Shunjing Luo

Publications

120

Citations

H-Index

2022

Active since

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Nanchang University

Shunjing Luo is an author at State Key Laboratory of Food Science and Technology specializing in food processing, health sciences, and food technology.

Top concepts

HealthFood ProcessingFood TechnologyFood ChemistryFood EngineeringFood QualityBiotechnologyBiomanufacturingFood FermentationIn Vitro Fermentation

Publications per year

2022–2024

Publications

Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation

Tongfeng Wu, Chong Deng, Shunjing Luo et al. · Food Hydrocolloids · 2022 · 67 citations

Food Fermentation, In Vitro Fermentation, Food Processing +3

Effect of sodium alginate on the yogurt stability was dependent on the thickening effect and interaction between casein micelles and sodium alginate

Hongkai Zhang, Xiaofang Bian, Shunjing Luo et al. · International Journal of Biological Macromolecules · 2023 · 23 citations

Food Colloid, Casein Micelles, Yogurt Stability +4

Preparation of liquid yogurt in the presence of pectin and its formation mechanism

Hongkai Zhang, H. Douglas Goff, Chengmei Liu et al. · Food Chemistry · 2024 · 18 citations

Food Chemistry, Liquid Yogurt, Biomanufacturing +5

Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread

Xudong Yan, Shunjing Luo, Jiangping Ye et al. · International Journal of Biological Macromolecules · 2024 · 12 citations

Food Chemistry, Extruded Pregelatinization Treatment, Grain Storage +7

Rows per page

1–4 of 4