Concepedia

Fang Geng

FG

Statistics

Publications

25

Citations

989

H-Index

19

Active since

2010

Affiliations

Chengdu University(Current)

Guiyang Medical University

Fujian Agriculture and Forestry University

Hefei University of Technology

Ningbo University

Fang Geng is an author at Chengdu University specializing in biochemistry, food science, and agriculture.

ORCID

Publications per year

2010–2024

25

Publications

25

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 · 117 citations · Full text

, , +17

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 · 97 citations

, , +16

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 · 72 citations · Full text

, , +16

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

Xin Luo, Wang Qia, Yongyan Wu et al. · LWT · 2021 · 68 citations · Full text

, , +14

Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein

Yongyan Wu, Xiaole Xiang, Lan Liu et al. · LWT · 2022 · 53 citations · Full text

, , +15

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