冯然｜合肥工业大学｜学者主页

2026

H₂O₂-induced green synthesis of EGCG-flavonoid carrier-free nanoparticles:The role of hydroxyl group number governing formation and function

Qian Zhou, Ran Feng, Chen-Chen Wang, Si-Jie Wu, Qiu-Ya Ji, Ran Meng, Bao Zhang

Food Chemistry

DOI

2026

Synergistic stabilization of a clean-label bigel: whey protein isolate constructing dual oleogel/hydrogel networks

Run-Hao Fu, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Hydrocolloids

DOI

2026

A novel bigel type featured as O1/W/O2 microstructure achieved by whey protein aggregates as dual-interfaces mediator: Enabling dual functions in low-fat cream cheese simulation and co-delivery of pterostilbene/gallic acid

Qiuya Ji, Kai Ye, Ran Meng, Sijie Wu, Ran Feng, Bao Zhang

Food Chemistry

DOI

2026

Digestible properties and formation mechanism of rice starch-gelatin-tea polyphenols ternary composite gel: Effect of tea polyphenol concentration, type of gelatin and gelatin/starch ratios

Chen-Chen Wang, Jing-jing Xu, Yan Liu, Fan Wang, Ran Feng, Bao Zhang

Food Hydrocolloids

DOI

2026

Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification

Run-Hao Fu, Ran Feng, Sijie Wu, Baocai Xu, Bao Zhang

Food Chemistry

DOI

2026

Mannose-cRGD Engineered Lactobacillus helveticus -Derived Exosomes Enhance Loaded Pterostilbene Bioavailability: From Dual Insights of Membrane Lipid Orderliness and Dual-Targeting Endocytosis Modulation

Qiu-Ya Ji, Ran Meng, Si-Jie Wu, Ran Feng, Bao Zhang

Journal of Agricultural and Food Chemistry

DOI

2026

Sodium carboxymethylcellulose–sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter‐coated deep‐fried pork

Xinru Yan, Qiuya Ji, Hao Zhang, Yongsheng Ni, Hua Tao, Baocai Xu, Ran Feng, Bao Zhang

Journal of the Science of Food and Agriculture

DOI

2026

Corrigendum to “Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef” [Food Res. Int. 236 (2026) 119292]

Rui-Cheng Xu, Qiu-Ya Ji, Hua Tao, XU Bao-cai, Ran Feng, Bao Zhang

Food Research International

DOI

2026

Oleogel-Based Emulsions: A Multifunctional Platform for Enhancing Physicochemical Stability and Advancing Food Applications of Emulsion Systems

Xialian Cui, Jie Yang, Shimeng Huang, Sijie Wu, Ran Feng, Bao Zhang

Food Reviews International

DOI

2026

Critical roles of gelator network structure and concentration modulation synergy in manipulating freeze-thaw stability of oleogel-based Pickering emulsions

Xia-Lian Cui, Han Tao, XU Bao-cai, Ran Feng, Bao Zhang

Food Research International

DOI

2026

Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef

Rui-Cheng Xu, Qiu-Ya Ji, Han Tao, XU Bao-cai, Ran Feng, Bao Zhang

Food Research International

DOI

2026

Heat‐Induced Morphological and Functional Alterations of Quinoa Amyloid‐Like Fibrils and the Effect as Emulsifiers on Stability of Pickering Emulsions

Ran Gu, Ran Meng, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Journal of Food Science

DOI

2026

Polysaccharide-based inflammatory microenvironment-responsive nanocarriers for ulcerative colitis: Advances in design, mechanisms, and therapeutic applications

Sijie Wu, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Carbohydrate Polymers

DOI

2026

Dynamic evolution of quality attributes, flavor formation, and protein structural changes in high-moisture meat analogues during marination and pasteurization

Chao Zhou, Song Zhang, Yuxi Lin, Ran Feng, Bao Zhang

Food Research International

DOI

2025

生物素酯化改性对脱支淀粉理化性质的影响

王辰晨，冯然，龙燊，余梦洁，章宝

《食品研究与开发》

2025

产学研协同视域下的“食品工艺学实验”课程建设

章宝，王辰晨，陶晗，程杰顺，冯然

《农产品加工》

DOI

2025

Modulating the multiscale structure and digestibility of OSA starch by phenolic acid substituents and heating process

Ran-Ran Deng, Ran Feng, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

Mechanism of magnetic field treatment reducing oil absorption of batter-coated deep-fried pork by modulating gluten protein conformation

