Qiqian Feng

机构：Beijing Technology and Business University, Ministry of Education, State Key Laboratory of Food Science and Technology

发表论文 12 篇 · 总被引 371 次 · h-index 8

代表论文

• Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications (2023 · Critical Reviews in Food Science and Nutrition · 被引 161)
• Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications (2023 · Journal of the Science of Food and Agriculture · 被引 54)
• Promising mung bean proteins and peptides: A comprehensive review of preparation technologies, biological activities, and their potential applications (2023 · Food Bioscience · 被引 45)
• An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review (2022 · Critical Reviews in Food Science and Nutrition · 被引 37)
• Protective Effects of White Kidney Bean (Phaseolus vulgaris L.) against Diet-Induced Hepatic Steatosis in Mice Are Linked to Modification of Gut Microbiota and Its Metabolites (2023 · Nutrients · 被引 24)
• Valorization of barley (Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications (2024 · Food Chemistry · 被引 17)