Tianfu Cheng

Northeast Agricultural University — China

Agricultural and Biological Sciences · Life Sciences

16h-index789citations42works14.72yr avg
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Research Topics

Proteins in Food Systems(31), Food composition and properties(12), Meat and Animal Product Quality(11), Pickering emulsions and particle stabilization(10), Microencapsulation and Drying Processes(9)

Publications42 total

Interfacial perspective: Modulation of fat crystallization behavior and stability of yeast proteins ice cream by sucrose esters with tailored HLB values
Food Chemistry·2025· 1 cited
Effect of ultrasound treatment on kidney bean protein isolate-oat β-glucan glycation conjugates: The structure, digestibility and emulsifying properties
Ultrasonics Sonochemistry·2025· 1 citedOpen Access
Soy protein isolate/inulin complexes as potential sugar replacers in cream: Mechanism analysis based on fat crystal behavior
Food Chemistry·2025· 1 cited
Formation and properties of β-conglycinin particle-Konjac Glucomannan co-stabilized Pickering emulsion: Dynamic adsorption behavior and complex interface microstructure
International Journal of Biological Macromolecules·2025· 6 cited
Explore the binding mechanism and dynamic variation of pea protein isolate-rutin complexes to effectively improve the foam performance of pea protein isolate
Food Chemistry·2025· 3 cited
Formation and properties of β-conglycinin particle-Konjac Glucomannan co-stabilized Pickering emulsion: Dynamic adsorption behavior and complex interface microstructure
2025Open Access
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
International Journal of Biological Macromolecules·2025· 20 cited
The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream
Food Chemistry X·2024· 6 citedOpen Access
Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)
Food Chemistry X·2024· 15 citedOpen Access
Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles
Innovative Food Science & Emerging Technologies·2024· 5 cited
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties
Food Hydrocolloids·2024· 28 cited
High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes
Food Chemistry X·2024· 8 citedOpen Access
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
International Journal of Biological Macromolecules·2024· 14 cited
Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization
International Journal of Biological Macromolecules·2024
Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes
International Journal of Biological Macromolecules·2024· 9 cited
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
Food Chemistry·2024· 26 cited
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
Food Hydrocolloids·2024· 60 cited
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
Food Hydrocolloids·2024· 31 cited
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
Food Hydrocolloids·2024· 71 cited
Effect of biophysical properties of tumor extracellular matrix on intratumoral fate of nanoparticles: Implications on the design of nanomedicine
Advances in Colloid and Interface Science·2024· 29 cited
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Frequent Co-authors

Zengwang Guo(40), Zhongjiang Wang(27), Fuwei Sun(13), Daoying Wang(10), Linyi Zhou(9), Yanan Guo(9), Zhaodong Hu(9), Jun Liu(7), Caihua Liu(7), Zhongjiang Wang(7), Yanan Guo(6), Xueting Zheng(6), Yi-Chang Wang(5), Yachao Tian(5), Bailiang Li(4), Zhijun Fan(4), Shuanghe Ren(4), Zhaoxian Huang(4), Ramnarain Ramakrishna(4), Shuo Zhang(4)