Qianzhu Lin - School of Food Science and Technology, Jiangnan University

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论文共 28 篇作者统计合作学者相似作者

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Composite Biopolymer Foams Fabricated from Natural Aldehyde Functionalized Chitosan-Whey Protein Amyloid Fibrils: Application for Removal of Phthalate Esters from Water

Jilong Wang,Qianzhu Lin, Chao Qiu,David Julian McClements,Hangyan Ji,Zhengyu Jin

CARBOHYDRATE POLYMERS (2025)

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Encapsulation and Protection of Β-Carotene in Pickering Emulsions Stabilized by Chitosan-Phytic Acid-Cyclodextrin Nanoparticles

Qianzhu Lin,Han Jiang,Xiaojing Li,David Julian Mcclements,Shangyuan Sang,Jinpeng Wang,Aiquan Jiao,Zhengyu Jin,Chao Qiu

Food Bioscience (2024): 103845-103845

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Fabrication and Characterization of Polydopamine-Mediated Zein-Based Nanoparticle for Delivery of Bioactive Molecules

Zhiheng Zhang,Han Jiang, Guo Chen,Wenbo Miao,Qianzhu Lin,Shangyuan Sang,David Julian McClements,Aiquan Jiao,Zhengyu Jin,Jinpeng Wang,Chao Qiu

FOOD CHEMISTRY（2024）

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Rheology and 3D Printing Characteristics of Heat-Inducible Pea Protein-Carrageenan-glycyrrhizic Acid Emulsions As Edible Inks

Qianzhu Lin,Mengshan Shang,Xiaojing Li,Shangyuan Sang,Long Chen,Jie Long,Aiquan Jiao,Hangyan Ji,Chao Qiu,Zhengyu Jin

FOOD HYDROCOLLOIDS (2024)

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Recent Advances in the Formation and Identification of Nanoparticle Protein Coronas and Their Effects on the Digestion and Absorption of Polyphenols

Zhiheng Zhang,Han Jiang,Wenbo Miao,Qianzhu Lin,Xiaojing Li,Shangyuan Sang,David Julian Mcclements,Aiquan Jiao,Zhengyu Jin,Chao Qiu

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2024)

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Plant-based Delivery Systems for Controlled Release of Hydrophilic and Hydrophobic Active Ingredients: Pea Protein-Alginate Bigel Beads

Qianzhu Lin,Xiaojing Li,David Julian McClements,Zhengyu Jin,Chao Qiu,Guanghua Li

FOOD HYDROCOLLOIDS（2024）

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Starch Based Fat Replacers in Food System: Modification, Structured Design, and Application

Qianzhu Lin,Ling Jiang,Xiaojing Li,Shangyuan Sang,Hangyan Ji,Zhengyu Jin,Chao Qiu

FOOD BIOSCIENCE (2024)

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Advances in the Preparation and Application of Cyclodextrin Derivatives in Food and the Related Fields

Zhiheng Zhang, Jingxian Niu, Jilong Wang, Qiaoxin Zheng,Wenbo Miao,Qianzhu Lin,Xiaojing Li,Zhengyu Jin, Chao Qiu,Shangyuan Sang,Hangyan Ji

Food Research Internationalpp.114952, (2024)

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Construction of Oleogels Based on Emulsion Gels Stabilized by Glycyrrhizic Acid and Chitosan

Qianzhu Lin,Chenxi Wang,Zhengyu Jin,Liming Jiang,Jinsheng Wen,David Julian McClements,Chao Qiu

FOOD HYDROCOLLOIDS (2024)

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Recent Advances in the Application of Starch Derivatives in Baked Foods: Effects on Quality and Functionality

Han Hu,Qianzhu Lin,David Julian Mcclements,Hangyan Ji,Zhengyu Jin,Chao Qiu

Trends in food science & technologypp.104647-104647, (2024)

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