Research Explorer

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Researcher

Jianfeng Wu

Awards & Distinctions

14 Results

2025

Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk

Zijun ZhaoSimin ChenBruno De MeulenaerJianfeng WuPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

2024

Heat stability assessment of milk : a review of traditional and innovative methods

Jianfeng WuSimin ChenPaul Van der Meeren

A1 Journal Article in FOODS

2023

Protein interactions during dry and wet heat pre-treatment of skim milk powder (dispersions) and their effect on the heat stability of recombined filled evaporated milk

Jianfeng WuSimin ChenEls Van DammeBruno De MeulenaerPaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY

2022

Designing delivery systems for functional ingredients by protein/polysaccharide interactions

Hao LiTeng WangYulin HuJianfeng WuPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study

Hao LiTeng WangChunxia SuJianfeng WuPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Impact of heat-induced changes on the heat stability of recombined filled evaporated milk

Jianfeng WuPaul Van der MeerenBruno De Meulenaer

Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values

Jianfeng WuSimin ChenLydivine NyiransabimanaEls Van DammeBruno De MeulenaerPaul Van der Meeren

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

Jianfeng WuChunxia SuLorenz De NeveAli Sedaghat DoostKarin De GravePieter VermeirJosé MartinsPaul Van der Meeren

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2021

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

Jianfeng WuHao LiQurrotul A'yunAli Sedaghat DoostBruno De MeulenaerPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

Jianfeng WuSimin ChenAli Sedaghat DoostQurrotul A'yunPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring

Hao LiJianfeng WuAli Sedaghat DoostJiaqi SuPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

Jianfeng WuSimin ChenTeng WangHao LiAli Sedaghat DoostEls Van DammeBruno De MeulenaerPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

2020

Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions

Qurrotul A'yunPaolo DemicheliLorenz De NeveJianfeng WuMathieu BalcaenArima Diah SetiowatiJosé MartinsMarleen Van TroysPaul Van der Meeren

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2019

Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques

Ali Sedaghat DoostMaryam Nikbakht NasrabadiJianfeng WuQurrotul A'yunPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY