Weiqi Fei

Statistics

Publications

Citations

113

H-Index

Active since

2024

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Nanchang University

Weiqi Fei is an author at State Key Laboratory of Food Science and Technology specializing in biochemistry, food chemistry, and polysaccharide gel rheology.

Publications per year

2024–2025

Publications

Effects of Premna microphylla turcz polysaccharide on rheological, gelling, and structural properties of mung bean starch and their interactions

Weiqi Fei, Liyuan Rong, Xin Qi et al. · Food Research International · 2024 · 38 citations

Agriculture, Biochemistry, Food Science +16

Effects of enzyme hydrolysis-assisted fibrillation treatment on the solubility, emulsifying properties and antioxidant activity of rice protein

Xin Qi, Yi Luo, Weiqi Fei et al. · International Journal of Biological Macromolecules · 2024 · 26 citations

Agriculture, Biochemistry, Food Science +14

Chemical composition, rheological properties and calcium-induced gelation mechanism of Premna microphylla Turcz polysaccharide

Weiqi Fei, Liyuan Rong, Xin Qi et al. · Food Hydrocolloids · 2024 · 17 citations

Engineering, Chemical Engineering, Biomaterials +15

Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins

Xin Wang, Weiqi Fei, Mingyue Shen et al. · Food Research International · 2024 · 16 citations

Agriculture, Food Science, Nutritional Sciences +16

Influence of xanthan gum and guar gum on the gelation and structural properties of carboxylated cellulose nanofibers-based emulsion gels

Yanyan Cheng, Jieqiong Lin, Yi Luo et al. · Food Hydrocolloids · 2025 · 16 citations

Natural Sciences, Materials Engineering, Materials Science +17

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