Xinru Yan, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Chemistry

DOI

2025

Exploring the regulation mechanism of digestibility of starch-polyphenol-protein ternary system by pH from multiple perspectives

Ran Meng, Ran Feng, Sijie Wu, Qiu-Ya Ji, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

Sub-denaturing thermal pretreatment modulates lactoferrin-quercetin interactions: Structural dynamics, binding mechanisms, and functional synergy

Si-Jie Wu, Qi-Bin Kuang, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Food Hydrocolloids

DOI

2025

Construction of OSA-starch and caffeic acid composite system driven by high pressure homogenization: Multiscale structural evolution and digestibility regulation mechanism

Ran-Ran Deng, Ran Feng, Ran Meng, Sijie Wu, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system

Ran Meng, Ran Feng, Sijie Wu, Qiu-Ya Ji, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

Mechanism of reducing rice starch digestibility by quinoa protein amyloid-like fibrils pretreated with magnetic field

Ran Meng, Chang-Qing Hong, Ran Feng, Sijie Wu, Qiu-Ya Ji, Bao Zhang

Food Chemistry

DOI

2025

Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification

Sijie Wu, Ran Feng, Zi-Yue Chen, Yunong Chen, Bao Zhang

Food Chemistry

DOI

2025

Whey protein-structured oleogels: Effect of α-lactalbumin addition and ultrasonication treatment on oleogelation

Qiu-Ya Ji, Ran Feng, Yunong Chen, Chao Zhang, Jiao Wu, Mengjie Yu, Bao Zhang

Food Chemistry

DOI

2025

Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel

Ran Meng, Ran Feng, Runhao Fu, Zihan Wang, Bao Zhang

Food Hydrocolloids

DOI

2025

Corn Starch/Polyvinyl Alcohol Composite Film With pH‐Mediated Fluorescent Sensing: Carbon Quantum Dot Incorporation for Film Stability and Efficient Food Freshness Monitoring

Ran Feng, Hao‐Nan Wei, Yan Liu, Han Tao, Baocai Xu, Bao‐Qiu Yang, Bao Zhang

Packaging Technology and Science

DOI

2025

Biotin-modified starch nanoparticles for resveratrol delivery: Encapsulation mechanism and synergistic efficacy in ulcerative colitis therapy

Chen-Chen Wang, Ran Feng, Fan Wang, Yan Liu, Bao Zhang

Carbohydrate Polymers

DOI

2025

Synergistic dual mechanisms in emulsion stabilization: hierarchical reinforcement via 3D oleogel networks and nanoparticle-engineered interfacial monolayers

Xia-Lian Cui, Bao‐Qiu Yang, Ran Feng, Sijie Wu, Han Tao, Bao Zhang

Food Research International

DOI

2025

Nanogel cage based on oxidized sodium alginate sacrificial template: Enhanced stability and protein crosslinking performance of immobilized TGase

Sijie Wu, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Bao Zhang

Carbohydrate Polymers

DOI

2025

Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network

Ran Feng, Xinyue Liu, Rui‐Cheng Xu, Baocai Xu, Han Tao, Bao Zhang

Journal of Food Science

DOI

2025

Evaluation of Emulsion Gel Stabilized by Konjac Glucomannan as a Pork Fat Substitute: Effect on Microstructure, Water Distribution, and Oxidative Stability of Meat Patties

Ran Feng, Xinyue Liu, Baocai Xu, Bao Zhang

Journal of Food Science

DOI

2025

Advances in thermal-mechanical treatment and shear-induced multiscale alterations of pasta-filata cheese

Ran Feng, Mengjie Yu, Pengfei Ye, Jiachen Zhou, Yunong Chen, Bao Zhang

Food Science of Animal Products

DOI

2025

Cheese fat replacement: Categories, techniques, and recent research trends

Ran Feng, Sijie Wu, Mengjie Yu, Baocai Xu, Han Tao, Yunong Chen, Lı́lia Ahrné, Bao Zhang

International Dairy Journal

DOI

2024

Exploring the binding mechanism and functional properties of lactoferrin-berberine complex: Based on multispectral analysis, molecular docking, and dynamics simulations

Sijie Wu, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Food Chemistry

DOI

2024

Thiolated dextrin nanoparticles for curcumin delivery: Stability, in vitro release, and binding mechanism

Bao Zhang, Long Shen, Ran Feng, Mengjie Yu, Baocai Xu, Han Tao

Food Chemistry

DOI

2024

Stabilizing emulsions by ultrasound-treated pea protein isolate - tannic acid complexes: Impact of ultrasonic power and concentration of complexes on emulsion characteristics

