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Chen Jingwang

Main Referenced Co-authors
Mu, Taihua (7)
Goffin, Dorothée  (5)
Sun, Hongnan (4)
Zhang, Miao (4)
Blecker, Christophe  (3)
Main Referenced Keywords
Structure (3); Texture (3); 3D printing (2); emulsifying property (2); Food Science (2);
Main Referenced Disciplines
Food science (7)
Biotechnology (2)
Chemistry (2)
Agriculture & agronomy (1)
Phytobiology (plant sciences, forestry, mycology...) (1)

Publications (total 9)

The most downloaded
1222 downloads
Liu, X., Mu, T., Sun, H., Zhan, M., Chen, J., & Fauconnier, M.-L. (2018). Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry, 239, 1064-1074. doi:10.1016/j.foodchem.2017.07.047 https://hdl.handle.net/2268/213560

The most cited

139 citations (Scopus®)

Chen, J., Mu, T., Goffin, D., Blecker, C., Richard, G., Richel, A., & Haubruge, E. (2019). Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing. Journal of Food Engineering, 261, 76-86. doi:10.1016/j.jfoodeng.2019.03.016 https://hdl.handle.net/2268/248585

Chen, J., Sun, H., Mu, T., Blecker, C., Richel, A., Richard, G., Jacquet, N., Haubruge, E., & Goffin, D. (June 2022). Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing. Journal of Food Engineering, 323, 110917. doi:10.1016/j.jfoodeng.2021.110917
Peer Reviewed verified by ORBi

Shi, Z., Blecker, C., Richel, A., Wei, Z., Chen, J., Ren, G., Guo, D., Yao, Y., & Haubruge, E. (February 2022). Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers. LWT - Food Science and Technology, 155, 112906. doi:10.1016/j.lwt.2021.112906
Peer reviewed

Chen, J. (2021). Structural, physicochemical and functional properties of cumin (Cuminum cyminum) proteins [Doctoral thesis, ULiège - Université de Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/255426

Chen, J., Mu, T., Goffin, D., Blecker, C., Richard, G., Richel, A., & Haubruge, E. (2019). Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing. Journal of Food Engineering, 261, 76-86. doi:10.1016/j.jfoodeng.2019.03.016
Peer Reviewed verified by ORBi

Liu, X., Mu, T., Sun, H., Zhang, M., Chen, J., & Fauconnier, M.-L. (2019). Effect of ingredients on the quality of gluten-free steamed bread based on potato flour. Journal of Food Science and Technology, 56, 2863–2873. doi:10.1007/s13197-019-03730-9
Peer reviewed

Chen, J., Mu, T., Zhang, M., & Goffin, D. (2019). Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin (Cuminum cyminum) seeds. International Journal of Food Science and Technology, 54, 752–761. doi:10.1111/ijfs.13990
Peer Reviewed verified by ORBi

Liu, X., Mu, T., Sun, H., Zhan, M., Chen, J., & Fauconnier, M.-L. (2018). Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry, 239, 1064-1074. doi:10.1016/j.foodchem.2017.07.047
Peer Reviewed verified by ORBi

Chen, J., Mu, T., Zhang, M., & Goffin, D. (2018). Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds (Cuminum cyminum). International Journal of Nutritional Science and Food Technology, 24 (8), 673-687. doi:10.1177/1082013218788753
Peer reviewed

Chen, J., Mu, T., Zhang, M., Goffin, D., Sun, H., Ma, M., Liu, X., & Zhang, D. (2018). Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds. International Journal of Food Properties, 21 (1), 685-701. doi:10.1080/10942912.2018.1454467
Peer Reviewed verified by ORBi

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