Concepedia

Lei Fu

LF

5

Publications

532

Citations

5

H-Index

2018

Active since

Affiliations

Zhengzhou University of Light Industry(Current)

Lei Fu is an author at Zhengzhou University of Light Industry specializing in food engineering, engineering, and ultrasound.

ORCID

Top concepts

Publications per year

2018–2020

5

Publications

5

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Ke Li, Lei Fu, Yingying Zhao et al. · Food Hydrocolloids · 2019 · 397 citations

, , +8

Improving interfacial properties, structure and oxidative stability by ultrasound application to sodium caseinate prepared pre-emulsified soybean oil

Ke Li, Yan Li, Chunlin Liu et al. · LWT · 2020 · 49 citations · Full text

, , +7

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Ke Li, Junya Liu, Lei Fu et al. · Asian-Australasian Journal of Animal Sciences · 2019 · 38 citations · Full text

Effect of gellan gum on functional properties of low‐fat chicken meat batters

Ke Li, Lei Fu, Wenjie Li et al. · Journal of Texture Studies · 2018 · 28 citations

Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat

Ke Li, Junya Liu, Lei Fu et al. · Asian-Australasian Journal of Animal Sciences · 2018 · 20 citations · Full text

Rows per page

1–5 of 5