Fang Geng

机构：Sichuan University, Chengdu University · ORCID：0000-0002-8275-6770

发表论文 387 篇 · 总被引 10842 次 · h-index 55

代表论文

• Molecular mechanism of succinylation-mediated inhibition of heat-induced egg white protein aggregation: Structural characterization and molecular dynamics simulations (2025 · Food Chemistry · 被引 30)
• Quantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment (2025 · Poultry Science · 被引 29)
• Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk (2025 · Poultry Science · 被引 27)
• Multispectral methods combined with computer simulation to explore the binding mechanism of the azo pigment allure red to hemoglobin and myoglobin (2025 · LWT · 被引 22)
• Insight into the difference in nutritional yolk granules of different poultry eggs from the perspective of quantitative lipidomics combined with nutrient analysis (2025 · Food Science and Human Wellness · 被引 16)
• Preparation and characterization of O/W emulsion stabilized by lysozyme and sugar beet pectin complexes formed by electrostatic self-assembly (2025 · International Journal of Biological Macromolecules · 被引 15)