Jinjin Tu

发表

Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction

Wenjun Wang, Longhan Wei, Shengbang Wang, 2022, LWT.

Effects of different alcohol and ultrasonic treatments on thermal and structural properties of zein-starch sodium octenyl succinate composite nanoparticles.

Lei Wu, Jinjin Tu, Chanjuan Lai, 2021, Journal of food science.

Rheological properties and structural features of coconut milk emulsions stabilized with maize kernels and starch

Baodong Zheng, Xu Lu, S. Miao, 2019, Food Hydrocolloids.

Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures.

Baodong Zheng, S. Miao, M. Zheng, 2020, Food chemistry.

Collagen hydrolysates improve the efficiency of sodium alginate-encapsulated tea polyphenols in beads and the storage stability after commercial sterilization.

Jinjin Tu, Jianhui Xiao, L. Niu, 2023, International journal of biological macromolecules.

The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose

Jinjin Tu, Jianhui Xiao, L. Niu, 2023, LWT.

Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality

Jinjin Tu, Jianhui Xiao, L. Niu, 2021 .

Anthocyanin‐fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behavior and antioxidant capacity

Jinjin Tu, Jianhui Xiao, Shan Liu, 2022, International Journal of Food Science & Technology.

The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C.

Jinjin Tu, Jianhui Xiao, Tiantian Fu, 2021, Food chemistry.