Concepedia
Statistics
Publications
35
Citations
1.3K
H-Index
20
Active since
2007
Affiliations
Ningbo University(Current)
Tokyo University of Marine Science and Technology
Zhejiang Ocean University
Southwest Jiaotong University
Ningbo University of Technology
Ru Jia is an author at Ningbo University specializing in engineering, health sciences, and food chemistry.
Top concepts
EngineeringHealthFood ChemistryBiochemistryBiomolecular EngineeringFood QualityMaterial ScienceFood ProcessingBiophysicsPhysiology
Publications per year
2007–2025
Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch
Huabin Luo, Chenxu Guo, Lu Lin et al. · Food and Bioprocess Technology · 2020 · 161 citations
Food Chemistry, Hairtail Surimi, Food Physic +7
Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing
Qingqing Jiang, Ru Jia, Naho Nakazawa et al. · Food Chemistry · 2018 · 124 citations
Animal Physiology, Tuna Meat, Tissue Histology +7
Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage
Ru Jia, Qingqing Jiang, Maki Kanda et al. · Food Hydrocolloids · 2018 · 112 citations
Materials Science, Biopolymer Gel, Engineering +10
Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein
Jie Mi, Xinzhi Zhao, Huang Ping et al. · Food Hydrocolloids · 2021 · 78 citations
Protein Chemistry, Shrimp Myofibrillar Protein, Biochemistry +5
Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing
Ru Jia, Toyohiko Katano, Yasushi Yoshimoto et al. · Food Hydrocolloids · 2018 · 74 citations
Food Chemistry, Food Processing, Gelling Quality +3
1–5 of 35