Pu Jing

机构：Jiangsu University, Shanghai Jiao Tong University, Sichuan Agricultural University, Craft Group (China) · ORCID：0000-0001-8204-7475

发表论文 143 篇 · 总被引 5004 次 · h-index 37

代表论文

• Application of radio frequency energy in processing of fruit and vegetable products (2024 · Comprehensive Reviews in Food Science and Food Safety · 被引 15)
• Heat treatment improves the dispersion stability of rice bran milk through changing the settling behavior (2024 · Food Chemistry · 被引 12)
• Research progress on microbial control techniques of prepared dishes (2024 · Food Physics · 被引 10)
• Antidepressant‐Like Effect of Saffron ( Crocus sativus L.) in Mice Exposed to Chronic Unpredictable Mild Stress via Attenuating Neuroinflammation and Recovering Neuroplasticity (2025 · Molecular Nutrition & Food Research · 被引 8)
• pH-assisted and heat-induced nanostructures of beta-lactoglobulin for the stabilization of anthocyanins (2025 · Food Chemistry · 被引 8)
• Pectin-dominated colloidal instability in cloudy pomelo juice: Morphological and rheological properties after enzymatic digestion (2025 · Food Chemistry · 被引 7)