Concepedia

Ran Meng

RM

Statistics

Publications

22

Citations

1.3K

H-Index

15

Active since

2017

Affiliations

Hefei University of Technology(Current)

Shandong Academy of Sciences

Qilu University of Technology

Ningbo University

Jishou University

Ran Meng is an author at Hefei University of Technology specializing in food emulsions, emulsion formulation, and food science.

ORCID

Publications per year

2017–2024

22

Publications

22

Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin

Xiaomin Li, Zhengzong Wu, Bao Zhang et al. · Food Chemistry · 2019 · 163 citations · Full text

, , +16

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

Yi Pan, Zhengzong Wu, Qiutao Xie et al. · Food Hydrocolloids · 2019 · 134 citations

, , +14

Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates

Yi Pan, Qiutao Xie, Jie Zhu et al. · Food Chemistry · 2019 · 116 citations

, , +16

Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation

Yi Pan, Zhengzong Wu, Bao Zhang et al. · Food Chemistry · 2019 · 114 citations

, , +16

Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages

Xiaolong Li, Ran Meng, Baocai Xu et al. · Food Chemistry · 2022 · 111 citations

, , +13

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