Chujun Deng

Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms

Yang Wei, Chujun Deng, Linshuang Xu et al. · Food Research International · 2020 · 71 citations

Structural Characteristics, Engineering, Biochemistry +7

Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study

Yang Wei, Xinhong Liang, Linshuang Xu et al. · Food Research International · 2020 · 42 citations

Food Colloid, Spray-dried Ternary Complexes, Food Engineering +4

Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin

Yang Wei, Xiaoqing Qu, Chujun Deng et al. · Food Research International · 2021 · 28 citations

Protein Chemistry, Thermal Co-aggregation, Biochemistry +9

Effects of <i>Pleurotus eryngii</i> (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough

Yuanyang Nie, Penghui Zhang, Chujun Deng et al. · Food Science & Nutrition · 2019 · 23 citations · Full text

Rheological and microstructural properties of wheat dough supplemented with <i>Flammulina velutipes</i> (mushroom) powder and soluble polysaccharides

Yuanyang Nie, Yuhui Jin, Chujun Deng et al. · CyTA - Journal of Food · 2019 · 21 citations · Full text

Food Packaging, Functional Property, Food Biophysics +19