Concepedia

Kaiyue Cen

KC

Statistics

Publications

6

Citations

402

H-Index

6

Active since

2020

Affiliations

Nanjing University of Finance and Economics(Current)

Macau University of Science and Technology

Nanjing Forestry University

Kaiyue Cen is an author at Nanjing University of Finance and Economics specializing in food engineering, protein engineering, and biophysics.

Top concepts

Food EngineeringProtein EngineeringMedicineBiophysicsBiochemistryProtein FoldingNatural SciencesBiomolecular EngineeringHealthRheology

Publications per year

2020–2023

6

Publications

6

Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel

Kaiyue Cen, Xi Yu, Chengcheng Gao et al. · Food Chemistry · 2022 · 144 citations

Food Colloid, Myofibrillar Protein Gel, Biopolymer Gel +9

Zein nanoparticle stabilized Pickering emulsion enriched with cinnamon oil and its effects on pound cakes

Xiao Feng, Yujia Sun, Yu-Yan Yang et al. · LWT · 2020 · 71 citations

Food Chemistry, Nanomedicine, Chemical Engineering +11

Nanoemulsion of cinnamon essential oil Co-emulsified with hydroxypropyl-β-cyclodextrin and Tween-80: Antibacterial activity, stability and slow release performance

Kehong Hou, Yaoyao Xu, Kaiyue Cen et al. · Food Bioscience · 2021 · 65 citations

Cinnamon Essential Oil, Cyclodextrin Production, Antibacterial Activity +3

Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels

Kaiyue Cen, Xi Yu, Chengcheng Gao et al. · Journal of Cereal Science · 2021 · 56 citations

Food Colloid, Emulsion Gels, Rheological Properties +4

Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels

Kaiyue Cen, Caoxing Huang, Xi Yu et al. · Food Chemistry · 2022 · 49 citations

Food Colloid, Fish Myofibril Gels, Quinoa Protein +7

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