Concepedia

Author

Yi Pan

Hefei University of Technology

Also Known As

Yi Fong Pan, Yi Pan, Yi-Fong Pan

20

Publications

1.6K

Citations

14

H-Index

32

Concepts

All Affiliations

Hefei University of TechnologyJiangnan UniversityState Key Laboratory of Food Science and TechnologyHunan Academy of Agricultural SciencesQilu University of Technology
YP

About

Yi Pan is an author at Hefei University of Technology specializing in engineering, biomolecular engineering, and chemical engineering.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

10

10

886

2

Health Sciences

3

3

372

3

Biochemistry

3

3

267

4

Biomedical Engineering

2

2

328

5

Natural Sciences

1

1

98

Yi Pan

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15

Publications

1.6K

Citations

14

H-Index

YearCitations

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch

Bao Zhang, Bin Bai, Yi Pan,

Food Chemistry

2018

251

Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

Yongshuai Ma, Yi Pan, Qiutao Xie,

Food Chemistry

2018

186

Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties

Xiaomin Li, Qiutao Xie, Jie Zhu,

Food Hydrocolloids

2019

170

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

Xiaomin Li, Zhengzong Wu, Bao Zhang,

Food Chemistry

2019

158

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,

Food Hydrocolloids

2019

130

Fabrication and characterization of pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle

Xiaomin Li, Jie Zhu, Yi Pan,

Food Hydrocolloids

2018

128

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,

Food Chemistry

2019

112

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,

Food Chemistry

2019

111

Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders

Yi Pan, Xiaomin Li, Ran Meng,

Journal of Agricultural and Food Chemistry

2019

98

Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch

Qing-Qing Lv, Gaoyang Li, Qiutao Xie,

Food Chemistry

2018

88

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