Xing Fu

机构：Chengdu University of Traditional Chinese Medicine · ORCID：0000-0002-5390-1748

发表论文 121 篇 · 总被引 2940 次 · h-index 31

代表论文

Chitin nanofiber-stabilized pickering emulsion interacting with egg white protein: Structural features, interfacial properties, and stability (2024 · Food Hydrocolloids · 被引 38)
Biodegradable and antibacterial edible films based on egg yolk granules/gelatin/CMC with e-poly-l-lysine: Application in fresh chicken meat preservation (2025 · Food Chemistry · 被引 28)
Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability (2025 · Food Chemistry · 被引 27)
Chitin nanofiber-stabilized pickering emulsions loaded with citrus essential oil: Characterization and application for pork preservation (2025 · Food Research International · 被引 19)
Modification Effects of Microorganisms and Enzymes on Egg Components: A Review (2024 · Journal of Agricultural and Food Chemistry · 被引 14)
Magnetic polydopamine nanoparticles as stabilisers for enzyme-Pickering emulsions: Application in the interfacial catalytic reaction of olive oil (2024 · Food Chemistry · 被引 13)