Chunxia Su
PhD student
Chunxia jointed the Research group of Food chemistry & human nutrition as a PhD student in 2018. Before that, she received her Master Degree of Food Science from Hubei University of Technology (China) working on nanomechanical properties of natural oil bodies by atomic force microscopy.
Journal articles:
Jianfeng Wu, Chunxia Su, Lorenz De Neve, Ali Sedaghat Doost, Karin De Grave, Pieter Vermeir, José C. Martins, and Paul Van der Meeren. "Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk." LWT, 154 (2022): 112754.
Hao Li, Teng Wang, Chunxia Su, Jianfeng Wu, and Paul Van der Meeren. "Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface: A QCM-D study." Food Hydrocolloids, 122 (2022): 107074.
Chunxia Su, Paul Van der Meeren, and Bruno De Meulenaer. "Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods." Food Additives & Contaminants: Part A 38, 11 (2021): 1853-1866.
Lyu, Yang, Chunxia Su, Adronie Verbrugghe, Tom Van de Wiele, Ana Martos Martinez-Caja, and Myriam Hesta. "Past, present, and future of gastrointestinal microbiota research in cats." Frontiers in Microbiology, 11 (2020): 1661.
Conference abstract (oral presentation):
Chunxia Su, Paul Van der Meeren, and Bruno De Meulenaer. "Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods." 18th Euro Fed Lipid Congress and Expo, 2021.10.