Peng Fei

Carrageenan-based active and intelligent packaging films integrated with anthocyanin and TiO2-doped carbon dots derived from sweet potato peels

Pulsed electric field technology in vegetable and fruit juice processing: A review

Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: effects on their colour stability and pH-response characteristics

Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid