Works by Luo, Shunjing

Results: 26

Steady-state kinetics of tryptic hydrolysis of β-lactoglobulin after dynamic high-pressure microfluidization treatment in relation to antigenicity.

Published in:

European Food Research & Technology, 2014, v. 239, n. 3, p. 525, doi. 10.1007/s00217-014-2248-2

By:

Zhong, Junzhen;
Luo, Shunjing;
Liu, Chengmei;
Liu, Wei

Publication type:

Article

Impact of Postharvest Operations on Rice Grain Quality: A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 3, p. 626, doi. 10.1111/1541-4337.12439

By:

Tong, Chuan;
Gao, Haiyan;
Luo, Shunjing;
Liu, Lei;
Bao, Jinsong

Publication type:

Article

Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment.

Published in:

Foods, 2025, v. 14, n. 7, p. 1079, doi. 10.3390/foods14071079

By:

Yan, Xudong;
Xiao, Hong;
Ye, Jiangping;
Luo, Shunjing;
Liu, Chengmei

Publication type:

Article

Improving the Yield of Feruloyl Oligosaccharides from Rice Bran through Enzymatic Extrusion and Its Mechanism.

Published in:

Foods, 2023, v. 12, n. 7, p. 1369, doi. 10.3390/foods12071369

By:

Deng, Fenghong;
Hu, Xiuting;
Wang, Yueru;
Luo, Shunjing;
Liu, Chengmei

Publication type:

Article

Influence of structural features and feruloylation on fermentability and ability to modulate gut microbiota of arabinoxylan in in vitro fermentation.

Published in:

Frontiers in Microbiology, 2023, v. 13, p. 1, doi. 10.3389/fmicb.2022.1113601

By:

Zhongxia Li;
Huibin Zhang;
Li He;
Yaqin Hou;
Yingjuan Che;
Tian Liu;
Shaobai Xiong;
Xuguang Zhang;
Shunjing Luo;
Chengmei Liu;
Tingting Chen

Publication type:

Article

The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment.

Published in:

PLoS ONE, 2016, v. 11, n. 8, p. 1, doi. 10.1371/journal.pone.0161086

By:

Zeng, Zicong;
Liu, Chengmei;
Luo, Shunjing;
Chen, Jun;
Gong, Ersheng

Publication type:

Article

Effects of Cellulose, Lignin and Hemicellulose on the Retrogradation of Rice Starch.

Published in:

Food Science & Technology Research, 2014, v. 20, n. 2, p. 375, doi. 10.3136/fstr.20.375

By:

Wen XIA;
Guiming FU;
Chengmei LIU;
Yejun ZHONG;
Junzhen ZHONG;
Shunjing LUO;
Wei LIU

Publication type:

Article

Complex bio‐nanoparticles assembled by a pH‐driven method: environmental stress stability and oil–water interfacial behavior.

Published in:

Journal of the Science of Food & Agriculture, 2024, v. 104, n. 4, p. 1971, doi. 10.1002/jsfa.13085

By:

Chen, Yan;
Chen, Xing;
Luo, Shunjing;
Chen, Tingting;
Ye, Jiangping;
Liu, Chengmei

Publication type:

Article

Encapsulation of rutin in protein nanoparticles by pH‐driven method: impact of rutin solubility and mechanisms.

Published in:

Journal of the Science of Food & Agriculture, 2024, v. 104, n. 3, p. 1804, doi. 10.1002/jsfa.13068

By:

Luo, Shunjing;
Fu, Yuteng;
Ye, Jiangping;
Liu, Chengmei

Publication type:

Article

Degradation kinetics of rutin encapsulated in oil‐in‐water emulsions: impact of particle size.

Published in:

Journal of the Science of Food & Agriculture, 2023, v. 103, n. 2, p. 770, doi. 10.1002/jsfa.12188

By:

Fu, Yuteng;
McClements, David Julian;
Luo, Shunjing;
Ye, Jiangping;
Liu, Chengmei

Publication type:

Article

Impact of starch–lipid complexes on oil absorption of starch and its mechanism.

Published in:

Journal of the Science of Food & Agriculture, 2023, v. 103, n. 1, p. 83, doi. 10.1002/jsfa.12114

By:

Luo, Shunjing;
Xiong, Shaobai;
Li, Xianbao;
Hu, Xiuting;
Ye, Jiangping;
Liu, Chengmei

Publication type:

Article

Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles.

Published in:

Grain & Oil Science & Technology, 2025, v. 8, n. 1, p. 13, doi. 10.1016/j.gaost.2025.01.001

By:

Xudong Yan;
Weirong Wen;
Meng Li;
Shunjing Luo;
Jiangping Ye;
Chengmei Liu

Publication type:

Article

Synthesis and Characterization of the Starch‐ZnO Hybrid Nanoparticles: Effect of the Amylose Content.

Published in:

Starch / Staerke, 2023, v. 75, n. 3/4, p. 1, doi. 10.1002/star.202100256

By:

Cao, Yu;
Bian, Xiaofang;
Luo, Shunjing;
Liu, Chengmei;
Hu, Xiuting

Publication type:

Article

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches.

