Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate
2022 · Ultrasonics Sonochemistry · 111 citations
https://doi.org/10.1016/j.ultsonch.2022.106108
D
Dengfeng Peng
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Dengfeng Peng is an academic researcher from Shenzhen University. The author has contributed to research in topics: Proteins in Food Systems & Pickering emulsions and particle stabilization & Microencapsulation and Drying Processes. The author has an h-index of 25, co-authored 56 publications.
ORCID: 0000-0001-7141-8437Papers by this author
worksUltrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates
2023 · Food Hydrocolloids · 108 citations
https://doi.org/10.1016/j.foodhyd.2023.108597
Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins
2023 · Critical Reviews in Food Science and Nutrition · 17 citations
https://doi.org/10.1080/10408398.2023.2289072
Assembly of oleosin during efficient extraction: Altering the sequence of defatting solvents
2024 · Food Chemistry X · 7 citations
https://doi.org/10.1016/j.fochx.2024.102022
The digestibility of rapeseed protein isolate prepared by salt and alkali extraction: The importance of protein composition
2025 · Food Chemistry · 4 citations
https://doi.org/10.1016/j.foodchem.2025.145852
Aliovalent doping strategy toward band structure modulation and enhanced mechanoluminescence of CaZnOS: Mn2+
2025 · Chemical Engineering Journal Advances · 3 citations
https://doi.org/10.1016/j.ceja.2025.100820
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