Author Page for Lin Jiaofen

Laccase-Catalyzed Synthesis of Curcumin-Pectin Active Packaging Film: Structural Characterization, Physicochemical Properties and Evaluation of its Preservation Effects on Shrimp Meat

Number of pages: 48 Posted: 14 May 2025

Xiaoxue Lu, Lin Jiaofen, Wenxiao Lin, Yuhong Zhuang, Bingli Wang, Peng Fei and wenqiang lai

Minnan Normal University, Xiamen Ocean Vocational College, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University and Minnan Normal University - Key Laboratory of Modern Analytical Science and Separation Technology of Fujian Province

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Abstract:

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Preparation of Soybean Oil-Based Emulsions Stabilized by Shiitake Mushroom Chitosan Modified in Both Enzymatic and Non-Enzymatic Systems and Their Application in Β-Carotene Delivery

Number of pages: 43 Posted: 19 Feb 2025

Lin Jiaofen, Jian Zeng, Guozong Shi, Zesheng Zhuo, Yanyun Guan, Zhipeng Li, Hui Ni and Peng Fei

Xiamen Ocean Vocational College, Xiamen Ocean Vocational College, Xiamen Ocean Vocational College, Xiamen Ocean Vocational College, Xiamen Ocean Vocational College, Xiamen Ocean Vocational College, Xiamen Ocean Vocational College and Minnan Normal University

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Abstract:

3.

Regulatory Mechanism of Leucine-Amidated Pectin on the Gel Properties of Shrimp Surimi as a Salt Substitute

Number of pages: 45 Posted: 16 May 2026

Yilan Wang, Lin Jiaofen, Meng Yang, Fang Cao, Yiya Li, Bingli Wang, Jingna Liu, Peng Fei and Qiong Zhang

Minnan Normal University, Xiamen Ocean Vocational College, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University and Minnan Normal University

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Lin Jiaofen

Xiamen Ocean Vocational College

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Scholarly Papers (3)

Laccase-Catalyzed Synthesis of Curcumin-Pectin Active Packaging Film: Structural Characterization, Physicochemical Properties and Evaluation of its Preservation Effects on Shrimp Meat

Abstract:

Preparation of Soybean Oil-Based Emulsions Stabilized by Shiitake Mushroom Chitosan Modified in Both Enzymatic and Non-Enzymatic Systems and Their Application in Β-Carotene Delivery

Abstract:

Regulatory Mechanism of Leucine-Amidated Pectin on the Gel Properties of Shrimp Surimi as a Salt Substitute

Abstract: