Denglin Luo
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Explore the profile of Denglin Luo including associated specialties, affiliations and a list of published articles.
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32
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113
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Recent Articles
1.
Yue C, Tang Y, Li Z, Wang X, Wang L, Luo D, et al.
Food Res Int
. 2025 Feb;
204:115934.
PMID: 39986780
The main objective of the article is to elucidate the effects of ultrasonic treatment with different ultrasonic power (0 W, 200 W, 250 W, 300 W, 400 W and 500 ...
2.
Zhang R, Luo D, Yue C, Bai Z, Li P, Wang L, et al.
Food Chem X
. 2025 Feb;
24:101860.
PMID: 39974717
In this research, modification of long-chain inulin (FXL) through phosphorylation (PFXL) to enhance its application in wheat starch (WS) and starch-based products. The impacts of PFXL on the pasting, rheology,...
3.
Yin Y, Luo D, Li L, Li X, Kang M, Shah B, et al.
Foods
. 2025 Jan;
14(1.
PMID: 39796389
The low stability of water-in-oil-in-water (W/O/W) double emulsions greatly limits their applications. Therefore, in this study, W/O/W Pickering double emulsions (PDEs) were prepared by a two-step emulsification method using polyglycerol...
4.
Wan J, Wei Y, Zhang Y, Lan H, Li X, Wang Y, et al.
Food Chem
. 2024 Nov;
466:142120.
PMID: 39608113
Water-extractable arabinoxylans (WEAX) are utilized as additives to enhance the properties of flour-based products. This study investigates the impact of WEAX, extracted from wastewater, on the texture, water distribution, and...
5.
Zhang X, Ning Y, Chai L, Yin Y, Luo D, Xu W
Int J Biol Macromol
. 2024 Aug;
278(Pt 2):134710.
PMID: 39151859
This study aimed to elaborate the combination effect of polysaccharides on physicochemical properties and in vitro digestive behavior of astaxanthin (AST)-loaded Pickering emulsion gel. AST-loaded Pickering emulsion gel was prepared...
6.
Xu W, Yin Y, Yue M, Sun H, Kang M, Luo D, et al.
Food Chem X
. 2024 Aug;
23:101633.
PMID: 39108623
Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the...
7.
Yang X, Guo J, Niu M, Lu C, Wang P, Luo D
Food Chem X
. 2024 Jul;
23:101608.
PMID: 39071935
The impact of fucoidan (FD) and sodium alginate (SA) addition (0.3, 0.6, and 0.9 g/100 g wheat flour, dry basis) and freezing time on the rheology, water, structural characteristics of...
8.
Bai Z, Lan H, Li J, Geng M, Luo D, Feng J, et al.
Food Chem X
. 2024 May;
22:101415.
PMID: 38721387
This study investigated the effect of an edible water-extractable arabinoxylan (WEAX) coating on the postharvest preservation of strawberries and cherries. The WEAX film was prepared using carboxymethyl chitosan (CMCS) film...
9.
Tang Y, Zhu Y, Wang X, Peng H, Wang Z, Yue C, et al.
Int J Biol Macromol
. 2024 Feb;
263(Pt 1):130139.
PMID: 38354927
In this study, phosphorylated derivatives of long-chain inulin with different substitution degrees were prepared. The synthesized samples were named PFXL-1, PFXL-2, PFXL-3, and PFXL-4 according to their degree of substitution...
10.
Xu W, Jia Y, Li J, Sun H, Cai L, Wu G, et al.
Int J Biol Macromol
. 2024 Jan;
261(Pt 2):129740.
PMID: 38281516
In this study, freeze-thaw cycle experiments were conducted on food-grade Pickering emulsions co-stabilized with konjac glucomannan (KGM) and xanthan gum/lysozyme nanoparticles (XG/Ly NPs). The rheological properties, particle size, flocculation degree...