Mengjie Yu, Ran Feng, Long Shen, Han Tao, Bao Zhang

Food Chemistry

DOI

2024

Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties

Bao Zhang, Qian Gao, Mengjie Yu, Ran Feng, Han Tao

Food Chemistry

DOI

2024

Novel self-assembled micelles of dual-modified dextrin with pH responsiveness via grafted octenyl succinic anhydride and cysteamine for curcumin delivery

Long Shen, Mengjie Yu, Ran Feng, Han Tao, Bao Zhang

Food Chemistry

DOI

2024

Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes

Qian Gao, Ran Feng, Mengjie Yu, Han Tao, Bao Zhang

Food Chemistry

DOI

2024

Characteristics of corn starch/polyvinyl alcohol composite film with improved flexibility and UV shielding ability by novel approach combining chemical cross-linking and physical blending

Hao‐Nan Wei, Xinyue Liu, Chenchen Wang, Ran Feng, Bao Zhang

Food Chemistry

DOI

2024

Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes

Han Tao, Xiao-Han Fang, Pin Chen, Bao‐Qiu Yang, Ran Feng, Bao Zhang

Food Chemistry

DOI

2024

The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice

Ran Feng, Ru‐Meng Wang, Pin Chen, Qian Gao, Han Tao, Bao Zhang

LWT

DOI

2024

New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility

Ran Meng, Ran Feng, Sijie Wu, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Carbohydrate Polymers

DOI

2024

Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin

Ting‐Shi He, Ran Feng, Han Tao, Bao Zhang

Journal of Cereal Science

DOI

2024

Nanoparticles prepared with biotin-esterified debranched starch as an oral carrier to improve the stability and antioxidant activity of resveratrol

Chen-Chen Wang, Bao‐Qiu Yang, Ran Feng, Han Tao, Baocai Xu, Bao Zhang

International Journal of Biological Macromolecules

DOI

2024

Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan

Ran Meng, Pin Chen, Ran Feng, Han Tao, Bao Zhang, Donglin Su

International Journal of Biological Macromolecules

DOI

2023

Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions

Xinyue Liu, Ting‐Shi He, Chenchen Wang, Baocai Xu, Ran Feng, Bao Zhang, Han Tao

Food Chemistry

DOI

2023

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality

Ting‐Shi He, Ran Feng, Han Tao, Bao Zhang

Food Chemistry

DOI

2023

Curcumin-loaded high internal phase emulsions alleviated dextran sulfate sodium-induced ulcerative colitis in mice via inhibiting inflammatory response and modulating gut microbiota

Ran Feng, Wenjie Liu, Baocai Xu, Han Tao, Bao Zhang

Food Bioscience

DOI

2023

Pressure-induced gelation of blended milk and pea protein suspensions

Xingfa Ma, Ran Feng, L. Ahrné, V. Orlien

Food Hydrocolloids

DOI

2022

产S-雌马酚梭菌C1三代全基因组测序及功能基因筛选鉴定

胡云霏，阳婷，王春霖，冯然，陈华海，李降龙，尹业师

《微生物学报》

2022

Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels

Ran Feng, F. V. D. van der Berg, R. Mokso, S. Lillevang, L. Ahrné

Food Hydrocolloids

DOI

2022

High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd.

Ran Feng, F. V. D. van den Berg, S. Lillevang, L. Ahrné

Food Research International

DOI

2021

Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds

Ran Feng, S. Lillevang, L. Ahrné

Foods

DOI

2020

Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt

Lili Zhao, Ran Feng, Xue-Ying Mao

Food Science & Nutrition

DOI

2018

Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt

Lili Zhao, Ran Feng, F. Ren, Xue-Ying Mao

LWT

DOI

精选作品

期刊论文

H₂O₂-induced green synthesis of EGCG-flavonoid carrier-free nanoparticles:The role of hydroxyl group number governing formation and function

Synergistic stabilization of a clean-label bigel: whey protein isolate constructing dual oleogel/hydrogel networks

A novel bigel type featured as O1/W/O2 microstructure achieved by whey protein aggregates as dual-interfaces mediator: Enabling dual functions in low-fat cream cheese simulation and co-delivery of pterostilbene/gallic acid

Digestible properties and formation mechanism of rice starch-gelatin-tea polyphenols ternary composite gel: Effect of tea polyphenol concentration, type of gelatin and gelatin/starch ratios

Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification

Mannose-cRGD Engineered Lactobacillus helveticus -Derived Exosomes Enhance Loaded Pterostilbene Bioavailability: From Dual Insights of Membrane Lipid Orderliness and Dual-Targeting Endocytosis Modulation

