Fan‐Bing Meng - Concepedia

Author

Fan‐Bing Meng

Chengdu University ORCID

Also Known As

Fan-Bing Meng, Fanbing Meng, Fan‐Bing Meng, Yuncheng Li

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Chengdu University Ministry of Agriculture and Rural Affairs Shanghai Jiao Tong University Southwest University Ministry of Agriculture

About

Fan‐Bing Meng is an author at Chengdu University specializing in health sciences, biochemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	398
2	Biochemistry	10	10	368
3	Engineering	8	8	192
4	Medicine	7	7	222
5	Biomedical Engineering	1	1	29

Fan‐Bing Meng

Publications

Citations

H-Index

Page 1

	Year	Citations
Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice Fan‐Bing Meng, Yuting Lei, Qingzhou Li, LWT	2022	96
Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions Weijun Chen, Wenjun Wang, Mingming Guo, Food Chemistry Food ColloidBiomanufacturingBiochemistryβ-Carotene EmulsionsNutraceutical Production	2021	69
Preparation and properties of konjac glucomannan octenyl succinate modified by microwave method Fan‐Bing Meng, Lianji Zheng, Yonghong Wang, Food Hydrocolloids Microwave MethodFood ProcessingFood TechnologyHealth Sciences	2013	67
The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage Fan‐Bing Meng, Li Zhou, Jiajia Li, Food Research International Food ChemistryPolyphenolicsFood FermentationBiochemistryFood Analysis	2022	66
Konjac glucomannan octenyl succinate as a novel encapsulation wall material to improve curcumin stability and bioavailability Fan‐Bing Meng, Qian Zhang, Yuncheng Li, Carbohydrate Polymers Edible PackagingCurcumin StabilityBio-based MaterialMicro-encapsulationPolysaccharide	2020	63
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat J. Madhusudhana Rao, Fan‐Bing Meng, Yuncheng Li, Journal of the Science of Food and Agriculture	2022	49
Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation Yuncheng Li, J. Madhusudhana Rao, Fan‐Bing Meng, Journal of the Science of Food and Agriculture	2021	47
Preparation and characterization of feruloylated oat β-glucan with antioxidant activity and colon-targeted delivery Yuncheng Li, Yan Luo, Fan‐Bing Meng, Carbohydrate Polymers Food ChemistryBiochemistryMedicineNutraceutical IngredientBiotechnology	2021	47
Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii Yuncheng Li, Wen Du, Fan‐Bing Meng, Food Chemistry Food ChemistryBiosynthesisEngineeringFood FermentationBiochemistry	2020	45
Encapsulation of <i>Zanthoxylum bungeanum</i> essential oil to enhance flavor stability and inhibit lipid oxidation of <scp>C</scp>hinese‐style sausage Fan‐Bing Meng, Yu‐Ting Lei, Qian Zhang, Journal of the Science of Food and Agriculture	2022	40

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