Concepedia

Fang Pi

FP

4

Publications

187

Citations

4

H-Index

2017

Active since

Affiliations

South China University of Technology(Current)

Key Laboratory of Guangdong Province

State Key Laboratory of Pulp and Paper Engineering

Fang Pi is an author at South China University of Technology specializing in food chemistry, food technology, and food processing.

Top concepts

Food ChemistryHealthGlycobiologyFood ProcessingFood TechnologyBiomolecular EngineeringEngineeringFood QualityBiotechnologyChromatography

Publications per year

2017–2020

4

Publications

4

Characterization of the structural and emulsifying properties of sugar beet pectins obtained by sequential extraction

Zhanpeng Liu, Fang Pi, Xiaobing Guo et al. · Food Hydrocolloids · 2018 · 90 citations

Food Chemistry, Engineering, Glycobiology +9

Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration

Fang Pi, Zhanpeng Liu, Xiaobing Guo et al. · Food Hydrocolloids · 2018 · 42 citations

Food Chemistry, Beet Pectin, Polysaccharide +5

Rheological characterization of RG-I chicory root pectin extracted by hot alkali and chelators

Xuan Zhang, Jiawei Lin, Fang Pi et al. · International Journal of Biological Macromolecules · 2020 · 34 citations

Food Chemistry, Hot Alkali, Rheological Characterization +4

Sequential extraction and physicochemical characterization of polysaccharides from chicory (Cichorium intybus) root pulp

Xiaoming Guo, Zhiming Wang, Fang Pi et al. · Food Hydrocolloids · 2017 · 21 citations

Root Pulp, Sequential Extraction, Polysaccharide +4

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