主持科研项目: (1) 福建省科技引导性项目, 2022N0001, 鱼糜制品胶原蛋白基活性涂膜保鲜技术的研发与应用, 2022-05 至 2025-05, 15万元, 在研 (2) 海洋食品加工与安全控制全国重点实验室开放基金, SKL202315, 基于组学的海带多糖调节脂肪代谢的作用机制研究, 2023-09 至 2025-08, 4万元, 在研 |
代表性论文: [1] Jiulin Wu*, Gaojie Song, Ruyang Huang, Yongyong Yan, Qingxiang Li, Xiaoban Guo, Xiaodan Shi, Yongqi Tian, Jianhua Wang*, Shaoyun Wang*. Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-β-cyclodextrin inclusion complex and their application in fish preservation. Food Chemistry, 2023, 418, 135871 [2] Sheng Lin, Xixi Cai, Huimin Chen, Yizhou Xu, Jiulin Wu*, Shaoyun Wang*. Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin. Current Research in Food Science, 2022, 5: 1625-1639 [3] Yizhou Xu, Jiulin Wu*, Shaoyun Wang*. Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol. Food Hydrocolloids, 2021, 117, 106694. [4] Jiulin Wu*, Wenjin Zhu, Xiaodan Shi, Qingxiang Li, Chenguang Huang, Yongqi Tian*, Shaoyun Wang*. Acid-free preparation and characterization of kelp (Laminaria japonica) nanocelluloses and their application in Pickering emulsions. Carbohydrate Polymers, 2020, 236, 115999 [5] Ji Ming-Yu, SunXin-Yu, Guo Xiao-Ban, Zhu Wen-Jin, Wu Jiu-Lin*, Chen Li, Wang Jian-Hua, Chen Ming-Mao, Cheng Cui, Zhang Qi-Qing*. Green synthesis, characterization and in vitro release of cinnamaldehyde/sodium alginate/chitosan nanoparticles. Food Hydrocolloids, 2019, 90: 515-522 |