Pengfei Liu
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Pengfei Liu has a total of 48 co-authors. Here are the top co-authors by number of shared publications:
- Bo Cui
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, State Key Laboratory of Green Papermaking and Resource Recycling, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
15 shared publications Wei Gao
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
14 shared publicationsChao Yuan
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
10 shared publications- Zhengzong Wu
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation Qilu University of Technology Shandong Academy of Sciences Jinan China
8 shared publications Bin Yu
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
7 shared publicationsTongtong Mi
Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
6 shared publications
Latest Publications
- 11 November 2025
- Published by Elsevier in Carbohydrate Polymers
- Vol. 373, 124680
Effects of fatty acids and their monoglycerides on aging, structural characteristics, and thermal stability of starch-based straws
- 11 November 2025
- Published by Elsevier in Carbohydrate Polymers
- Vol. 373, 124680
Effects of fatty acids and their monoglycerides on aging, structural characteristics, and thermal stability of starch-based straws
- Open Access
Comparing the Structural and Physicochemical Properties of Highland Barley β-Glucan from Different Sources: A Focus on Color
Herein, β-glucan (BG) was extracted from different colored varieties of highland barley (HB, Hordeum vulgare), defined as BBG, WBG, and LBG depending on the colors of black, white, and blue and their molecular structure and physicochemical properties were investigated through a series of technical methods. The high-performance anion-exchange chromatography (HPAEC) results indicated the extracted BBG, LBG, and WBG mainly comprised glucose regardless of color. The molecular weight (Mw) of BBG, LBG, and WBG were 55.87 kDa, 65.19 kDa, and 81.59 kDa, respectively. 4-Glc(p), 3-Glc(p), and t-Glc(p) accounted for a larger proportion (>90%) of the total methylated residues according to gas chromatography–mass spectrometry (GC-MS) analysis. Additionally, Fourier transform infrared (FT-IR) spectroscopy revealed that the β-linkage of LBG had a greater capacity to develop stronger hydrogen bonds, due to the absence of 3,4-Glc(p). Among them, LBG had a low particle size distribution and a high shear viscosity, showing obvious round aggregates on its surface. Meanwhile, BBG presented a high peak viscosity (PV) and thermal stability. Based on the differences in their molecular structure, it could be concluded that there were different physicochemical properties among BBG, LBG, and WBG.
Open AccessComparing the Structural and Physicochemical Properties of Highland Barley β-Glucan from Different Sources: A Focus on Color
Herein, β-glucan (BG) was extracted from different colored varieties of highland barley (HB, Hordeum vulgare), defined as BBG, WBG, and LBG depending on the colors of black, white, and blue and their molecular structure and physicochemical properties were investigated through a series of technical methods. The high-performance anion-exchange chromatography (HPAEC) results indicated the extracted BBG, LBG, and WBG mainly comprised glucose regardless of color. The molecular weight (Mw) of BBG, LBG, and WBG were 55.87 kDa, 65.19 kDa, and 81.59 kDa, respectively. 4-Glc(p), 3-Glc(p), and t-Glc(p) accounted for a larger proportion (>90%) of the total methylated residues according to gas chromatography–mass spectrometry (GC-MS) analysis. Additionally, Fourier transform infrared (FT-IR) spectroscopy revealed that the β-linkage of LBG had a greater capacity to develop stronger hydrogen bonds, due to the absence of 3,4-Glc(p). Among them, LBG had a low particle size distribution and a high shear viscosity, showing obvious round aggregates on its surface. Meanwhile, BBG presented a high peak viscosity (PV) and thermal stability. Based on the differences in their molecular structure, it could be concluded that there were different physicochemical properties among BBG, LBG, and WBG.
- 27 November 2023
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 256 (Pt 1) , 128384
Intelligent food tag: A starch-anthocyanin-based pH-sensitive electrospun nanofiber mat for real-time food freshness monitoring
- 27 November 2023
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 256 (Pt 1) , 128384
Intelligent food tag: A starch-anthocyanin-based pH-sensitive electrospun nanofiber mat for real-time food freshness monitoring
- 15 September 2023
- Published by Elsevier in Food Chemistry
- Vol. 434, 137501
Synergistic effect of enzymatic pre-treatment and amylose–lipid complex construction on the physicochemical properties of maize starch
- 15 September 2023
- Published by Elsevier in Food Chemistry
- Vol. 434, 137501
Synergistic effect of enzymatic pre-treatment and amylose–lipid complex construction on the physicochemical properties of maize starch
- 8 July 2023
- Published by Elsevier in Carbohydrate Polymers
- Vol. 319, 121183
Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products
- 8 July 2023
- Published by Elsevier in Carbohydrate Polymers
- Vol. 319, 121183
Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products