代表性论文
1. Feng, R., van der Berg, F. W. J., Mokso, R., Lillevang, S. K., & Ahrné, L. (2022). Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels. Food Hydrocolloids, 137, 108322.
2. Feng, R., van den Berg, F. W., Lillevang, S. K., & Ahrné, L. (2022). High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd. Food Research International, 157, 111192.
3. Feng, R., Lillevang, S. K., & Ahrné, L. (2021). Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds. Foods, 10(11), 2881.
4. Feng, R., Barjon, S., van den Berg, F. W., Lillevang, S. K., & Ahrné, L. (2021). Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality. Journal of Food Engineering, 309, 110690.
5. Ainis, W. N., Feng, R., van den Berg, F. W., & Ahrné, L. (2023). Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes. Innovative Food Science & Emerging Technologies, 84, 103307.
6. Zhao, L., Feng, R., & Mao, X. (2020). Addition of buttermilk powder improved the rheological and storage properties of low-fat yogurt. Food Science & Nutrition, 8(7), 3061-3069.
7. Zhao, L., Feng, R., Ren, F., & Mao, X. (2018). Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt. LWT, 98, 9-17.