Lina Sun

发表

A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage.

Yanjiao Li, Beibei Zhang, Xingyun Yuan, 2022, Food chemistry.

Stabilization of human milk fat analog emulsions using milk fat globule membrane material–coated lipid droplets: Structural and physical properties

Xiaodong Li, Lu Liu, Zhibin Jia, 2022, LWT.

Effect of kansui on the physicochemical, structural, and quality characteristics of adlay seed flour-fortified wheat noodles

Jianjun Cheng, Xiao-Lin Zhou, Yuxue Sun, 2021, LWT.

Interfacial composition in infant formulas powder modulate lipid digestion in simulated in-vitro infant gastrointestinal digestion.

Xiaoxue Yu, Xiaodong Li, Lu Liu, 2023, Food research international.

Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates

Q. Cui, Lianzhou Jiang, Anqi Zhang, 2020 .

Antibacterial activity and mechanism of slightly acidic electrolyzed water combined with ultraviolet light against Salmonella enteritidis

Yanjiao Li, Beibei Zhang, Xingyun Yuan, 2023, Food Control.

Effects of covalent binding of different polyphenols on structure, rheology and functional properties of whey protein isolate

Ran Tian, Bo Tian, Lina Sun, 2023, LWT.

Antibacterial activity and mechanism of slightly acidic electrolyzed water (SAEW) combined with ultraviolet light against Staphylococcus aureus

F. Xue, Yanjiao Li, Q. Mo, 2023, LWT.

Dynamic microfluidic-assisted transglutaminase modification of soy protein isolate-chitosan: Effects on structural and functional properties of the adduct and its antioxidant activity after in vitro digestion.

Xibo Wang, Lina Sun, Mengyue Zhang, 2023, Food research international.