L
Linglin Fu
Researcher at Zhejiang Gongshang University
Publications - 4
Citations - 227
Linglin Fu is an academic researcher from Zhejiang Gongshang University. The author has contributed to research in topics: Protein aggregation & Food chain. The author has an hindex of 4, co-authored 4 publications receiving 80 citations.
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Dietary advanced glycation end‐products: Perspectives linking food processing with health implications
TL;DR: This review provides the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies, and roles played by concomitant compounds in the heat-processed foods.
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Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications.
TL;DR: This review provided the most updated knowledge on dietary protein-phenolic interactions related with food science and human nutrition, including their mechanisms of complexation, analytical technologies, and alterations in the functionality and nutraceutical properties of both reacting partners.
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Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics
TL;DR: In this article, the impacts of atmospheric cold plasma (ACP) treatment on the structural, physicochemical and allergenic characteristics of soybean protein isolate (SPI) dispersions were subjected to ACP treatments at different frequencies (80 to 100 Hz) and durations (1 to 10 min).
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Microbial source tracking: a tool for identifying sources of microbial contamination in the food chain.
Linglin Fu,Jian-Rong Li +1 more
TL;DR: The aim in this review is to highlight the use of molecular MST methods in application to understanding the source and transmission of food-borne pathogens.