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Author

Junjie Du

Institution: Bohai University
ORCID: 0000-0002-4678-2613
Observed ORCID: 0000-0002-4678-2613
OpenAlex ID: A5113017626
Use of different food additives to control browning in fresh‐cut potatoes
2023 · Guoqin Li, Xinxin Wang, et al. · Food Science & Nutrition · 27
Haze-active protein and Turbidity in commercial barley and wheat beers at different storage temperatures.
2020 · Yanning Zheng, Junjie Du, et al. · International Food Research Journal · 5
Alaska pollock frame hydrolysate O/W emulsions: structure stabilization and off-flavor masking by sodium D-gluconate and maltodextrin
2025 · Hongwei Luan, Junjie Du, et al. · Food Chemistry X · 1
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The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer
2022 · Yunqian Cui, Jing Cao, et al. · Journal of the American Society of Brewing Chemists · 1
欧李‘农大4号’花色苷提取工艺优化及其抗氧化与抑菌作用
2019 · DU Lingmin, Xuan Xiaomao, et al. · Shipin yu fajiao gongye · 1
Cropping Methods and Generation Numbers of Top- Fermenting Yeasts and the Effects on the Physical and Chemical Index of Wheat Beer
2020 · Zimeng Wu, Junjie Du, et al.
Works count: 6
Citation count: 35
H-index: 2
I10-index: 1
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