Jilu Feng

ScholarGPS® ID: 62546418616548

Affiliation

Wageningen University and Research, Wageningen, Netherlands

Affiliation History

Field

Agriculture and Natural Resources

Discipline

Food Science and Technology

Top Specialties

Antioxidant

Metrics Summary

Publication Count

Predicted Citations

121

Predicted h-index

Ranking

Publications and Citation History

Publications based on Top Specialties

Types of Publication

Publications
Books
Patents
NIH/NSF

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Coffee melanoidins as emulsion stabilizers (journal article) Feng, Jilu \| Berton-Carabin, Claire C. \| Guyot, Sylvain \| Gacel, Agnès \| Fogliano, Vincenzo \| Schroën, Karin Food Hydrocolloids, volume 139 (2023). 10.1016/j.foodhyd.2023.108522 Cited by (9) \| Cite \| Source
Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects (journal article) Feng, Jilu \| Schroën, Karin \| Guyot, Sylvain \| Gacel, Agnès \| Fogliano, Vincenzo \| Berton-Carabin, Claire C. Journal of Agricultural and Food Chemistry, volume 71, issue 11, pages 4717-4728 (2023). 10.1021/acs.jafc.2c07365 Cited by (2) \| Cite \| Source
Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties (journal article) Feng, Jilu \| Berton-Carabin, Claire C. \| Fogliano, Vincenzo \| Schroën, Karin Trends in Food Science & Technology, volume 121 (2022). 10.1016/j.tifs.2022.02.008 Cited by (53) \| Cite \| Source
Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities (journal article) Feng, Jilu \| Berton-Carabin, Claire C. \| Ataç Mogol, Burçe \| Schroën, Karin \| Fogliano, Vincenzo Food Chemistry, volume 343 (2021). 10.1016/j.foodchem.2020.128556 Cited by (31) \| Cite \| Source
Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions (journal article) Feng, Jilu \| Schroën, Karin \| Fogliano, Vincenzo \| Berton-Carabin, Claire Food Hydrocolloids, volume 114 (2021). 10.1016/j.foodhyd.2020.106564 Cited by (29) \| Cite \| Source