Lirong Cheng

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H指数:15

被引数:709

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Probing multiscale structure of plant protein-based food system: Application of small-angle X-ray and neutron scattering (SAXS/SANS)

探究植物蛋白基食品体系的多尺度结构：小角X射线和中子散射（SAXS/SANS）的应用

Food Hydrocolloids

IF12.4

2025-09-220

PRE

Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins

近年来在基于植物蛋白的功能性蛋白聚集体的制备、表征及应用方面的最新进展

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2025-05-101

PRE

Effect of pH-shifting combined with heat or ultrasonication treatment on physicochemical properties of quinoa protein isolates (QPI) dispersions

pH-shifting结合热处理或超声处理对藜麦蛋白分离物（QPI）分散体系物理化学性质的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-05-010

PRE

Effects of the consumption of algal biomass versus protein concentrate on postprandial satiety and metabolism

FUTURE FOODS

IF8.2

2024-12-012

Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties

在中性pH下热固化对蚕豆分离蛋白分散体的结构特征及其理化和技术功能特性的影响

FOOD HYDROCOLLOIDS

IF12.4

2024-09-012

Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties

FOOD HYDROCOLLOIDS

IF12.4

2024-09-012

Self-assembly and hydrogelation of a potential bioactive peptide derived from quinoa proteins

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-02-011

OAAI

Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets

乳液液滴稳定的高浓度水包油乳液的形成和性能

FOOD HYDROCOLLOIDS

IF12.4

2023-12-015

Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron scattering

FOOD HYDROCOLLOIDS

IF12.4

2023-04-015

PRE

Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates

FOOD STRUCTURE-NETHERLANDS

IF5.9

2022-04-0147

PRE

Small-angle X-ray scattering (SAXS) and small-angle neutron scattering (SANS) study on the structure of sodium caseinate in dispersions and at the oil-water interface: Effect of calcium ions

分散体和油-水界面酪蛋白酸钠结构的小角x射线散射 (SAXS) 和小角中子散射 (SANS) 研究: 钙离子的影响

FOOD STRUCTURE-NETHERLANDS

IF5.9

2022-04-0115

PRE

Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

FOOD HYDROCOLLOIDS

IF12.4

2022-03-0171

PRE

Modification of the interfacial structure of droplet-stabilised emulsions during in vitro dynamic gastric digestion: Impact on in vitro intestinal lipid digestion

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2022-02-0127

PRE

Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2022-01-0123

OAAI

Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- and Ultra-Small-Angle Neutron Scattering

LANGMUIR

IF3.9

2019-08-1425

PREAI

Lirong Cheng

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