Jie Jia

Tianjin 300457, PR China
Puerto Rico

Last Updated: 09/26/2026

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Found 21 publications

Lytic polysaccharide monooxygenases (LPMOs): A double-edged sword in biomass polysaccharide degradation.

Lytic polysaccharide monooxygenases (LPMOs): A double-edged sword in biomass polysaccharide degradation.

Journal: Biotechnology advances

Published: December 10, 2025

Phosvitin Alleviates Dextran Sulfate Sodium-Induced Colitis in Mice via Gut Microbiota Modulation.

Phosvitin Alleviates Dextran Sulfate Sodium-Induced Colitis in Mice via Gut Microbiota Modulation.

Journal: Journal of agricultural and food chemistry

Published: September 10, 2025

Fahr's disease presenting with psychotic symptoms at onset in an adolescent: a case report.

Fahr's disease presenting with psychotic symptoms at onset in an adolescent: a case report.

Journal: Neurocase

Published: June 23, 2025

HS-SPME/GC-MS and metabolomics elucidate volatile metabolite formation during fermentation of egg yolks.

HS-SPME/GC-MS and metabolomics elucidate volatile metabolite formation during fermentation of egg yolks.

Journal: Food chemistry

Published: December 10, 2024

Metabolomic and proteomic profiling reveals the formation mechanism of volatile flavor in egg whites during fermentation by Streptococcus thermophilus.

Metabolomic and proteomic profiling reveals the formation mechanism of volatile flavor in egg whites during fermentation by Streptococcus thermophilus.

Journal: Food chemistry

Published: August 01, 2024

Lactic acid fermentation improves rehydration and emulsifying properties of spray-dried egg yolk powder.

Lactic acid fermentation improves rehydration and emulsifying properties of spray-dried egg yolk powder.

Journal: Food chemistry

Published: May 07, 2024

The Role of DSPP in Dentine Formation and Hereditary Dentine Defects.

The Role of DSPP in Dentine Formation and Hereditary Dentine Defects.

Journal: The Chinese journal of dental research

Published: March 28, 2024

Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies.

Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies.

Journal: Food chemistry: X

Published: November 07, 2023

Phosvitin-based hydrogels prepared in AmimCl under magnetic field treatment: Structural characteristics, biological functions, and application in skin wound healing.

Phosvitin-based hydrogels prepared in AmimCl under magnetic field treatment: Structural characteristics, biological functions, and application in skin wound healing.

Journal: International journal of biological macromolecules

Published: August 06, 2023

Upgraded β-cyclodextrin-based broad-spectrum adsorbents with enhanced antibacterial property for high-efficient dyeing wastewater remediation.

Upgraded β-cyclodextrin-based broad-spectrum adsorbents with enhanced antibacterial property for high-efficient dyeing wastewater remediation.

Journal: Journal of hazardous materials

Published: May 24, 2023

Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk.

Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk.

Journal: Food chemistry

Published: October 09, 2022

Identification of WRKY transcription factor family genes in Pinus massoniana Lamb. and their expression patterns and functions in response to drought stress.

Identification of WRKY transcription factor family genes in Pinus massoniana Lamb. and their expression patterns and functions in response to drought stress.

Journal: BMC plant biology

Published: May 18, 2022

Showing 1-12 of 21

Last Updated: 09/26/2026