Libo Wang

机构：Henan University of Science and Technology, Beijing Jiaotong University, Henan University of Technology, Anyang Institute of Technology

发表论文 69 篇 · 总被引 1053 次 · h-index 18

代表论文

• Study of the structural characterization, physicochemical properties and antioxidant activities of phosphorylated long-chain inulin with different degrees of substitution (2024 · International Journal of Biological Macromolecules · 被引 18)
• A comparative study of molecular structure, rheology, and thermal characteristics of deacetylated konjac glucomannan-treated gluten during frozen storage (2024 · Journal of Cereal Science · 被引 16)
• Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (2024 · Food Chemistry · 被引 13)
• Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten (2024 · International Journal of Food Science & Technology · 被引 12)
• Effects of Different Non-Saccharomyces Strains in Simultaneous and Sequential Co-Fermentations with Saccharomyces cerevisiae on the Quality Characteristics of Kiwi Wine (2024 · Foods · 被引 11)
• Identification and characterization of two novel dipeptidyl peptidase-IV inhibitory peptides from the simulated gastrointestinal digestion of Tartary buckwheat proteins (2025 · Food Chemistry · 被引 8)