Ran Feng

5PUBLICATIONS
5CO-AUTHORS
Food packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Forestry biomass and bioproductsPolymers and plasticsMicrofluidics and nanofluidics
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Publications (5)

|Jun 24, 2026
Sodium carboxymethylcellulose-sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter-coated deep-fried pork.

|Apr 19, 2026
Heat-Induced Morphological and Functional Alterations of Quinoa Amyloid-Like Fibrils and the Effect as Emulsifiers on Stability of Pickering Emulsions.

|Sep 11, 2025
Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network.

Ran Feng, Xin-Yue Liu, Rui-Cheng Xu

|Aug 29, 2025
Evaluation of Emulsion Gel Stabilized by Konjac Glucomannan as a Pork Fat Substitute: Effect on Microstructure, Water Distribution, and Oxidative Stability of Meat Patties.

Ran Feng, Xin-Yue Liu, Bao-Cai Xu

|Nov 27, 2021
Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds.

Ran Feng, Søren K Lillevang, Lilia Ahrné

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Frequent Collaborators

4 joint publications

Baocai Xu

1 joint publications

Lilia Ahrné

1 joint publications

Bao Zhang

1 joint publications

Hao Zhang