Peiyan Li

机构：Zhongyuan University of Technology, Henan University of Science and Technology, Chinese Academy of Sciences, Sichuan University, Beijing Academy of Artificial Intelligence, Institute of Automation, University of Chinese Academy of Sciences, Sichuan University of Science and Engineering · ORCID：0000-0001-8440-0674

发表论文 112 篇 · 总被引 2096 次 · h-index 25

代表论文

• Secure Communication and Dynamic Formation Control of Intelligent Drone Swarms Using Blockchain Technology (2025 · Information · 被引 7)
• How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough? (2025 · Food Research International · 被引 7)
• Comparative study on the improvement effect of salt and kansui on the gluten network weakening induced by ferulic acid in wheat dough (2025 · LWT · 被引 6)
• Ultrasonic cavitation pretreatment of batter: A mechanism for optimizing dough properties (2025 · Food Chemistry · 被引 5)
• Ultrasonic pretreatment of batter to improve the processing quality of steamed bread dough (2025 · Journal of Cereal Science · 被引 5)
• Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin (2025 · Food Chemistry · 被引 3)