Published in:

Starch / Staerke, 2020, v. 72, n. 3/4, p. 1, doi. 10.1002/star.201900251

By:

Guo, Baozhong;
Wu, Jianyong;
Hu, Xiuting;
Luo, Shunjing;
Wang, Haoqiang;
Xu, Shunqian;
Huang, Zhaohua;
Liu, Chengmei

Publication type:

Article

Phenolics, Antioxidant Activity, and In Vitro Starch Digestibility of Extruded Brown Rice Influenced by Choerospondias axillaris Fruit Peels Addition.

Published in:

Starch / Staerke, 2019, v. 71, n. 9/10, p. N.PAG, doi. 10.1002/star.201800346

By:

Zeng, Zicong;
Huang, Kechou;
McClements, David J.;
Hu, Xiuting;
Luo, Shunjing;
Liu, Chengmei

Publication type:

Article

Changes in Granular Swelling and Rheological Properties of Food Crop Starches Modified by Superheated Steam.

Published in:

Starch / Staerke, 2019, v. 71, n. 3/4, p. N.PAG, doi. 10.1002/star.201800132

By:

Liu, Chengmei;
Yan, Xiaoyan;
Xu, Xingfeng;
Guo, Baozhong;
Yang, Rong;
Chen, Jun;
Zhong, Yejun;
Luo, Shunjing;
Xu, Jianguo;
Wu, Jianyong

Publication type:

Article

Properties of Starch after Extrusion: A Review.

Published in:

Starch / Staerke, 2018, v. 70, n. 11/12, p. N.PAG, doi. 10.1002/star.201700110

By:

Ye, Jiangping;
Hu, Xiuting;
Luo, Shunjing;
Liu, Wei;
Chen, Jun;
Zeng, Zhiru;
Liu, Chengmei

Publication type:

Article

State Diagram for a Waxy Rice Starch–Soluble Dietary Fiber Composite System.

Published in:

Starch / Staerke, 2018, v. 70, n. 7/8, p. 1, doi. 10.1002/star.201700274

By:

Wan, Jie;
Zhou, Guohui;
Luo, Shunjing;
Liu, Chengmei;
Liu, Fei;
Ding, Yueping

Publication type:

Article

A study of the effect of amino acids on pasting and short-term retrogradation properties of rice starch based on molecular dynamics simulation.

Published in:

Starch / Staerke, 2017, v. 69, n. 9/10, p. 1, doi. 10.1002/star.201600238

By:

Jie Wan;
Guohui Zhou;
Shunjing Luo;
Risi Wang;
Chengmei Liu;
Xin Zhang;
Fei Liu

Publication type:

Article

Effect of low temperature on the retrogradation behavior of rice gels with different milling degrees.

Published in:

Starch / Staerke, 2015, v. 67, n. 11/12, p. 1044, doi. 10.1002/star.201500128

By:

Xia, Wen;
Liu, Chengmei;
Luo, Shunjing;
Xu, Xingfeng;
Fu, Guiming

Publication type:

Article

The effect of brown rice flour particle size on the quality of brown rice noodles.

Published in:

Food & Machinery, 2024, n. 9, p. 174, doi. 10.13652/j.spjx.1003.5788.2024.80401

By:

XIONG Shaobai;
YANG Xiaoli;
CHEN Tingting;
LUO Shunjing;
LIU Chengmei

Publication type:

Article

Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4211, doi. 10.1111/ijfs.15741

By:

Xie, Dongfei;
Deng, Fenghong;
Shu, Jingxiang;
Zhu, Chunyan;
Hu, Xiuting;
Luo, Shunjing;
Liu, Chengmei

Publication type:

Article

Reduction of oil uptake of fried food by coatings: A review.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3268, doi. 10.1111/ijfs.15266

By:

Xie, Dongfei;
Guo, Debin;
Guo, Zhen;
Hu, Xiuting;
Luo, Shunjing;
Liu, Chengmei

Publication type:

Article

The enhancement of gastrointestinal digestibility of β‐LG by dynamic high‐pressure microfluidization to reduce its antigenicity.

Published in:

International Journal of Food Science & Technology, 2019, v. 54, n. 5, p. 1677, doi. 10.1111/ijfs.14044

By:

Chen, Hao;
Hong, Qitong;
Zhong, Junzhen;
Zhou, Lei;
Liu, Wei;
Luo, Shunjing;
Liu, Chengmei

Publication type:

Article

Red radish anthocyanin-based intelligent starch/pectin films for shrimp sub-freshness monitoring: effect of adjusting pH value of the film-forming solution.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 12, p. 10202, doi. 10.1007/s11694-024-02962-4

By:

Ma, Ye;
Wan, Jie;
Luo, Shunjing;
Xiong, Yong

Publication type:

Article

A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods.

Published in:

Critical Reviews in Food Science & Nutrition, 2025, v. 65, n. 12, p. 2323, doi. 10.1080/10408398.2024.2334269

By:

Yan, Xudong;
McClements, David Julian;
Luo, Shunjing;
Ye, Jiangping;
Liu, Chengmei

Publication type:

Article