Statistics
Publications
2
Citations
37
H-Index
2
Active since
2022
Lu‐Jing Gan is an author at State Key Laboratory of Food Science and Technology specializing in total phenolic content, cake appearance, and soluble fiber.
Publications per year
2022–2023
2
2
Effect of superfine grinding Sargassum fusiforme residue powder on sponge cakes properties
Lu‐Jing Gan, Qian You, Yimin Luo et al. · LWT · 2022 · 21 citations · Full text
Effect of particle size of Sargassum fusiforme residue powder on sugar-free cookies properties
Lu‐Jing Gan, Shutian Chen, Wei‐Li Chen et al. · LWT · 2023 · 16 citations · Full text
1–2 of 2