Research output per year
Research output per year
Personal profile
Education/Academic qualification
Food science, Master, Sichuan University
Sept 2019 → Jun 2022
Food science and technology, Bachelor, Sichuan University
Sept 2015 → Sept 2019
Fields of Science
- 416 Food Science
- Food science
- Food Technology
- Emulsions
- Lignin
- Antioxidants
International and National Collaboration
Publications and projects within past five years.
Publications
- 4 Article
-
Effects of casein on the stability, antioxidant activity, and bioavailability of lotus anthocyanins
Chen, L., 7 Jun 2022, In: Journal of food biochemistry.Research output: Contribution to journal › Article › Scientific › peer-review
-
Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism
Chen, L., Chen, N., He, Q., Sun, Q., Gao, M-R. & Zeng, W-C., Dec 2022, In: Food Research International. 162, 12 p.Research output: Contribution to journal › Article › Scientific › peer-review
-
Effect of lotus (Nelumbo nucifera) petals extract on the quality of yogurt and its action mechanism
Chen, L., Li, Z-Y., He, Q., Gao, M-R., Sun, Q. & Zeng, W-C., May 2021, In: Journal of Food Processing and Preservation. 45, 5, 10 p.Research output: Contribution to journal › Article › Scientific › peer-review
-
Preparation of a functional yogurt with Ligustrum robustum (Rxob.) Blume and its action mechanism
Chen, L., 10 Feb 2021, In: Journal of Food Science.Research output: Contribution to journal › Article › Scientific › peer-review
Projects
- 1 Active
-
PARTIFACE: Green Route to Wood-Derived Janus Particles for Stabilized Interfaces (European Research Council)
Mikkonen, K. S., Figueiredo, P., Morais de Carvalho, D., Zare, M., Chen, L., Kuribayashi, T., Lovikka, V. A. & Faithfull, T.
01/06/2020 → 31/05/2025
Project: Research project