Author

Zhenpeng Gao

Observed names: Zhen-Peng Gao, Zhen-peng Gao, ZhenPeng Gao

Observed institutions: Harbin Institute of Technology, Research Center for Eco-Environmental Sciences, Ministry of Agriculture and Rural Affairs, University of Chinese Academy of Sciences, Henan Polytechnic University, Northwest A&F University, Northeastern University

ORCID: 0000-0001-9546-186X

Observed ORCID: 0000-0001-9546-186X

OpenAlex ID: A5040767778

Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

2020 · Wanying Peng, Diaoqin Meng, et al. · Food Chemistry · 179

Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation

2021 · Hongcai Li, Jintao Huang, et al. · Food Chemistry · 174

Immunomagnetic separation: An effective pretreatment technology for isolation and enrichment in food microorganisms detection

2020 · Zhouli Wang, Rui Cai, et al. · Comprehensive Reviews in Food Science and Food Safety · 149

Edible fungal polysaccharides, the gut microbiota, and host health

2021 · Jingjing Liang, Meina Zhang, et al. · Carbohydrate Polymers · 117

Rapid detection of volatile compounds in apple wines using FT-NIR spectroscopy

2015 · Mengqi Ye, Zhenpeng Gao, et al. · Food Chemistry · 97

Corn starch/β-Cyclodextrin composite nanoparticles for encapsulation of tea polyphenol and development of oral targeted delivery systems with pH-responsive properties

2024 · Hongcai Li, Jiangling Song, et al. · Food Hydrocolloids · 83

Polyphenols synergistic drugs to ameliorate non-alcoholic fatty liver disease via signal pathway and gut microbiota: A review

2024 · Hongcai Li, Jingjing Liang, et al. · Journal of Advanced Research · 78

In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice

2020 · Xiaowei Wang, Mengzhen Han, et al. · LWT · 78

Flavor differences between commercial and traditional soybean paste

2021 · Xiao Zhang, Jianping Wei, et al. · LWT · 70

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

2020 · Zhouli Wang, Rui Cai, et al. · Food Control · 68

Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine

2022 · Jintao Huang, Yaqin Wang, et al. · LWT · 67

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Polydopamine-modified sodium alginate hydrogel for microplastics removal: Adsorption performance, characteristics, and kinetics

2025 · Mengzhen Han, Zihan Wang, et al. · International Journal of Biological Macromolecules · 66

Layer-by-layer coated probiotics with chitosan and liposomes demonstrate improved stability and antioxidant properties in vitro

2023 · Mengzhen Han, Shuang Yang, et al. · International Journal of Biological Macromolecules · 65

Emerging trends in pectin functional processing and its fortification for synbiotics: A review

2023 · Rui Sun, Yefan Niu, et al. · Trends in Food Science & Technology · 65

Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars

2021 · Jintao Huang, Hongcai Li, et al. · Food Bioscience · 65

Preparation and characterization of pectin-alginate-based microbeads reinforced by nano montmorillonite filler for probiotics encapsulation: Improving viability and colonic colonization

2024 · Rui Sun, Zhongyi Lv, et al. · International Journal of Biological Macromolecules · 62

Multi-strategy dynamic cross-linking to prepare EGCG-loaded multifunctional Pickering emulsion/α-cyclodextrin/konjac glucomannan composite films for ultra-durable preservation of perishable fruits

2024 · Hongcai Li, Weiteng Tan, et al. · Carbohydrate Polymers · 60

Serum metabolomics combined with 16S rRNA sequencing to reveal the effects of Lycium barbarum polysaccharide on host metabolism and gut microbiota

2023 · Jingjing Liang, Xiaohan Li, et al. · Food Research International · 56

Structure and immunomodulatory activity of Lentinus edodes polysaccharides modified by probiotic fermentation

2023 · Jingjing Liang, Meina Zhang, et al. · Food Science and Human Wellness · 55

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Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars

2021 · Jingjing Liang, Yaopeng Ren, et al. · Food Bioscience · 54

Biosorption of Cd2+ and Pb2+ from apple juice by the magnetic nanoparticles functionalized lactic acid bacteria cells

2019 · Xueke Li, Qiaoying Ming, et al. · Food Control · 53

The single-cell modification strategies for probiotics delivery in inflammatory bowel disease: A review

2023 · Mengzhen Han, Wenzhi Lei, et al. · Carbohydrate Polymers · 52

Enzymatic degradation of mycotoxin patulin by an extracellular lipase from Ralstonia and its application in apple juice

2022 · Qian He, Jingyimei Liang, et al. · Food Control · 52

Evaluating the changes in phytochemical composition, hypoglycemic effect, and influence on mice intestinal microbiota of fermented apple juice

2022 · Xiaowei Wang, Yaqin Wang, et al. · Food Research International · 51

Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation

2021 · Gengan Du, Lin Liu, et al. · Food Microbiology · 51

Works count: 173

Citation count: 4,126

H-index: 38

I10-index: 104