Author

Dekun Meng

Institution: Northeast Agricultural University

Observed institution: Northeast Agricultural University

OpenAlex ID: A5111360079

Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation

2024 · Hanyu Li, Mengzhuo Liu, et al. · International Journal of Biological Macromolecules · 86

Egg white protein‑sodium alginate smart labels based on pH-driven method and nonphase change 3D printing in mackerel freshness response

2024 · Siyao Han, Dekun Meng, et al. · International Journal of Biological Macromolecules · 18

3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins

2024 · Guixin Tan, Jingjie Hou, et al. · International Journal of Biological Macromolecules · 15

pH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregates

2025 · Xueying Wang, Dekun Meng, et al. · Food Chemistry · 8

Insight into the mechanism of gellan gum enhancing stability of high internal phase Pickering emulsions based on egg yolk granules: Intermolecular interaction and network structure

2026 · Yue Huang, Dekun Meng, et al. · Carbohydrate Polymers · 5

From salted egg white to calcium delivery partners: assisting in the heat induced gel of egg yolk granules

2025 · Xueying Wang, Dekun Meng, et al. · Food Chemistry · 3

Inhibiting electrostatic aggregation between ovalbumin/S-ovalbumin and lysozyme to enhance egg white thermal stability

2026 · Xiaohan Zhang, Dekun Meng, et al. · Food Hydrocolloids · 2

Strategy of two birds with one stone: epigallocatechin-gallate assisted structuring of egg yolk granules multiphase gels for controlled release of blueberry anthocyanins

2026 · Xueying Wang, Dekun Meng, et al. · Food Chemistry · 1

Reconstitution mechanism and physicochemical properties of egg white konjac glucomannan gels: Comparison of deacetylation treatment and ultrasonic combined treatment

2026 · Jingjie Hou, Dekun Meng, et al. · Journal of Future Foods · 1

Improvement of emulsification of egg yolk powder: protein modification techniques

2024 · Rui Chuang, Mengzhuo Liu, et al. · Food Science of Animal Products · 1

Egg white protein-high-acyl gellan gum composite emulsion gels: Structural design and mechanistic insights for fat substitute in emulsified meat systems

2026 · Lina Xu, Dekun Meng, et al. · Food Chemistry

Dehydration–induced 4D shape transformation in 3D printed egg yolk gels: Insights into the coupling between water redistribution and network restructuring

2026 · Jian Li, Dekun Meng, et al. · Food Research International

Dose-dependent structuring of set-style yogurt by egg yolk liquid: gel network remodeling, rheology, and sensory

2026 · Dekun Meng, Xinyi Ju, et al. · Agricultural Products Processing and Storage

Structure, 3D printing and curcumin delivery of egg yolk sphere gels: Noncovalent modification of sodium alginate

2026 · Yujia Liu, Dekun Meng, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects

Acid-heat induced structural remodeling and gelation of egg yolk high-density lipoproteins: Insights into fibrillation pathways and rheological behavior

2026 · Dekun Meng, Jian Li, et al. · International Journal of Biological Macromolecules

Works count: 15

Citation count: 140

H-index: 5

I10-index: 3