Pingfan Rao

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

Serafim Bakalis, Vasilis Valdramidis, Dimitrios Argyropoulos et al. · Current Research in Food Science · 2020 · 204 citations · Full text

Effect of calcium ions on rheological properties and structure of Lycium barbarum L. polysaccharide and its gelation mechanism

Hailin Wang, Lijing Ke, Yanan Ding et al. · Food Hydrocolloids · 2021 · 71 citations

Biopolymer Gel, Engineering, Biochemistry +7

The power of soups: Super-hero or team-work?

Lijing Ke, Jianwu Zhou, Wei Lu et al. · Trends in Food Science & Technology · 2011 · 61 citations

Collective Action Problem, Organizational Communication, Project Management +3

Exploring the interaction between Lycium barbarum polysaccharide and gelatin: Insights into gelation behaviors, water mobility, and structural changes

Hailin Wang, Pingfan Rao, Zongding Xie et al. · Food Hydrocolloids · 2023 · 55 citations

Biopolymer Gel, Lycium Barbarum Polysaccharide, Gelation Behaviors +7

Holistic review of corn fiber gum: Structure, properties, and potential applications

Zhixiang Cai, Yue Wei, Hongbin Zhang et al. · Trends in Food Science & Technology · 2021 · 35 citations

Corn Fiber Gum, Holistic Review, Fiber Science +2