Yan Wang

机构：Qiqihar University, Sichuan University, Harbin University of Commerce, Institute of Food Science & Technology · ORCID：0000-0003-4526-3376

发表论文 26 篇 · 总被引 407 次 · h-index 11

代表论文

• Food-derived protein amyloid-like fibrils: Fibrillation mechanism, structure, and recent advances for the stabilization of emulsions (2023 · Food Hydrocolloids · 被引 100)
• A review on application of molecular simulation technology in food molecules interaction (2022 · Current Research in Food Science · 被引 43)
• New insights into starch, lipid, and protein interactions — Colon microbiota fermentation (2024 · Carbohydrate Polymers · 被引 42)
• The Role and Mechanism of Probiotics Supplementation in Blood Glucose Regulation: A Review (2024 · Foods · 被引 37)
• Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics (2022 · Journal of the Science of Food and Agriculture · 被引 29)
• In vitro evaluation of probiotic properties of Lactobacillus acidophilus AD125 and antagonism against Escherichia coli O157:H7 adhesion to Caco-2 cell (2023 · Food & Function · 被引 22)