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Author

Pengkai Xie

Observed name: Xie, Pengkai
Institution: Jinan University
ORCID: 0009-0000-0853-1939
Observed ORCID: 0009-0000-0853-1939
OpenAlex ID: A5020510459
Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends
2023 · Hua Xu, Ziwei Gao, et al. · Food Hydrocolloids · 58
Elucidation on the destabilization mechanism of whipping creams during static storage
2022 · Hua Xu, Lan Yang, et al. · Food Hydrocolloids · 49
Effects of sucrose esters on whipping capabilities of aerated emulsions
2023 · Pengkai Xie, Jun Jin, et al. · Food Hydrocolloids · 35
Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum
2022 · Hua Xu, Lan Yang, et al. · International Journal of Biological Macromolecules · 32
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species
2022 · Pengkai Xie, Guozhi Ji, et al. · International Journal of Dairy Technology · 28
Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions
2024 · Pengkai Xie, Mingcui Huang, et al. · Journal of Food Engineering · 21
Immobilization of Lipase from Thermomyces Lanuginosus and Its Glycerolysis Ability in Diacylglycerol Preparation
2024 · Rui Xie, Yee-Ying Lee, et al. · Molecules · 19
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Elucidating interaction mechanisms of protein and diacylglycerol at the interface on the static storage stability of partially crystalline emulsions through a multiscale approach
2025 · Pengkai Xie, Zhen Zhang, et al. · Food Hydrocolloids · 18
Interactions between proteins and partial acylglycerols at oil-water and air-water interfaces of partially crystalline emulsions: Interfacial structure, adsorption, and foaming behavior
2025 · Pengkai Xie, Junqi Lai, et al. · Food Hydrocolloids · 16
Potential of diacylglycerol to replace nature fats in conventional plastic fats: Preparation, purification, functionalities and applications
2025 · Pengkai Xie, Yilin Mao, et al. · Trends in Food Science & Technology · 16
Effects of fat unsaturation degree on whipping performance and foam stability of fat‐reduced aerated emulsions
2024 · Ziwei Gao, Hua Xu, et al. · International Journal of Food Science & Technology · 13
Redefining shortening: Systematically characterizing traditional and new enriched diacylglycerol shortening and exploring their impact on processing applications
2024 · Pengkai Xie, Feng Wang, et al. · Food Chemistry · 12
Analysis of serum phase proteins and emulsifiers on the whipping capabilities of aerated emulsions: From the perspective of air-liquid interface rheology
2024 · Pengkai Xie, Junqi Lai, et al. · Food Hydrocolloids · 12
Asterias Rolleston starfish gonad lipids: A novel source of Omega-3 fatty acids - assessment of major components and their antioxidant activities
2024 · Pengkai Xie, Yuxin Wu, et al. · Food Chemistry · 12
Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights
2024 · Pengkai Xie, Yilan Zheng, et al. · Food Chemistry · 11
Reinforcement the whipping capabilities of aerated emulsions by multi-enzymatic modification of palm olein: Fat crystal-membrane interactions insights
2025 · Pengkai Xie, Junqi Lai, et al. · Food Chemistry · 9
Enzymatic preparation of diacylglycerols: lipase screening, immobilization, characterization and glycerolysis performance
2024 · Rui Xie, Xianwu Peng, et al. · Journal of the Science of Food and Agriculture · 9
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Effects of liquid oils on partial coalescence and whipping capabilities of aerated emulsions: Differences between diacylglycerol and triacylglycerol
2025 · Pengkai Xie, Rui Xie, et al. · Food Chemistry · 8
Design and mechanistic insights of diacylglycerol-based microemulsions for enhanced transdermal delivery: experimental optimization and molecular dynamics simulation
2025 · Shuo Zou, Hongzeng Ai, et al. · Journal of Colloid and Interface Science · 7
Effects of Silica Hydrogel on Degumming of Fragrant Rapeseed Oil
2023 · Wei Zhang, Yuhuang Yang, et al. · Journal of Oleo Science · 7
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Enzymatic synthesis of ω-3 fatty acids-based structured phospholipids: A novel solvent-free preparation approach and its catalytic mechanism
2024 · Yuxin Wu, Xianwu Peng, et al. · Food Bioscience · 6
Kinetics, Thermodynamics and Mechanism of Enzymatic Degradation of Zearalenone in Degummed Corn Oil
2022 · Chenwei Zhao, Pengkai Xie, et al. · Toxins · 6
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Enzymatic biosynthesis, characterization, and antioxidant properties of ω-3 fatty acid-based structured phospholipids
2025 · Yuxin Wu, Pengkai Xie, et al. · Food Chemistry · 3
Removal of Zearalenone from Degummed Corn Oil by Hydrolase on a Batch-Refining Unit
2022 · Chenwei Zhao, Pengkai Xie, et al. · Foods · 3
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Sustainable Utilization of Crocodile Byproducts: Extraction and Enzymatic Modification of Crocodylus siamensis Oil
2025 · Shuo Zou, Dubing Yang, et al. · ACS Omega · 2
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Works count: 30
Citation count: 413
H-index: 12
I10-index: 15
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