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Shiling Lu

Shihezi University

China

  • Shihezi University

SCHOLARLY PAPERS

5

DOWNLOADS

147

TOTAL CITATIONS

0

Scholarly Papers (5)

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1.

Development of Edible Nanocomposite Films Incorporating Cinnamaldehyde-Carvacrol for Extending the Shelf Life of Ready-to-Eat Steaks

Downloads 25 (980,173)

Development of Edible Nanocomposite Films Incorporating Cinnamaldehyde-Carvacrol for Extending the Shelf Life of Ready-to-Eat Steaks

Number of pages: 45 Posted: 12 Jun 2025
Qianqian Chu, Shiling Lu, Lili Zhao, Jianhao Geng, Jingyun Wang and Xin Guo
affiliation not provided to SSRN, Shihezi University, Purdue University, affiliation not provided to SSRN, Shihezi University and affiliation not provided to SSRN
Downloads 14 (1,579,999)

Abstract:

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MCM-41, Barley β-glucan, edible film, shelf life, ready-to-eat steak

Development of Edible Nanocomposite Films Incorporating Cinnamaldehyde-Carvacrol for Extending the Shelf Life of Ready-to-Eat Steaks

Number of pages: 38 Posted: 22 Oct 2025
Qianqian Chu, Shiling Lu, Shiling Lu, Jingyun Wang and Xin Guo
affiliation not provided to SSRN, Shihezi University, Shihezi University, Shihezi University and affiliation not provided to SSRN
Downloads 11 (1,598,105)

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Antibacterial, Mesoporous silica, Ready-to-eat steak, Shelf life extension

2.

Assessing the structural and foaming property changes in egg yolk proteins due to MDA: experimental and molecular docking studies

Number of pages: 28 Posted: 20 Mar 2024
Jingya Chen, Jianxin JIn, Yu Liu, Mengbin Zhao, Zeliang Qi, Wenjing Shi, Yangyang Li, Shiling Lu, Juan Dong and Qingling Wang
Shihezi University, Shihezi University, Shihezi University, South China Agricultural University, Shihezi University, Shihezi University, Shihezi University, Shihezi University, Shihezi University and Shihezi University
Downloads 35 (1,249,711)

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Malondialdehyde oxidation, Egg yolk proteins, aggregates, Structural properties, Foaming property, Molecular docking

3.

Isolation, Purification, Characterization, and Analysis of the Antioxidant Activity of Antioxidant Peptides from Walnut Milk Fermented with Lactobacillus Paracasei Smn-Lbk

Number of pages: 27 Posted: 23 Apr 2024
Baokun Li, Hui Zhong, Zhexin Fan, Zhifeng Fang, Yuhui Li, Shiling Lu, Yuechenfei Shen, Wenjing Wang and Ruofan Zhang
Shihezi University, affiliation not provided to SSRN, Shihezi University, Shihezi University, affiliation not provided to SSRN, Shihezi University, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 34 (1,263,436)

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antioxidative, Peptides, Walnut fermented milk, Lactobacillus paracasei SMN-LBK, Molecular docking

4.

Characterization of Thyme Essential Oil Microcapsules and Potato Starch/Pectin Composite Films and Their Impact on the Quality of Chilled Mutton

Number of pages: 37 Posted: 09 May 2024
Lingrui Li, Yuhan Li, Qianqian Song, Yiqing Hu, Qingling Wang, Shiling Lu and Jingyun Wang
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Shihezi University, Shihezi University and Shihezi University
Downloads 30 (1,332,057)

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Composite films, Thyme essential oil, microcapsules, Chilled mutton

5.

Assessing The Structural Changes in Egg Yolk Proteins Due to Lipid Oxides: Experimental and Molecular Docking

Number of pages: 29 Posted: 15 Sep 2023
Jingya Chen, Yu Liu, Mengbin Zhao, Jianxin JIn, Zeliang Qi, Wenjing Shi, Yangyang Li, Shiling Lu, Juan Dong and Qingling Wang
Shihezi University, Shihezi University, South China Agricultural University, Shihezi University, Shihezi University, Shihezi University, Shihezi University, Shihezi University, Shihezi University and Shihezi University
Downloads 23 (1,411,822)

Abstract:

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Lipid oxidation products, Egg yolk proteins, Aggregates, Structural properties, Molecular interaction, Molecular Docking