Fengping An

Fuzhou, 350002, China

Last Updated: 09/26/2026

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Found 37 publications

Effects of high-speed shear and esterification modification on physicochemical and structural properties of cassava starch and microencapsulation for olive oils.

Effects of high-speed shear and esterification modification on physicochemical and structural properties of cassava starch and microencapsulation for olive oils.

Journal: Current research in food science

Published: March 03, 2026

Machine learning-driven screening of characteristic flavor compounds: Investigating the impact of ultra-high pressure treatment on the flavor of Tibetan chicken soup.

Machine learning-driven screening of characteristic flavor compounds: Investigating the impact of ultra-high pressure treatment on the flavor of Tibetan chicken soup.

Journal: Food research international (Ottawa, Ont.)

Published: September 07, 2025

Mechanisms of ultrasound-synergized polyphenol enhancing the foaming properties of ovalbumin: Focus on interfacial behavior and microstructure.

Mechanisms of ultrasound-synergized polyphenol enhancing the foaming properties of ovalbumin: Focus on interfacial behavior and microstructure.

Journal: Ultrasonics sonochemistry

Published: August 01, 2025

Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure.

Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure.

Journal: Ultrasonics sonochemistry

Published: June 27, 2025

Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup.

Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup.

Journal: Food chemistry: X

Published: June 17, 2025

Development and characterization of vitamin C- vitamin E co-loaded microcapsules: Storage stability, antioxidant activity and in vitro release properties.

Development and characterization of vitamin C- vitamin E co-loaded microcapsules: Storage stability, antioxidant activity and in vitro release properties.

Journal: Food chemistry: X

Published: May 12, 2025

Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time.

Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time.

Journal: Food chemistry

Published: February 24, 2025

Preparation, characterization and slow-release behavior during in vitro digestion of rice porous starch-based microencapsulated camellia oil.

Preparation, characterization and slow-release behavior during in vitro digestion of rice porous starch-based microencapsulated camellia oil.

Journal: International journal of biological macromolecules

Published: December 05, 2024

Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure.

Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure.

Journal: Ultrasonics sonochemistry

Published: September 21, 2024

Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels.

Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels.

Journal: International journal of biological macromolecules

Published: August 19, 2024

The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein.

The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein.

Journal: Ultrasonics sonochemistry

Published: July 12, 2024

Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage.

Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage.

Journal: International journal of biological macromolecules

Published: June 25, 2024

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Last Updated: 09/26/2026