https://doi.org/10.1021/acs.langmuir.5b04341
J
Jinfeng Peng
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17
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375
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10
h-index
10
i10-index
Jinfeng Peng is an academic researcher from Danone (Netherlands). The author has contributed to research in topics: Proteins in Food Systems & Pickering emulsions and particle stabilization & Polysaccharides Composition and Applications. The author has an h-index of 10, co-authored 15 publications.
ORCID: 0000-0003-0073-4242Papers by this author
worksProtein Fibrils Induce Emulsion Stabilization
2016 · Langmuir · 103 citations
Effect of different molecular characteristics on the lubrication behavior of polysaccharide solutions
2022 · Carbohydrate Polymers · 32 citations
https://doi.org/10.1016/j.carbpol.2022.120000
Role of pulse globulins and albumins in air-water interface and foam stabilization
2024 · Food Hydrocolloids · 20 citations
https://doi.org/10.1016/j.foodhyd.2024.110792
Molecular, interfacial and foaming properties of pulse proteins
2024 · Food Hydrocolloids · 18 citations
https://doi.org/10.1016/j.foodhyd.2024.110313
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