Author

Ping Dong

Institution: Sichuan Tourism University

Observed institutions: Sichuan Tourism University, Ocean University of China

ORCID: 0000-0002-5587-5950

Observed ORCID: 0000-0002-5587-5950

OpenAlex ID: A5038919795

Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones

2024 · Chaoxin Tu, Honglin Zhu, et al. · Food Chemistry · 10

Flavor fidelity and variation of freshly stir-fried and commercial ready-to-heat Yuxiang shredded pork using integrated sensory and volatile profiling

2026 · Jia Chen, Juping Du, et al. · Frontiers in Nutrition

Dynamic changes of lipids and volatile flavor compounds and their correlation during the air-drying process of Tibetan Gangba mutton

2026 · Ping Dong, Huifang Zhu, et al. · LWT

Works count: 3

Citation count: 10

H-index: 1

I10-index: 1