Jingren He

Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Tian Jiang, Ying Mao, Lushan Sui et al. · Food Chemistry · 2018 · 177 citations

Food Chemistry, Chemical Engineering, Engineering +8

Starch/tea polyphenols nanofibrous films for food packaging application: From facile construction to enhance mechanical, antioxidant and hydrophobic properties

Die Zhang, Lei Chen, Jie Cai et al. · Food Chemistry · 2021 · 141 citations

Materials Science, Food Chemistry, Chemical Engineering +11

High-performance supercapacitor electrode from cellulose-derived, inter-bonded carbon nanofibers

Jie Cai, Haitao Niu, Hongxia Wang et al. · Journal of Power Sources · 2016 · 135 citations

Chemical Engineering, Supercapacitors, Engineering +4

Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility

Rui Zhang, Lan Zhou, Jia Li et al. · LWT · 2020 · 120 citations

Food Chemistry, Edible Film, Edible Packaging +6

HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

Zhenzhou Zhu, Qingyan Guan, Mohamed Koubaa et al. · Food Chemistry · 2016 · 117 citations · Full text

Food Chemistry, Hplc-dad-esi-ms2 Analytical Profile, Green Ultrasound-assisted Extraction +9