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Jing Lu

Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk
2021 · Yumeng Zhang, Shengnan Yi, et al. · International Dairy Journal · 78
Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams
2022 · Anja Herneke, Saeid Karkehabadi, et al. · Food Hydrocolloids · 66
Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature
2019 · Jing Lu, Maud Langton, et al. · Journal of Food Science · 30
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Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk
2017 · Jing Lu, Jana Pickova, et al. · Food Chemistry · 29
Minimizing anti-nutritional factors in wet protein extraction from Swedish faba beans through the application of response surface methodology
2024 · Jing Lu, Galia Zamaratskaia, et al. · Food Chemistry · 21
Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams
2023 · Anja Herneke, Christofer Lendel, et al. · Foods · 21
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Microstructure and viscosity of in vitro-digested rye and wheat food products
2024 · Jing Lu, Henrik Hansson, et al. · Food Hydrocolloids · 14
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The role of key process steps on microstructural organisation of fat globules and lipid profiles in UHT milk processed in a pilot plant unit
2020 · Jing Lu, Jana Pickova, et al. · International Dairy Journal · 14
The biology of milk synthesis from a proteomics perspective
2013 · J. Lu · 5
Structural Study of Secondary Xylem in Bretschneidera sinensis Hemsl.
1994 · Lü Jing, HU Yu-Xi · Journal of Integrative Plant Biology · 2
Nitration of Tyrosine Residue Y10 of Aβ 1‐42 Ameliorates Aβ 1‐42 ‐Induced Neurotoxicity and Memory Impairment In Vitro and In Vivo
2025 · Jie Zhao, Jie Chen, et al. · Journal of Neurochemistry · 1
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Isolation and identification of cow ruminal facultatively anaerobic cellulolytic bacteria
2009 · Wang BingXiao, Chai Tong-jie, et al. · Journal of Northwest A&F University · 1
Effects of interfacial coating layer number on the physicochemical properties and in vitro digestion of black soybean oil body-based oleogels
2026 · Jie Sun, Cuicui Fan, et al. · Applied Food Research
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Author response for "Nitration of Tyrosine Residue Y10 of Aβ1‐42 Ameliorates Aβ1‐42‐Induced Neurotoxicity and Memory Impairment In Vitro and In Vivo"
2025 · Jie Zhao, Jie Chen, et al. · Publons reviews and discussion
Effects of Kale Powder On the Physicochemical and 3d Printing Properties of Dough and Biscuit Quality
2025 · Shuangqi Tian, Jiayin Lu, et al. · SSRN Electronic Journal
Effect of monascus on texture and flavor of camembert-type cheese during ripening period.
2020 · Wang Tong, Pang XiaoYang, et al. · 食品科学
Impact of sampling month and processing and storage conditions on UHT milk stability
2019 · Lü Jing · Epsilon Open Archive (Sveriges lantbruksuniversitet biblioteket (Swedish University of Agricultural Sciences))
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Erratum
2016 · Lian-Sheng Wang, Wen-Zhu Ma, et al. · Cellular Physiology and Biochemistry
Effects of Curing Means on Starch Content and Amylase Activity in Flue-cured Tobacco
2014 · Xiaojun Zhang, Wanneng Wang, et al. · Tobacco Science & Technology
[Present status and trend of heart fluid mechanics research based on medical image analysis].
2014 · Jianhong Gan, Lixue Yin, et al. · PubMed
A Preliminary Study of the High-Fidelity Microbial Added Medium of Pickle
2012 · Lü Jing · Zhongguo tiaoweipin
Studies on the relation between the structures of flowers and pollination in Jatropha curcas L.
2008 · Lü Jing · Journal of Sichuan University
Study on the Best Scheme of Leed-free Preserved Partridge Eggs Based on Orthogonal Test
2008 · Lü Jing · Journal of Jinling Institute of Technology
Study on the Cuttage Techniques of Bamboo Branches
2008 · Lü Jing · Anhui nongye kexue
The Effect of Fish Oil Polymer Fatliquor on the Properties of Chrometanned Goatskin Garment Leather
2004 · Lü Jing · Westleacher
Works count: 29
Citation count: 282
H-index: 8
I10-index: 8
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