Jing-Jing Fu

Encapsulation of Antarctic krill oil in yeast cell microcarriers: Evaluation of oxidative stability and in vitro release.

B. Zhu, Jing-jing Fu, Liang Song, 2021, Food chemistry.

Improving oxidative stability and release behavior of DHA algae oil by microencapsulation.

B. Zhu, Tong Wang, Yunhang Liu, 2020, Journal of the science of food and agriculture.

Formation mechanism of nanocomplex of resveratrol and glycated bovine serum albumin and their glycation-enhanced stability showing glycation extent

Xianbing Xu, Zhi‐hui Zhang, Jing-Jing Fu, 2021, LWT.

Improving the functional properties of bovine serum albumin-glucose conjugates in natural deep eutectic solvents.

B. Zhu, Liang Song, Da‐yong Zhou, 2020, Food chemistry.

Nanocomplexes of curcumin and glycated bovine serum albumin: The formation mechanism and effect of glycation on their physicochemical properties.

Liang Song, Zhi-Feng Tan, Jing-Jing Fu, 2021, Food chemistry.

Efficient encapsulation of curcumin into spent brewer's yeast using a pH-driven method.

Liang Song, Darren Zhou, Dongbao Fu, 2022, Food chemistry.

Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating.

Yue‐wen Chen, Shao-tian Ren, Jian‐ling Wei, 2023, Food chemistry.