Chunmei Feng

Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process

Haining Guan, Chang Yang, Yanli Tian et al. · LWT · 2023 · 47 citations · Full text

Agriculture, Food Science, Food Analysis +16

Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure

Haining Guan, Chunmei Feng, Min Ren et al. · Food Science and Human Wellness · 2023 · 17 citations · Full text

Agriculture, Biotechnology, Food Science +11

Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton

Haining Guan, Chunmei Feng, Yanli Tian et al. · Food Chemistry X · 2024 · 13 citations · Full text

Agriculture, Food Science, Food Chemistry +13

Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking

Haining Guan, Yanli Tian, Chunmei Feng et al. · Foods · 2024 · 11 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17