Zhenjiong Wang

机构：Nanjing University of Finance and Economics, Shenzhen University, Shenzhen Technology University · ORCID：0000-0002-3617-6732

发表论文 71 篇 · 总被引 2178 次 · h-index 27

代表论文

• Performance enhancing of saturated fatty acids with various carbon chain lengths on the structures and properties of zein films in alkaline solvents (2024 · Food Hydrocolloids · 被引 33)
• Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization (2024 · Food Chemistry · 被引 23)
• Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles (2024 · Food Research International · 被引 18)
• A starch‑sodium alginate interpenetrating network enhances the structure, texture, and starch digestibility of extruded buckwheat noodles: Regulatory effects of mannuronate/guluronate ratios and calcium ion concentrations (2025 · Food Chemistry · 被引 14)
• An ultrasensitive electrochemical method for rapid detection of mercury based on nanoporous gold capped with a novel Zr‐MOF‐SH/reduced graphene oxide aerogel composites (2024 · Journal of Food Science · 被引 12)
• Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles (2024 · International Journal of Biological Macromolecules · 被引 12)