Author

Kaidi Peng

Institution: Wuhan Polytechnic University

Observed institution: Wuhan Polytechnic University

ORCID: 0000-0002-4816-2207

Observed ORCID: 0000-0002-4816-2207

OpenAlex ID: A5087441189

Lotus Root Polysaccharide-Phenol Complexes: Interaction, Structure, Antioxidant, and Anti-Inflammatory Activities

2023 · Kaidi Peng, Yin Li, et al. · Foods · 40

Synthesis, characterization and anti-inflammatory activity of selenium nanoparticles stabilized by aminated yeast glucan

2023 · Ying Sun, Lishi Liang, et al. · International Journal of Biological Macromolecules · 38

Complexation-driven 3D printable whey protein-lotus root composite gels for dysphagia foods

2025 · Jinfeng Wang, Xueyu Jiang, et al. · Carbohydrate Polymers · 22

Non-Covalent Interactions of Lotus Root Polysaccharides and Polyphenols and their Regulatory Mechanism on Macrophage Functions

2024 · Yajie Li, Nan Huang, et al. · Foods · 22

Physicochemical and Functional Changes in Lotus Root Polysaccharide Associated with Noncovalent Binding of Polyphenols

2023 · Qiulan Liu, Xiaoqin Zou, et al. · Foods · 22

Structural characterization and immunoregulatory mechanism of a low-molecular-weight polysaccharide from lotus root

2024 · Ying Sun, Mengjie Zhang, et al. · International Journal of Biological Macromolecules · 18

Development of multifunctional quaternary ammonium cellulose coating for fruit preservation

2025 · Yajie Li, Nan Huang, et al. · International Journal of Biological Macromolecules · 14

Physicochemical properties and volatile compounds of whole lotus root powders prepared by different drying methods

2024 · Yifan Li, Kaidi Peng, et al. · LWT · 14

Physicochemical and bioactive modifications of lotus root polysaccharides associated with probiotic fermentation

2024 · Chunlan Jia, Mengzi Li, et al. · International Journal of Biological Macromolecules · 13

Heating alters the nutritional and antioxidant characteristics of lotus root

2024 · Ruifang Zhao, Kaidi Peng, et al. · LWT · 12

3D printing performance of whole lotus root powder and lotus root starch

2025 · Jinfeng Wang, Kaidi Peng, et al. · International Journal of Biological Macromolecules · 7

Whole lotus root powder/whey protein Pickering emulsion: Stabilization, high applicability and the mechanism

2025 · Jie Wu, Ying Sun, et al. · LWT · 4

Flavor variation during the processing of lotus root whole powder: a combination of hot air drying, lysine supplementation and baking

2025 · Chunlan Jia, Yifan Li, et al. · Food Chemistry X · 1

Study on the stability of HIPEs stabilized by lotus root powder/whey protein and their application as fat substitute in fish cake

2026 · Xiaotong Huang, Jie Wu, et al. · LWT

Amination of yeast β-modification glucan and its anti-inflammatory activity

2026 · Na Deng, Xueyu Jiang, et al. · Food Bioscience

Whole lotus root powder/whey protein complexes as stabilizers for Pickering emulsions: Stability under ionic, thermal and pH challenges

2026 · Jie Wu, Ying Sun, et al. · LWT

Corrigendum to “Development of multifunctional quaternary ammonium cellulose coating for fruit preservation” [Int. J. Biol. Macromol. volume 305 (2025), 141126]

2025 · Yajie Li, Nan Huang, et al. · International Journal of Biological Macromolecules

Works count: 17

Citation count: 227

H-index: 10

I10-index: 10