Concepedia

Fengzhan Cui

FC

Statistics

Publications

7

Citations

923

H-Index

7

Active since

2020

Affiliations

University of Massachusetts Amherst(Current)

Northwest A&F University

Chinese University of Hong Kong

Fengzhan Cui is an author at University of Massachusetts Amherst specializing in food engineering, biomolecular engineering, and food chemistry.

Top concepts

Food EngineeringBiomolecular EngineeringFood ChemistryHealthBiophysicsBiochemistryPolymer ScienceMedicineChemistryBiopolymers

Publications per year

2020–2022

7

Publications

7

Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

Xiaojia Yan, Cuicui Ma, Fengzhan Cui et al. · Trends in Food Science & Technology · 2020 · 361 citations

Food Chemistry, Food Colloid, Emulsion +4

Polysaccharide-based Pickering emulsions: Formation, stabilization and applications

Fengzhan Cui, Sheliang Zhao, Xin Guan et al. · Food Hydrocolloids · 2021 · 263 citations

Food Colloid, Polymer Science, Food Engineering +3

Development of pH-responsive emulsions stabilized by whey protein fibrils

Fengzhan Cui, David Julian McClements, Xuebo Liu et al. · Food Hydrocolloids · 2021 · 117 citations

Whey Protein Fibrils, Food Colloid, Protein Engineering +1

Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes

Shuang Han, Fengzhan Cui, David Julian McClements et al. · Foods · 2022 · 50 citations · Full text

Structural Characterization, Protein Assembly, Food Biophysics +18

Co-delivery of curcumin and epigallocatechin gallate in W/O/W emulsions stabilized by protein fibril-cellulose complexes

Fengzhan Cui, Shuang Han, Jiangyue Wang et al. · Colloids and Surfaces B Biointerfaces · 2022 · 47 citations

Biomanufacturing, Biochemistry, Microemulsion +5

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