Bi, Jinfeng

Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages

Song, J., Bi, J., Chen, Q., Wu, X., Lyu, Y., & Meng, X. (2019) · Food Chemistry

Ziziphus Jujuba Studies and ApplicationsPostharvest Quality and Shelf Life Management

Cited by 211

The role of amide groups in the mechanism of acid-induced pectin gelation: A potential pH-sensitive hydrogel based on hydrogen bond interactions

Feng, S., Yi, J., Ma, Y., & Bi, J. (2023) · Food Hydrocolloids

Polysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls

Cited by 90

Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel

Xu, M., Tian, G., Zhao, C., Ahmad, A., Zhang, H., Bi, J., Xiao, H., & Zheng, J. (2017) · International Journal of Analytical Chemistry

Food Drying and ModelingAgricultural and Biological Research

Cited by 41

Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain

Feng, S., Yi, J., Ma, Y., & Bi, J. (2023) · Food Chemistry

Polysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls

Cited by 33

Amidated Pectin/Nanocellulose Hybrid Cryogel System with a pH-Responsive Release Profile for Small Intestinal Delivery

Feng, S., Laurén, P., Zini, J., Gounani, Z., Bi, J., Yi, J., & Laaksonen, T. (2025) · Gels

Hydrogels: synthesis, properties, applicationsAdvanced Cellulose Research Studies

Cited by 5

Effects of isomerisation and oxidation on the immunomodulatory activity of chlorogenic acid in RAW264.7 macrophages

Guo, C., Bi, J., Li, X., Lyu, J., Liu, X., Liu, J., Xu, Y., & Hu, J. (2022) · International Journal of Food Science & Technology

Phytochemicals and Antioxidant ActivitiesGenomics, phytochemicals, and oxidative stress

Cited by 2