J
Junfu Ji
Researcher at Chinese Ministry of Education
Publications - 43
Citations - 676
Junfu Ji is an academic researcher from Chinese Ministry of Education. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 10, co-authored 21 publications receiving 342 citations. Previous affiliations of Junfu Ji include Teagasc & University College Cork.
Papers
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Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility
TL;DR: In this article, five common high protein dairy powders and their agglomerates produced by fluidized bed granulation were evaluated and compared for their rehydration characteristics in a study.
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Gut microbiota-derived inosine from dietary barley leaf supplementation attenuates colitis through PPARγ signaling activation
TL;DR: The findings suggest that the gut microbiota-inosine-A2AR/PPARγ axis plays an important role in the maintenance of intestinal homeostasis, which may represent a novel approach for colitis prevention via manipulation of the gut microbial purine metabolite.
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Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders
TL;DR: The effects of agglomeration on the density, morphology and subsequent reconstitution behaviors of milk powders were investigated in this paper, where the results showed that granules with water as the binder produced significantly lowest circularity and convexity and highest elongation.
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Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties
John J. Fitzpatrick,Arthur van Lauwe,Maxime Coursol,Aibhin O'Brien,Katie L. Fitzpatrick,Junfu Ji,Song Miao +6 more
TL;DR: In this article, the wettability and solubilisation ability of 12 food powders were measured and compared to investigate the influence of particle size and powder densities on powder rehydration.
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Assessment of measurement characteristics for rehydration of milk protein based powders
TL;DR: In this article, a critical assessment to identify the measurement characteristics of milk protein powder rehydration is presented, in which four different wettability measurements (Immersion, Capillary rise, Condensation and Spreading) and four different dispersibility measurements (Dispersibility Index, Light scattering of particles in suspension, Light transmission and Conductivity of suspension) are compared and analyzed.