代表性論文（10篇）
[1] Meng R, Feng R*, Fu R H, Wang Z H, Zhang B*. Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel. Food Hydrocolloids, 2025, 164: 111248.
[2] Wu S J, Feng R*, Chen Z Y, Chen Y N, Zhang B*. Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification. Food Chemistry, 2025, 489: 144960.
[3] Feng R, Liu X Y, Xu B C, Zhang B. Evaluation of Emulsion Gel Stabilized by Konjac Glucomannan as a Pork Fat Substitute: Effect on Microstructure, Water Distribution, and Oxidative Stability of Meat Patties. Journal of Food Science, 2025, 90(9), e70520.
[4] Feng R, Wu S, Yu M, Xu B, Tao H, Chen Y, Ahrné L, Zhang B*. Cheese fat replacement: Categories, techniques, and recent research trends. International Dairy Journal, 2025, 165: 106211.
[5] Feng R, Wang R M, Chen P, Gao Q, Tao H*, Zhang B*. The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice. Lwt-Food Science and Technology, 2024, 198: 115952.
[6] Feng R, van der Berg F W J, Mokso R, Lillevang S K, Ahrné L*. Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels. Food Hydrocolloids, 2023, 137: 108322.
[7] Feng R, Liu W J, Xu B C, Tao H*, Zhang B*. Curcumin-loaded high internal phase emulsions alleviated dextran sulfate sodium-induced ulcerative colitis in mice via inhibiting inflammatory response and modulating gut microbiota. Food Bioscience, 2023, 56: 103338.
[8] Feng R, van den Berg F W J, Lillevang S K, Ahrné L*. High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd. Food Research International, 2022, 157: 111192.
[9] Feng R, Lillevang S K, Ahrné L*. Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds. Foods, 2021, 10(11): 2881.
[10] Feng R, Barjon S, van den Berg F W J, Lillevang S K, Ahrné L*. Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality. Journal of Food Engineering, 2021, 309: 110690.
