Di Wu

机构：Nanjing University of Finance and Economics, Central South University, Shanghai Jiao Tong University, Jiangxi University of Science and Technology · ORCID：0000-0003-4824-5034

发表论文 94 篇 · 总被引 2612 次 · h-index 27

代表论文

• Physical properties and antioxidant activity of curcumin‑zinc metal-organic frameworks (2024 · Food Chemistry · 被引 25)
• Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles (2024 · Food Research International · 被引 18)
• An ultrasensitive electrochemical method for rapid detection of mercury based on nanoporous gold capped with a novel Zr‐MOF‐SH/reduced graphene oxide aerogel composites (2024 · Journal of Food Science · 被引 12)
• Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles (2024 · International Journal of Biological Macromolecules · 被引 12)
• New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch (2024 · Food Chemistry · 被引 11)
• Dual-functional Zn@melanin nanoparticles for enhanced antibacterial activity and prolonged fruit preservation (2025 · Food Chemistry · 被引 10)