Concepedia

Pengya Du

PD

Statistics

Publications

3

Citations

37

H-Index

3

Active since

2024

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Shanxi Agricultural University

Pengya Du is an author at State Key Laboratory of Food Science and Technology specializing in emulsifiers, water-in-oil emulsions, and food engineering.

Publications per year

2024–2025

3

Publications

3

Water-in-oil Pickering emulsion using ergosterol as an emulsifier solely

Yaxin Wang, Yuanhao Guo, Pengfei Dong et al. · Food Research International · 2024 · 14 citations

, , +9

Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages

Yaxin Wang, Pengya Du, Kai Lin et al. · LWT · 2024 · 12 citations · Full text

, , +17

Synergistic effect of dextran and ergosterol: A venue for fabricating a water-in-oil pickering emulsion gel as a solid fat substitute in cream cheese

Kai Lin, Pengya Du, Pengfei Dong et al. · Food Hydrocolloids · 2025 · 11 citations

, , +16

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