Jianfei Pei

机构：Hainan University

发表论文 68 篇 · 总被引 930 次 · h-index 18

代表论文

• Development and Application of Polyphenols in Food: A Comprehensive Review (2025 · Food Frontiers · 被引 18)
• Lactoferrin-quercetin synergy: Mechanistic analysis and functional optimization of high internal phase emulsions for 3D food printing with bioactive delivery capabilities (2025 · Food Hydrocolloids · 被引 17)
• Dynamic comparative analysis of moisture and flavour characteristics in green peppers (Piper nigrum L.) during thermal and non-thermal drying processes (2025 · Food Chemistry · 被引 13)
• Multifaceted characterization of lactoferrin and (−)-epigallocatechin-3-gallate (EGCG) interactions: development of the pickering emulsions for microencapsulated functional foods (2025 · Food Research International · 被引 8)
• Linear, nonlinear surface dilatational rheology and emulsifying performance of coconut protein-ferulic acid-fucoidan covalent complexes (2025 · Food Hydrocolloids · 被引 6)
• Comparison of annealing and heat-moisture modification on effects of Tartary buckwheat starch under plasma-activated water condition (2025 · Food Chemistry · 被引 6)