Weiping Jin

1. The anti-inflammatory potential of protein-bound anthocyanin compounds from purple sweet potato in LPS-induced RAW264.7 macrophages
   2020/11/01 by Tian Jiang, Jian Zhou, Wei Liu +6 · 1 citation
2. A review on the utilization of flaxseed protein as interfacial stabilizers for food applications
   2022/07/05 by Dengfeng Peng, Jieting Ye, Weiping Jin +3 · 7 citations
   Agricultural and Biological Sciences · Nursing · #Proteins in Food Systems #Microencapsulation and Drying Processes #Food composition and properties