Pengfei Jiang

发表论文 6 篇 · 总被引 13 次 · h-index 2

代表论文

Coacervation mechanism of ovalbumin and lysozyme under charge perturbation and its inhibitory effect on volatile components of garlic essential oil. (2026 · Food Research International · 被引 8)
Sensory properties of rehydrated Toona sinensis shoots after dehydrated by different drying methods and association with gamma-glutamyl transferase reaction. (2024 · Food Chemistry · 被引 4)
Research on the identification of composite spices based on terahertz spectroscopy and machine learning algorithms. (2025 · Journal of Food Protection · 被引 2)
Purification and Characterization of γ-Glutamyl Transpeptidase from Toona sinensisand Its Function on Formation of Sulfur-Containing Volatiles. (2024 · Journal of Agricultural and Food Chemistry · 被引 2)
Key enzymes, physicochemical properties and volatile compounds in garlic (Allium sativum L.) cloves at different storage temperatures (2025 · Food Bioscience · 被引 1)
Correction to "Purification and Characterization of γ-Glutamyl Transpeptidase from Toona sinensis and Its Function on Formation of Sulfur-Containing Volatiles". (2024 · Journal of Agricultural and Food Chemistry)