Luo-Bang Wu
机构：Dongguan University of Technology
发表论文 5 篇 · 总被引 120 次 · h-index 4
代表论文
- Physicochemical, structural, and rheological characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel (2022 · Food Hydrocolloids · 被引 60)
- In vitro simulated digestion and fermentation characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel (2024 · Food Chemistry · 被引 41)
- Effect of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel on physicochemical, texture and sensory properties of low-fat yoghurt (2025 · Food Chemistry · 被引 11)
- Effect of magneto-induced electric field on the physicochemical, structural, and rheological properties of citrus pectin at different pH values (2024 · Food Physics · 被引 5)
- Effect of excitation voltage in a magnetically induced electric field on the physicochemical, structural and functional properties of citrus pectin (2024 · Food Chemistry · 被引 4)