Jinhua Hu

Dr. Jinhua Hu

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
+2
orcid

Research Focus & Metrics

Academic Career Length

9Years (2018-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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2 April 2021 in Polymers
Verified
Journal Article
Open access
PDF file
YJYuejie Jin
Yuejie Jin
DLDingrong Liu
Dingrong Liu
JHJinhua Hu
Jinhua Hu
Polyglycerol polyricinolate (PGPR) and polyglycerol-2 dioleate were selected as model surfactants to construct water-in-oil (W/O) emulsions, and the effect of interfacial rheological properties of surfactant film on the stability of emulsions were investigated based on the interfacial dilatational rheological method. The hydrophobicity chain of PGPR is polyricinic acid condensed from ricinic acid, and that of polyglycerol-2 dioleate is oleic acid. Their dynamic interfacial tensions in 15 cycles of interfacial compression-expansion were determined. The interfacial dilatational viscoelasticity was analyzed by amplitude scanning in the range of 1–28% amplitude and frequency sweep in the range of 5–45 mHz under 2% amplitude. It was found that PGPR could quickly reach adsorption equilibrium and form interfacial film with higher interfacial dilatational viscoelastic modulus to resist the deformation of interfacial film caused by emulsion coalescence, due to its branched chain structure and longer hydrophobic chain, and the emulsion thus presented good stability. However, polyglycerol-2 dioleate with a straight chain structure had lower interfacial tension, and it failed to resist the interfacial disturbance caused by coalescence because of its lower interfacial dilatational viscoelastic modulus, and thus the emulsion was unstable. This study reveals profound understanding of the influence of branched structure of PGPR hydrophobic chain on the interfacial film properties and the emulsion stability, providing experimental reference and theoretical guidance for future design or improvement of surfactant.

28 February 2023 in Food Hydrocolloids
Verified
Journal Article
Closed access
GCGuangxue Chen
Guangxue Chen
JHJinhua Hu
Jinhua Hu
YLYongxue Liang
Yongxue Liang
XHXueyao Huang
Xueyao Huang
GSGeok Teng Seah
Geok Teng Seah
CTCheng Tan
Cheng Tan

1 December 2018 in Food Chemistry
Verified
Journal Article
Closed access
FZFengchen Zhuang
Fengchen Zhuang
XLXiang Li
Xiang Li
JHJinhua Hu
Jinhua Hu
XLXiaoming Liu
Xiaoming Liu
SZShuang Zhang
Shuang Zhang
PZPeng Zhou
Peng Zhou

25 July 2023 in Food Bioscience
Verified
Journal Article
Closed access
JHJinhua Hu
Jinhua Hu
ZCZhuangzhuang Chen
Zhuangzhuang Chen
XHXueyao Huang
Xueyao Huang
ZYZhuying Yan
Zhuying Yan
YLYafang Li
Yafang Li
PZPeng Zhou
Peng Zhou

21 April 2023 in International Journal of Biological Macromolecules
Verified
Journal Article
Closed access
XHXueyao Huang
Xueyao Huang
JHJinhua Hu
Jinhua Hu
GCGuangxue Chen
Guangxue Chen
YLYongxue Liang
Yongxue Liang
JKJie Yan Cheryl Koh
Jie Yan Cheryl Koh
PZPeng Zhou
Peng Zhou

24 June 2025 in Food Bioscience
Verified
Journal Article
Closed access
RLRuonan Liu
Ruonan Liu
ZPZhuo Pei
Zhuo Pei
DLDongmei Liu
Dongmei Liu
XZXianfeng Zhao
Xianfeng Zhao
JMJiangyi Mao
Jiangyi Mao
PZPeng Zhou
Peng Zhou