Concepedia

Author

Jingxiang Shu

State Key Laboratory of Food Science and TechnologyORCID

Also Known As

Jingxiang Shu

4

Publications

138

Citations

3

H-Index

15

Concepts

All Affiliations

State Key Laboratory of Food Science and TechnologyNanchang University
JS

About

Jingxiang Shu is an author at State Key Laboratory of Food Science and Technology specializing in biomolecular engineering, peptide science, and biopolymers.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Biomolecular Engineering

2

2

93

2

Engineering

1

1

50

3

Medicine

1

1

50

4

Biochemistry

1

1

50

5

Biophysics

1

1

50

Jingxiang Shu

×

3

Publications

138

Citations

3

H-Index

YearCitations

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

Dongfei Xie, Fenghong Deng, Jingxiang Shu,

International Journal of Food Science & Technology

2022

50

Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels

Jingxiang Shu, David Julian McClements, Shunjing Luo,

Food Hydrocolloids

2023

45

Pectin adsorption onto and penetration into starch granules and the effect on the gelatinization process and rheological properties

Ruiyun Chen, Peter A. Williams, Jingxiang Shu,

Food Hydrocolloids

2022

43

Page 1