Aiguo Feng

机构：Tianjin University, Hainan University, State Key Laboratory of Chemical Engineering · ORCID：0000-0002-6185-382X

发表论文 62 篇 · 总被引 1088 次 · h-index 19

代表论文

• Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties (2024 · Food Research International · 被引 60)
• Effect of a collagen peptide–fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks (2024 · Food Chemistry · 被引 54)
• EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage (2021 · Food Chemistry · 被引 47)
• Impact of the magnetic field‐assisted freezing on the moisture content, water migration degree, microstructure, fractal dimension, and the quality of the frozen tilapia (2021 · Food Science & Nutrition · 被引 38)
• The effect and mechanism of four drying methods on the quality of tilapia fillet products (2022 · Food Frontiers · 被引 37)
• Physical modification of cassava starch by alternating magnetic field treatment: Effects on fine structure, retrogradation and in vitro digestibility (2024 · Food Chemistry · 被引 23)