Sodium carboxymethylcellulose–sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter‐coated deep‐fried pork

Corrigendum to “Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef” [Food Res. Int. 236 (2026) 119292]

Oleogel-Based Emulsions: A Multifunctional Platform for Enhancing Physicochemical Stability and Advancing Food Applications of Emulsion Systems

Critical roles of gelator network structure and concentration modulation synergy in manipulating freeze-thaw stability of oleogel-based Pickering emulsions

Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef

Heat‐Induced Morphological and Functional Alterations of Quinoa Amyloid‐Like Fibrils and the Effect as Emulsifiers on Stability of Pickering Emulsions

Polysaccharide-based inflammatory microenvironment-responsive nanocarriers for ulcerative colitis: Advances in design, mechanisms, and therapeutic applications

Dynamic evolution of quality attributes, flavor formation, and protein structural changes in high-moisture meat analogues during marination and pasteurization

生物素酯化改性对脱支淀粉理化性质的影响

产学研协同视域下的“食品工艺学实验”课程建设

Modulating the multiscale structure and digestibility of OSA starch by phenolic acid substituents and heating process

Mechanism of magnetic field treatment reducing oil absorption of batter-coated deep-fried pork by modulating gluten protein conformation

Exploring the regulation mechanism of digestibility of starch-polyphenol-protein ternary system by pH from multiple perspectives

Sub-denaturing thermal pretreatment modulates lactoferrin-quercetin interactions: Structural dynamics, binding mechanisms, and functional synergy

Construction of OSA-starch and caffeic acid composite system driven by high pressure homogenization: Multiscale structural evolution and digestibility regulation mechanism

New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system

Mechanism of reducing rice starch digestibility by quinoa protein amyloid-like fibrils pretreated with magnetic field

Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification

Whey protein-structured oleogels: Effect of α-lactalbumin addition and ultrasonication treatment on oleogelation

Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel

Corn Starch/Polyvinyl Alcohol Composite Film With pH‐Mediated Fluorescent Sensing: Carbon Quantum Dot Incorporation for Film Stability and Efficient Food Freshness Monitoring

Biotin-modified starch nanoparticles for resveratrol delivery: Encapsulation mechanism and synergistic efficacy in ulcerative colitis therapy

Synergistic dual mechanisms in emulsion stabilization: hierarchical reinforcement via 3D oleogel networks and nanoparticle-engineered interfacial monolayers

Nanogel cage based on oxidized sodium alginate sacrificial template: Enhanced stability and protein crosslinking performance of immobilized TGase

Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network

Evaluation of Emulsion Gel Stabilized by Konjac Glucomannan as a Pork Fat Substitute: Effect on Microstructure, Water Distribution, and Oxidative Stability of Meat Patties

Advances in thermal-mechanical treatment and shear-induced multiscale alterations of pasta-filata cheese

Cheese fat replacement: Categories, techniques, and recent research trends

Exploring the binding mechanism and functional properties of lactoferrin-berberine complex: Based on multispectral analysis, molecular docking, and dynamics simulations

Thiolated dextrin nanoparticles for curcumin delivery: Stability, in vitro release, and binding mechanism

Stabilizing emulsions by ultrasound-treated pea protein isolate - tannic acid complexes: Impact of ultrasonic power and concentration of complexes on emulsion characteristics

Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties

Novel self-assembled micelles of dual-modified dextrin with pH responsiveness via grafted octenyl succinic anhydride and cysteamine for curcumin delivery

Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes

Characteristics of corn starch/polyvinyl alcohol composite film with improved flexibility and UV shielding ability by novel approach combining chemical cross-linking and physical blending

Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes

The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice

New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility

Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin

Nanoparticles prepared with biotin-esterified debranched starch as an oral carrier to improve the stability and antioxidant activity of resveratrol

Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan

Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality

Curcumin-loaded high internal phase emulsions alleviated dextran sulfate sodium-induced ulcerative colitis in mice via inhibiting inflammatory response and modulating gut microbiota

Pressure-induced gelation of blended milk and pea protein suspensions

产S-雌马酚梭菌C1三代全基因组测序及功能基因筛选鉴定

Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels

High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd.

Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds

Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt

Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt

预印本

Contribution of Gliadin and Glutenin in Improvement of Reconstituted Gluten's Freezing Deteriorations by Magnetic Field: Relationship between Structural and Functional Properties

Biotin-Modified Debranched Starch Nanoparticles as Novel Materials for Encapsulation and Delivery of Resveratrol