Concepedia

Qinyuan Fan

QF

4

Publications

120

Citations

4

H-Index

2022

Active since

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Jiangnan University

Qinyuan Fan is an author at State Key Laboratory of Food Science and Technology specializing in rheology, health sciences, and food engineering.

Top concepts

RheologyHealthFood EngineeringFood ChemistryFood TechnologyNutritionBiophysicsEngineeringSoft MatterBiochemistry

Publications per year

2022–2023

4

Publications

4

Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends

Hua Xu, Ziwei Gao, Mingcui Huang et al. · Food Hydrocolloids · 2023 · 45 citations

Food Chemistry, Food Colloid, Engineering +10

Effects of sucrose esters on whipping capabilities of aerated emulsions

Pengkai Xie, Jun Jin, Hua Xu et al. · Food Hydrocolloids · 2023 · 29 citations

Food Chemistry, Food Colloid, Rheology +5

Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions

Hua Xu, Qinyuan Fan, Mingcui Huang et al. · International Journal of Biological Macromolecules · 2023 · 25 citations

Locust Bean Gum, Biopolymer Gel, Rheology +4

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Pengkai Xie, Guozhi Ji, Jun Jin et al. · International Journal of Dairy Technology · 2022 · 21 citations

Food Colloid, Nutrition, Biochemistry +11

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