Food science, Chromatography, Starch, Biochemistry and Amylose are his primary areas of study. His Food science study combines topics from a wide range of disciplines, such as Pullulan, Antioxidant and Amylase. His Chromatography study combines topics in areas such as DPPH, Thermogravimetric analysis, Fluorescence and Polysaccharide.
His Starch research includes themes of Hydrolysis, Swelling and Nuclear chemistry. His Biochemistry research integrates issues from Moisture, Crystallinity and Absorbance. His research in the fields of Amylopectin overlaps with other disciplines such as Hydrostatic pressure.
Zhengyu Jin spends much of his time researching Starch, Chromatography, Food science, Chemical engineering and Hydrolysis. The concepts of his Starch study are interwoven with issues in Crystallinity and Extrusion. His work deals with themes such as Dextrin and Polysaccharide, which intersect with Chromatography.
The study incorporates disciplines such as Biochemistry, Antioxidant and Amylase in addition to Food science. The various areas that Zhengyu Jin examines in his Chemical engineering study include Rheology, Adsorption and Polymer. Zhengyu Jin works mostly in the field of Cyclodextrin, limiting it down to topics relating to Nuclear chemistry and, in certain cases, Thermogravimetric analysis, as a part of the same area of interest.
His primary areas of investigation include Starch, Food science, Chemical engineering, Cyclodextrin and Fermentation. His study in Starch focuses on Maize starch in particular. Zhengyu Jin has included themes like Sterilization and In vitro in his Food science study.
His work carried out in the field of Chemical engineering brings together such families of science as Porosity, Adsorption and Aqueous solution. His studies deal with areas such as Fluorescence spectroscopy, Pullulanase and Dispersity as well as Cyclodextrin. His Fermentation study combines topics in areas such as Aroma and Yeast.
Starch, Food science, Chemical engineering, Maize starch and Nuclear chemistry are his primary areas of study. His Starch research is multidisciplinary, incorporating perspectives in Biocompatibility, Thermal and Extrusion. In his study, Adsorption and Hydrolysis is strongly linked to Modified starch, which falls under the umbrella field of Extrusion.
His research is interdisciplinary, bridging the disciplines of Morphology and Food science. The Maize starch study combines topics in areas such as Crystallinity, Pullulan, Oil absorption and Resistant starch. His Nuclear chemistry research includes elements of Fourier transform infrared spectroscopy and Solubility.
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Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate.
Zhengjun Xie;Junrong Huang;Xueming Xu;Zhengyu Jin.
Food Chemistry (2008)
Simple, Rapid, Sensitive, and Versatile SWNT−Paper Sensor for Environmental Toxin Detection Competitive with ELISA
Libing Wang;Wei Chen;Dinghua Xu;Bong Sup Shim.
Nano Letters (2009)
Structural characterisation, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb.
Jie Gao;Ting Zhang;Zheng-Yu Jin;Xue-Ming Xu.
Food Chemistry (2015)
Evaluation of antioxidant activity of Australian tea tree (Melaleuca alternifolia) oil and its components.
Hyun-Jin Kim;Feng Chen;Changqing Wu;Xi Wang.
Journal of Agricultural and Food Chemistry (2004)
Physicochemical properties and amylopectin chain profiles of cowpea, chickpea and yellow pea starches
Junrong Huang;Junrong Huang;Henk A. Schols;Jeroen J.G. van Soest;Zhengyu Jin.
Food Chemistry (2007)
Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin.
Chao Yuan;Zhengyu Jin;Xueming Xu;Haining Zhuang.
Food Chemistry (2008)
Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch
Ting-Ting Huang;Da-Nian Zhou;Zheng-Yu Jin;Xue-Ming Xu.
Food Hydrocolloids (2016)
Slowly Digestible Starch—A Review
Ming Miao;Bo Jiang;Steve W Cui;Tao Zhang.
Critical Reviews in Food Science and Nutrition (2015)
Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch.
Ming Miao;Rong Li;Bo Jiang;Steve W. Cui.
Food Chemistry (2014)
Germinated brown rice and its role in human health.
Fengfeng Wu;Na Yang;Alhassane Touré;Zhengyu Jin.
Critical Reviews in Food Science and Nutrition (2013)
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