Feng Xiao

机构：Huizhou University · ORCID：0000-0002-4400-5685

发表论文 9 篇 · 总被引 98 次 · h-index 5

代表论文

Universal Strategy for Regulating Protein‐Based High Internal Phase Emulsions as 3D Printing Materials (2023 · Advanced Functional Materials · 被引 27)
Synergistic effect of residual sugar on freeze–thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizer (2023 · Food Chemistry · 被引 22)
The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing (2023 · Food Chemistry X · 被引 21)
Formation and conversion of flavour related compounds of thermal cooked Ruditapes philippinarum soup (2023 · International Journal of Food Science & Technology · 被引 10)
Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD (2024 · International Journal of Food Science & Technology · 被引 5)
A tuning molecular conformation strategy of interfacial glycosylated cod proteins enables high internal phase emulsions with freeze-thaw stability (2023 · LWT · 被引 5)