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Jing Lu

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Researcher

Swedish University of Agricultural Sciences

Sweden

Research Interests

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Professors in Sweden Professors in Food Science Food Science professors in Sweden

Recent Grants

Grant: Open

Lab to Market: Natural Oat ß-glucan elevating flavour and health in Plant protein- pioneering clean-label foods

Open Date: 2024-12-01

Close Date: 2026-11-30

Grant: Open

Plant Protein Nanofibrils: The Eco-Friendly Food Stabilizer of the Future

Open Date: 2024-01-01

Close Date: 2028-12-31

Grant: Open

Ending food waste from plant to plate: Repurposing industrial protein by-products for sustainable bread production

Open Date: 2023-12-01

Close Date: 2026-11-30

Grant: Close

A strong pulse - resilient Swedish grain legume supply from field and factory to fork

Open Date: 2022-12-01

Close Date: 2025-12-31

Articles (20)

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Collaborators (4)

Santtu Mikkonen

Research Director, Statistician

University of Eastern Finland

FINLAND

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Maud Langton

Professor

Swedish University of Agricultural Sciences

SWEDEN

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Wei Huang

Senior lecturer and Associate Professor

Swedish University of Agricultural Sciences

SWEDEN

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Fabio Tuccillo

University of Helsinki

FINLAND

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Jing Lu

Research Interests

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Recent Grants

Articles (20)

Role of bioprocessing in modifying cardiometabolic outcomes of an oat–based dairy alternative in a randomised controlled clinical intervention

Strategies for integrating grain legumes into cereal-based rotations: Evidence from a discrete choice experiment in Sweden

Effects of interfacial coating layer number on the physicochemical properties and in vitro digestion of black soybean oil body-based oleogels

Changes in the nutritional profile, anti-nutrients, microstructure, and in vitro digestibility of faba bean-oat tempeh during pre-treatment and fermentation

Compositional and microstructural changes in faba bean<i> (Vicia</i><i> faba</i> L.) during soaking and boiling

Effect of amylose content in corn starch on the rheological properties, 3D printability, and in vitro digestive properties

Effect of flexible debranning on physicochemical properties, dough rheology of black wheat and digestibility of fermented hollow noodles

Effect of processing on the protein digestibility and mineral bioavailability of legumes

Effect of soaking with<i> Lactiplantibacillus</i><i> plantarum</i> LB-1 and heat treatment on the nutritional composition and microstructure of wholegrain oat<i> (Avena</i> sativa L.)

From imported soy to local pulses: Consumer acceptance and willingness to pay for tofu-like products in Sweden

Preparation, characterization, and oxidative stability of black soybean oil body-based oleogels

Analysis of Nutritional Components in the Bran of Debranned Wheat and Comparison with Endosperm Flour

Optimization of the Extraction Process and Physico-chemical Properties of Soluble Dietary Fiber from Defatted Rice Bran

Microstructure and viscosity of in vitro-digested rye and wheat food products

Determination Methods and Influencing Factors of Grain Mechanical Properties

Effect of xylooligosaccharides from rice husks on the pasting and rheological properties of dough and biscuit quality

Minimizing anti-nutritional factors in wet protein extraction from Swedish faba beans through the application of response surface methodology

Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro

Preparation of xylooligosaccharides from rice husks and their structural characterization, antioxidant activity, and probiotic properties

Ultrasound-assisted Extraction and Physicochemical Properties of Starch from Cyperus esculentus Tubers

Collaborators (4)

Santtu Mikkonen

Maud Langton

Wei Huang

Fabio Tuccillo

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