Fang Geng

Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate

Jing Yang, Yuqing Duan, Fang Geng et al. · Ultrasonics Sonochemistry · 2022 · 109 citations · Full text

Food Colloid, Engineering, Food Biophysics +18

LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams

Renyong Liao, Qiang Xia, Changyu Zhou et al. · Food Chemistry · 2021 · 90 citations

Biochemistry, Food Analysis, Physiology +8

Mechanism of effect of heating temperature on functional characteristics of thick egg white

Xin Luo, Wang Qia, Yongyan Wu et al. · LWT · 2021 · 65 citations · Full text

Food Colloid, Engineering, Functional Property +19

Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment

Jia Yang, Fenghong Huang, Qingde Huang et al. · Food Science and Human Wellness · 2022 · 63 citations · Full text

Food Colloid, Engineering, Food Biophysics +18

Subfunctionalization of cation/proton antiporter 1 genes in grapevine in response to salt stress in different organs

Yuanchun Ma, Jiaoyang Wang, Yan Zhong et al. · Horticulture Research · 2015 · 45 citations · Full text