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Jiawen Pei

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

3

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56

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0

Scholarly Papers (3)

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1.

Impact of High-Soluble Modified Wheat Gluten as an Emulsifier on the Structure and Quality of Ice Cream

Number of pages: 26 Posted: 12 Oct 2024
Jiawen Pei, Dandan Xiong, Minghe Zhang, Chenghao Liu, Ling Zhang, Xuebo Liu and Xiang Duan
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Northwest A&F University
Downloads 46 (1,109,210)

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high soluble, modified wheat gluten, Plant protein, Emulsifier, ice cream

2.

Impact of Phosphorylation and Pasteurization on Liquid Egg White Quality: Long-Term Evaluation of Microbial Safety and Functional Properties

Number of pages: 36 Posted: 26 May 2026
Jiawen Pei, Mengxue Dong, Ying Zhu, Junlin Ge, Jie Bai, Xiang Duan and Xuebo Liu
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Northwest A&F University and Harbin Institute of Technology
Downloads 6 (1,571,455)

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liquid egg white, pasteurization, phosphorylation, foaming ability

3.

Unveiling the Molecular Interplay: Phosvitin as a Stabilizer of Lactoferrin against Thermal Denaturation

Number of pages: 39 Posted: 25 Feb 2026
Ling Zhang, Wenduo Han, Han Sun, Wenqi Ge, Jiawen Pei, Jiajing Liu, Shubo Luo, Xiang Duan and Xuebo Liu
affiliation not provided to SSRN, affiliation not provided to SSRN, Heilongjiang Feihe Dairy Co., Ltd, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Northwest A&F University and Harbin Institute of Technology
Downloads 4 (1,575,921)

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Lactoferrin, Phosvitin, Thermal stability, Protein-protein interaction.