Jie Luo - Concepedia

Author

Jie Luo

China Agricultural University ORCID

Also Known As

Boxiao Kou, J. Luo, J.J. Xu, J.Y. Luo, Jie Luo, Jinlin Luo, Zhuhui Tian

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

China Agricultural University Hunan Agricultural University Ministry of Education Beijing University of Agriculture Beijing Agricultural Machinery Research Institute

About

Jie Luo is an author at China Agricultural University specializing in health sciences, food engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	462
2	Engineering	8	8	614
3	Medicine	5	5	366
4	Natural Sciences	4	4	120
5	Education	2	2	112

Jie Luo

Publications

1.7K

Citations

H-Index

Page 1

	Year	Citations
A novel hydrogen peroxide biosensor based on Au–graphene–HRP–chitosan biocomposites Kangfu Zhou, Yihua Zhu, Xiaoling Yang, Electrochimica Acta Chemical EngineeringGraphene Quantum DotEngineeringBiosensing SystemsAu–graphene–hrp–chitosan Biocomposites	2010	373
Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine Haiying Cai, Ting Zhang, Qi Zhang, Food Microbiology Food ChemistryMicrobial DiversityFood FermentationChemical AnalysisMicrobial Ecology	2018	155
MiR-31 Mediates Inflammatory Signaling to Promote Re-Epithelialization during Skin Wound Healing Jianyun Shi, Xianghui Ma, Yang Su, Journal of Investigative Dermatology InflammationCutaneous BiologySkin Wound HealingImmunologyWound Care	2018	116
Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods Xing Chen, Jie Luo, Aihua Lou, Food Chemistry Animal PhysiologyVolatile CompoundsBiochemistryAnimal ScienceAnimal Nutrition	2020	94
The enhanced fatty acids flavor release for low-fat cheeses by carrier immobilized lipases on O/W Pickering emulsions Tong Guan, Bin Liu, Ran Wang, Food Hydrocolloids EngineeringO/w Pickering EmulsionsBiochemical EngineeringBiotechnologyFood Engineering	2021	85
Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters Haiying Cai, Qi Zhang, Shen LingZhi, LWT Food ChemistryDifferent Rice MaterialsChinese Rice WineFood FermentationPhytochemistry	2019	70
Formation and structural properties of acid-induced casein–agar double networks: Role of gelation sequence Jian Sun, Fazheng Ren, Yuanyuan Chang, Food Hydrocolloids Protein ChemistryStructural PropertiesProtein AssemblyBiochemistryNatural Sciences	2018	63
The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrate Jie Luo, Ziwei Wang, Yiran Li, Journal of Dairy Science	2019	55
Rheological and structural properties of differently acidified and renneted milk gels Xi Liu, Hailiang Zhang, F. Wang, Journal of Dairy Science	2014	51
Simulated in vitro infant gastrointestinal digestion of yak milk fat globules: A comparison with cow milk fat globules Jie Luo, Lu Liu, Tianshu Liu, Food Chemistry NutritionAnimal NutritionFood DigestionInfant NutritionGastroenterology	2020	49

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