Fei Liu

机构：Jiangnan University, Shanghai Normal University, Civil Aviation Management Institute of China · ORCID：0000-0003-2162-5934

发表论文 166 篇 · 总被引 6299 次 · h-index 45

代表论文

• Interactions between rice protein and anthocyanin with different pH-cycle: Structural characterization, binding mechanism and stability (2025 · Food Hydrocolloids · 被引 24)
• Improving the crosslinking of collagen casing and glutaraldehyde by facilitating the formation of conjugate structure via pH (2024 · Collagen and Leather · 被引 19)
• Improving stability of phycocyanin under acidic conditions by surface patch binding induced complexation with gelatin (2024 · Food Hydrocolloids · 被引 16)
• From fat crystals to creamy texture: Unraveling the role of fatty acid composition in ice cream stability and quality (2024 · Food Chemistry · 被引 14)
• A comparative study of crude and refined tara gum in terms of structural parameters and rheological properties (2024 · Food Hydrocolloids · 被引 11)
• The xanthan gum oriented for dysphagia management: the relationship between its structure and shear and extensional rheological properties (2025 · Food Hydrocolloids · 被引 10)