Publications by authors named "Fengping An"

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Machine learning-driven screening of characteristic flavor compounds: Investigating the impact of ultra-high pressure treatment on the flavor of Tibetan chicken soup.
Kai Dong, Xinyuan Huang, Yingmei Wu, Guofeng Jin, Yufang Guan, Fengping An, Erhao Zhang, Qun Huang

Food Res Int· January 2026

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Mechanisms of ultrasound-synergized polyphenol enhancing the foaming properties of ovalbumin: Focus on interfacial behavior and microstructure.
Lan Liu, Pei Zhang, Wenjie Yan, Yingmei Wu, Guofeng Jin, Fengping An, Qun Huang

Ultrason Sonochem· November 2025

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Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time.
Qia Wang, Lujie Cheng, Yingmei Wu, Yingqun Wu, Qisen Xiang, Fengping An, Yuting Tian, Qun Huang

Food Chem· October 2025

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Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure.
Lan Liu, Xin Li, Pei Zhang, Wenjie Yan, Yingmei Wu, Fengping An, Qun Huang

Ultrason Sonochem· September 2025

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Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup.
Kai Dong, Xinyuan Huang, Yingmei Wu, Zhendong Liu, Yufang Guan, Fengping An, Erhao Zhang, Qun Huang

Food Chem X· August 2025

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Development and characterization of vitamin C- vitamin E co-loaded microcapsules: Storage stability, antioxidant activity and in vitro release properties.
Ting Hu, Jianhong Zhang, Yingmei Wu, Xin Li, Hongbo Song, Fengping An, Qun Huang

Food Chem X· July 2025

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Preparation, characterization and slow-release behavior during in vitro digestion of rice porous starch-based microencapsulated camellia oil.
Yingmei Wu, WanYing Xiao, Jinchen Lou, Hongbo Song, Yan Zhou, Fengping An, Qun Huang

Int J Biol Macromol· May 2025

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Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of sausage.
Hong He, Wanying Wu, Qingfei Dong, Fengping An, Qun Huang

Food Sci Technol Int· March 2025

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LRNAS: Differentiable Searching for Adversarially Robust Lightweight Neural Architecture.
Yuqi Feng, Zeqiong Lv, Hongyang Chen, Shangce Gao, Fengping An, Yanan Sun

IEEE Trans Neural Netw Learn Syst· March 2025

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Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure.
Pei Zhang, Lan Liu, Qun Huang, Shugang Li, Fang Geng, Fengping An

Ultrason Sonochem· December 2024

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Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels.
Yingmei Wu, Shuaihao Sun, Xin Li, Xiefei Li, Yujie Huang, Fengping An, Qun Huang

Int J Biol Macromol· December 2024

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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.
Lujie Cheng, Xin Li, Xiefei Li, Yingmei Wu, Fengping An, Zhang Luo, Fang Geng, Qun Huang, Yuting Tian

Ultrason Sonochem· November 2024

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Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage.
Yingmei Wu, Shuaihao Sun, Xin Li, Xiefei Li, Yujie Huang, Fengping An, Qun Huang

Int J Biol Macromol· November 2024

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Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat.
Lujie Cheng, Qia Wang, Xiefei Li, Xinyuan Huang, Fengping An, Zhang Luo, Jingjing Wang, Peng Shang, Qun Huang

Food Chem X· October 2024

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Preparation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high-speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel.
Xiefei Li, Yupeng Lin, Yumeng Huang, Xin Li, Fengping An, Qun Huang

J Sci Food Agric· August 2024

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Micro-encapsulation of garlic oil using esterified-wheat porous starch and whey protein isolate: Physicochemical properties, release behavior during in vitro digestion.
Caini Li, Fengping An, Shuaihao Sun, Qun Huang, Hong He

Int J Biol Macromol· June 2024

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Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing.
Yongyan Wu, Xiaole Xiang, Xiefei Li, Xin Li, Fengping An, Fang Geng, Qun Huang, Yan Zhou

Ultrason Sonochem· January 2024

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Mechanisms of cooking methods on flavor formation of Tibetan pork.
Lujie Cheng, Xin Li, Yuting Tian, Qia Wang, Xiefei Li, Fengping An, Zhang Luo, Peng Shang, Qun Huang

Food Chem X· October 2023

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Effects of high-speed shear and double-enzymatic hydrolysis on the structural and physicochemical properties of rice porous starch.
Wanying Xiao, Hong He, Qingfei Dong, Qun Huang, Fengping An

Int J Biol Macromol· April 2023

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Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process.
Kai Dong, Yufang Guan, Qia Wang, Yonghui Huang, Fengping An, Zhang Luo, Qun Huang

Food Chem X· March 2023

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Reducing the potential allergenicity of amandin through binding to (-)-epigallocatechin gallate.
Xin Luo, Jiankang Lu, Yongyan Wu, Wenshan Duan, Fengping An, Qun Huang

Food Chem X· December 2022

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Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics.
Qia Wang, Kai Dong, Yongyan Wu, Fengping An, Zhang Luo, Qun Huang

Food Chem X· December 2022

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Structural and rheological properties of nanocellulose with different polymorphs, nanocelluloses I and II, prepared by natural deep eutectic solvents from sugarcane bagasse.
Wanying Wu, Hong He, Qingfei Dong, Yiwei Wang, Fengping An

Int J Biol Macromol· November 2022

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Changes in volatile flavor of yak meat during oxidation based on multi-omics.
Qun Huang, Kai Dong, Qia Wang, Xiang Huang, Guoze Wang, Fengping An, Zhang Luo

Food Chem· March 2022

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A Simple Colorimetric Assay for Sensitive Cu Detection Based on the Glutathione-Mediated Etching of MnO Nanosheets.
Shurong Tang, Qiao Liu, Jie Hu, Wei Chen, Fengping An, Yi-Wei Wang

Front Chem· December 2021

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