Shunjing Luo

State Key Laboratory Of Food Science And Resource
Nanchang, China

Last Updated: 09/26/2026

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Found 68 publications

Impact of rutin-protein nanoparticles on extruded recombinant rice: structure, digestibility and in vitro fermentation.

Impact of rutin-protein nanoparticles on extruded recombinant rice: structure, digestibility and in vitro fermentation.

Journal: Journal of the science of food and agriculture

Published: February 26, 2026

Polyphenols Nonmonotonically Modulate the Inulin-Driven Gut Microbial Network In Vivo.

Polyphenols Nonmonotonically Modulate the Inulin-Driven Gut Microbial Network In Vivo.

Journal: Journal of agricultural and food chemistry

Published: January 20, 2026

Epidemiology and spatiotemporal patterns of human echinococcosis in China, 2006-2020.

Epidemiology and spatiotemporal patterns of human echinococcosis in China, 2006-2020.

Journal: Journal of helminthology

Published: December 19, 2025

Tannic acid delayed dietary fiber fermentation: dual mechanisms of enzyme inhibition and microbial community dynamics.

Tannic acid delayed dietary fiber fermentation: dual mechanisms of enzyme inhibition and microbial community dynamics.

Journal: Frontiers in microbiology

Published: November 21, 2025

Molecular structure of varietal rice starch modulates the supramolecular structure of rice noodle gels: implications for rehydration properties and textural characteristics.

Molecular structure of varietal rice starch modulates the supramolecular structure of rice noodle gels: implications for rehydration properties and textural characteristics.

Journal: Carbohydrate polymers

Published: September 09, 2025

High-temperature acidification upgraded the stability of acidified milk through fibrillation of casein micelles.

High-temperature acidification upgraded the stability of acidified milk through fibrillation of casein micelles.

Journal: Food chemistry

Published: August 25, 2025

Fabrication of food-grade lipid nanodisc-based delivery systems: Structural characterization and self-assembly process.

Fabrication of food-grade lipid nanodisc-based delivery systems: Structural characterization and self-assembly process.

Journal: Food chemistry

Published: May 23, 2025

Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment.

Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment.

Journal: Foods (Basel, Switzerland)

Published: March 05, 2025

Microorganisms and characteristic volatile flavor compounds in Luocheng fermented rice noodles.

Microorganisms and characteristic volatile flavor compounds in Luocheng fermented rice noodles.

Journal: Food chemistry

Published: February 14, 2025

Impact of flour particle size on digestibility and gut microbiota modulation in brown rice noodles: Balancing cell wall disruption and starch damage.

Impact of flour particle size on digestibility and gut microbiota modulation in brown rice noodles: Balancing cell wall disruption and starch damage.

Journal: International journal of biological macromolecules

Published: November 25, 2024

Heat-stable single-helical structures formed during the extrusion process play a key role in the cooking and texture qualities of rice noodles.

Heat-stable single-helical structures formed during the extrusion process play a key role in the cooking and texture qualities of rice noodles.

Journal: International journal of biological macromolecules

Published: November 15, 2024

Gallic acid enhanced fiber formation in soy protein isolate-based meat analogues.

Gallic acid enhanced fiber formation in soy protein isolate-based meat analogues.

Journal: Food chemistry

Published: October 28, 2024

Showing 1-12 of 68

Last Updated: 09/26/2026