Jing Lin

Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structuring

Jing Gao, Weibiao Zhou, Jing Lin, 2019, Reformulation as a Strategy for Developing Healthier Food Products.

Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro

Muwen Lu, Junqing Huang, Ri-An Yan, 2020 .

Improved in vitro bioaccessibility of quercetin by nanocomplexation with high-intensity ultrasound treated soy protein isolate.

Weibiao Zhou, Yijie Wang, Jing Lin, 2022, Food chemistry.

Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties.

Weibiao Zhou, L. Leong, Jing Lin, 2018, Food & function.

Feruloylated oligosaccharides and ferulic acid alter gut microbiome to alleviate diabetic syndrome.

Muwen Lu, Junqing Huang, Yuan Song, 2020, Food research international.

In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential.

Weibiao Zhou, L. Leong, Jing Lin, 2019, Food chemistry.

Role of quercetin in the physicochemical properties, antioxidant and antiglycation activities of bread

Weibiao Zhou, Jing Lin, 2018 .