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Jingjing Chai
Jingjing Chai
China Agricultural University
Food science
Absorption (pharmacology)
Multidisciplinary review
Bioavailability
Encapsulation (computer programming)
4
Papers
119
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The Impact of N2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers.
2021
Foods
Zhang Fan
Jingjing Chai
Liang Zhao
Yongtao Wang
Xiaojun Liao
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Enhanced Transport of Shape and Rigidity-tuned α-lactalbumin Nanotubes across Intestinal Mucus and Cellular Barriers
2020
Nano Letters
Cheng Bao
Bin Liu
Bin Li
Jingjing Chai
Liwei Zhang
Lulu Jiao
Dan Li
Zhengquan Yu
Fazheng Ren
Xinghua Shi
Yuan Li
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Citations (38)
The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models
2019
Food Research International
Cheng Bao
Ping Jiang
Jingjing Chai
Yumeng Jiang
Dan Li
Weier Bao
Bingxue Liu
Bin Liu
Willem Norde
Yuan Li
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Citations (50)
The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies
2018
Trends in Food Science and Technology
Jingjing Chai
Ping Jiang
Pengjie Wang
Yumeng Jiang
Dan Li
Weier Bao
Bingxue Liu
Bin Liu
Liyun Zhao
Willem Norde
Qipeng Yuan
Fazheng Ren
Yuan Li
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Citations (31)
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