Concepedia

Lujie Cui

LC

Statistics

Publications

5

Citations

133

H-Index

5

Active since

2022

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Jiangnan University

Lujie Cui is an author at State Key Laboratory of Food Science and Technology specializing in food science, materials science, and food emulsions.

Publications per year

2022–2024

5

Publications

5

Spirulina platensis protein isolate nanoparticle stabilized O/W Pickering emulsions: Interfacial adsorption and bulk aggregation

Jiaxin Guo, Lujie Cui, Yizhou Huang et al. · Food Research International · 2022 · 63 citations

Pharmacy, Food Science, Materials Science +16

Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides

Wei Wei, Lujie Cui, Zong Meng · International Journal of Biological Macromolecules · 2024 · 25 citations

Agriculture, Food Science, Materials Engineering +14

The potential of protein-polysaccharide-based O/W and W/O emulsion gels strengthened by solid fat crystallization as realistic fat analogs

Wei Wei, Lujie Cui, Zong Meng · Food Chemistry · 2024 · 22 citations

Natural Sciences, Food Science, Materials Science +17

Differences of wax-based emulsion gel in 3D printing performance: Crystal distribution and droplet stability

Xinya Gu, Lujie Cui, Zong Meng · Food Chemistry · 2023 · 13 citations

Engineering, Materials Engineering, Materials Science +16

Stabilization of oil‐in‐water emulsion gels by <scp>pH</scp>‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum

Jixian Mao, Lujie Cui, Zong Meng · Journal of the American Oil Chemists Society · 2024 · 10 citations · Full text

Engineering, Chemical Engineering, Food Science +17

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