Concepedia

Wei-Feng Lin

WL

Statistics

Publications

8

Citations

629

H-Index

8

Active since

2016

Affiliations

South China University of Technology(Current)

Jinan University

Chengdu University

Pulp and Paper Research Institute

State Key Laboratory of Pulp and Paper Engineering

Wei-Feng Lin is an author at South China University of Technology specializing in food engineering, health sciences, and food processing.

Top concepts

HealthFood EngineeringFood ProcessingSoft MatterBiochemistryFood ChemistryFood NanotechnologyProtein EngineeringRheologyChemistry

Publications per year

2016–2022

8

Publications

8

Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles

Xuefeng Zhu, Ning Zhang, Wei-Feng Lin et al. · Food Hydrocolloids · 2017 · 184 citations

Food Colloid, Food Engineering, Food Processing +4

Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification

Xuefeng Zhu, Jie Zheng, Fu Liu et al. · Food Hydrocolloids · 2017 · 123 citations

Food Colloid, Emulsion, Soft Matter +6

Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity

Ye-Bao Chen, Xue‐Feng Zhu, Tongxun Liu et al. · Food Hydrocolloids · 2018 · 77 citations

Food Colloid, Emulsion, Soy Nanoparticle-stabilized Emulsions +7

Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers

Zhi-Xuan Huang, Wei-Feng Lin, Yin Zhang et al. · Food Research International · 2022 · 68 citations

Food Chemistry, Soy Protein Isolate, Food Colloid +12

New insights into the NaCl impact on emulsifying properties of globular proteins

Lili Zhang, Wei-Feng Lin, Yin Zhang et al. · Food Hydrocolloids · 2021 · 57 citations

Protein Chemistry, Protein Function, Nacl Impact +6

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