopy combined with a molecular imprinting polymer

Zhengyu Jin, Zhengzong Wu, Enbo Xu, 2016 .

Continuous hydrolysis of mango peel pectin for the production of antibacterial pectic oligosaccharides in packed-bed reactor using immobilized polygalacturonase

Long Chen, Xueming Xu, Yuxiang Bai, 2022, Food Bioscience.

Modelling of dehydration–rehydration of instant rice in combined microwave-hot air drying

Zhengyu Jin, Xueming Xu, A. Jiao, 2014 .

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

Zhengyu Jin, Xueming Xu, A. Jiao, 2020 .

Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch

Zhengyu Jin, A. Jiao, Shuna Zhao, 2021 .

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

K. Zhu, A. Jiao, Zhen Jin, 2021, Food Hydrocolloids.

Interactions between plant-derived antioxidants and cyclodextrins and their application for improving separation, detection, and food quality issues.

Long Chen, D. Mcclements, Chao Qiu, 2023, Critical reviews in food science and nutrition.

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

K. Zhu, A. Jiao, Zhen Jin, 2023, Journal of food science.

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

A. Jiao, X. Yu, Zhen Jin, 2022, Food Hydrocolloids.

Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch.

K. Zhu, A. Jiao, Zhen Jin, 2021, International journal of biological macromolecules.

Immobilized Cells of Bacillus circulans ATCC 21783 on Palm Curtain for Fermentation in 5 L Fermentation Tanks

Zhengyu Jin, Xueming Xu, Yao Hu, 2018, Molecules.

Porous Starch-Based Material Prepared by Bioextrusion in the Presence of Zinc and Amylase–Magnesium Complex

Zhengyu Jin, Zhengzong Wu, Enbo Xu, 2018, ACS Sustainable Chemistry & Engineering.

Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective

A. Jiao, Zhen Jin, Ruixin Zhang, 2023, Foods.

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

Zhengyu Jin, Enbo Xu, A. Jiao, 2020 .

Determination of Antioxidant Capacity of Chinese Rice Wine and Zhuyeqing Liquor Using Nanoparticle-Based Colorimetric Methods

Zhengyu Jin, Xueming Xu, Zhengzong Wu, 2017, Food Analytical Methods.

A Feasibility Study on the Evaluation of Quality Properties of Chinese Rice Wine Using Raman Spectroscopy

Zhengyu Jin, F. Wang, Xueming Xu, 2016, Food Analytical Methods.

Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides.

Long Chen, Xueming Xu, Hangyan Ji, 2023, Food chemistry.

Thermostable and mesophilic α-amylase: Effects on wheat starch physicochemical properties and their applications in extruded noodles

Zhengyu Jin, A. Jiao, Jingpeng Li, 2019, Journal of Cereal Science.

Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing

Chao Qiu, A. Jiao, Zhen Jin, 2023, Food Hydrocolloids.

Comparison of different thermal treatments on the physicochemical properties of Apios fortunei used for yellow wine fermentation

Zhengyu Jin, Enbo Xu, A. Jiao, 2021 .

Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions

Long Chen, D. Mcclements, Xueming Xu, 2023, NPJ science of food.

Measurement of fermentation parameters of Chinese rice wine using Raman spectroscopy combined with linear and non-linear regression methods

Fang Wang, Xueming Xu, Zhengyu Jin, 2015 .

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

A. Jiao, Zhen Jin, Ruixin Zhang, 2022, The Journal of the Science of Food and Agriculture.

Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde-tannin acid-zinc acetate nanoparticles.

Long Chen, D. Mcclements, Xiaorui Zhou, 2023, Food chemistry.

Bioactive and functional biodegradable packaging films reinforced with nanoparticles

Yao Hu, Chao Qiu, Yang Qin, 2022 .

A hydroxypropyl methylcellulose/hydroxypropyl starch nanocomposite film reinforced with chitosan nanoparticles encapsulating cinnamon essential oil: Preparation and characterization.

A. Jiao, X. Yu, Zhen Jin, 2023, International journal of biological macromolecules.

Preparation and characterization of hydroxypropyl methylcellulose/hydroxypropyl starch composite films reinforced by chitosan nanoparticles of different sizes

A. Jiao, X. Yu, Zhen Jin, 2023, Materials Today Communications.

Effect of extrusion pretreatment on the physical and chemical properties of broad bean and its relationship to koji preparation.

Zhengyu Jin, Xueming Xu, Wenqi Wu, 2019, Food chemistry.

Cyclodextrins promoting the analysis and application of food-grade protein/peptides

Long Chen, D. Mcclements, Xueming Xu, 2023, Trends in Food Science & Technology.

Impact of pH on pea protein-hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing.

Chao Qiu, A. Jiao, Zhen Jin, 2023, Food Research International.

Recent developments in sources, chemical constituents, health benefits and food applications of essential oils extracted from medicine food homology plants

Long Chen, Chao Qiu, Jinpeng Wang, 2023, Food Bioscience.

Recent advances in natural gums as additives to help the construction and application of edible biopolymer gels: the example of hydrogels and oleogels.

Long Chen, Chao Qiu, Jinpeng Wang, 2023, Critical reviews in food science and nutrition.

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

Long Chen, Hangyan Ji, Chao Qiu, 2023, Critical reviews in food science and nutrition.

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

Long Chen, Hangyan Ji, Liming Jiang, 2023, Food Hydrocolloids.

A novel size-exclusion high performance liquid chromatography (SE-HPLC) method for measuring degree of amylose retrogradation in rice starch

Zhengyu Jin, Yaoqi Tian, Xueming Xu, 2010 .

Effect of ethanol fraction of burdock leaf on biofilm formation and bacteria growth

Hongxin Wang, Z. Lou, Yuxia Tang, 2014, European Food Research and Technology.

Preparation and characterization of zein-based core-shell nanoparticles for encapsulation and delivery of hydrophobic nutrient molecules: Enhancing environmental stress resistance and antioxidant activity

D. Mcclements, Chao Qiu, Jinpeng Wang, 2024, Food Hydrocolloids.

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

Hangyan Ji, Chao Qiu, A. Jiao, 2023, Food Hydrocolloids.

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

Long Chen, D. Mcclements, Xueming Xu, 2023, NPJ science of food.

The role of non-starch constituents in the extrusion processing of slow-digesting starch diets: A review.

A. Jiao, Yueyue Yang, Zhengyu Jin, 2024, International journal of biological macromolecules.