Long J - Search Results

1

Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion.

Xu E, Pan X, Wu Z, Long J, Li J, Xu X, Jin Z, Jiao A. Xu E, et al. Among authors: long j. Food Chem. 2016 Dec 1;212:146-54. doi: 10.1016/j.foodchem.2016.05.171. Epub 2016 May 28. Food Chem. 2016. PMID: 27374518

2

New method for the immobilization of pullulanase onto hybrid magnetic (Fe3O4-κ-carrageenan) nanoparticles by electrostatic coupling with pullulanase/chitosan complex.

Long J, Wu Z, Li X, Xu E, Xu X, Jin Z, Jiao A. Long J, et al. J Agric Food Chem. 2015 Apr 8;63(13):3534-42. doi: 10.1021/jf505981t. Epub 2015 Mar 31. J Agric Food Chem. 2015. PMID: 25797694

3

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

Xu E, Long J, Wu Z, Li H, Wang F, Xu X, Jin Z, Jiao A. Xu E, et al. Among authors: long j. J Food Sci. 2015 Jul;80(7):C1476-89. doi: 10.1111/1750-3841.12935. Epub 2015 Jun 18. J Food Sci. 2015. PMID: 26087889

4

Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine.

Wu Z, Xu E, Long J, Wang F, Xu X, Jin Z, Jiao A. Wu Z, et al. Among authors: long j. J Food Sci. 2015 Aug;80(8):C1670-9. doi: 10.1111/1750-3841.12961. Epub 2015 Jul 3. J Food Sci. 2015. PMID: 26148137

5

In situ synthesis of new magnetite chitosan/carrageenan nanocomposites by electrostatic interactions for protein delivery applications.

Long J, Yu X, Xu E, Wu Z, Xu X, Jin Z, Jiao A. Long J, et al. Carbohydr Polym. 2015 Oct 20;131:98-107. doi: 10.1016/j.carbpol.2015.05.058. Epub 2015 Jun 4. Carbohydr Polym. 2015. PMID: 26256165

6

Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine.

Wu Z, Xu E, Long J, Pan X, Xu X, Jin Z, Jiao A. Wu Z, et al. Among authors: long j. Food Chem. 2016 Mar 1;194:671-9. doi: 10.1016/j.foodchem.2015.08.071. Epub 2015 Aug 20. Food Chem. 2016. PMID: 26471606

7

Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour.

Xu E, Wu Z, Pan X, Long J, Wang F, Xu X, Jin Z, Jiao A. Xu E, et al. Among authors: long j. Food Chem. 2016 Apr 15;197(Pt A):114-23. doi: 10.1016/j.foodchem.2015.10.109. Epub 2015 Oct 24. Food Chem. 2016. PMID: 26616931

8

Effect of chitosan molecular weight on the formation of chitosan-pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe3O4-κ-carrageenan nanoparticles.

Long J, Xu E, Li X, Wu Z, Wang F, Xu X, Jin Z, Jiao A, Zhan X. Long J, et al. Food Chem. 2016 Jul 1;202:49-58. doi: 10.1016/j.foodchem.2016.01.119. Epub 2016 Jan 28. Food Chem. 2016. PMID: 26920265

9

Sol-gel encapsulation of pullulanase in the presence of hybrid magnetic (Fe₃O₄-chitosan) nanoparticles improves thermal and operational stability.

Long J, Li X, Zhan X, Xu X, Tian Y, Xie Z, Jin Z. Long J, et al. Bioprocess Biosyst Eng. 2017 Jun;40(6):821-831. doi: 10.1007/s00449-017-1747-5. Epub 2017 Feb 27. Bioprocess Biosyst Eng. 2017. PMID: 28243738

10

Effective production of resistant starch using pullulanase immobilized onto magnetic chitosan/Fe₃O₄ nanoparticles.

Long J, Zhang B, Li X, Zhan X, Xu X, Xie Z, Jin Z. Long J, et al. Food Chem. 2018 Jan 15;239:276-286. doi: 10.1016/j.foodchem.2017.06.117. Epub 2017 Jun 21. Food Chem. 2018. PMID: 28873570

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