Fengzhong Wang

机构：National Taiwan University of Science and Technology, Institute of Food Science and Technology, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs · ORCID：0000-0001-7533-0344

发表论文 386 篇 · 总被引 8039 次 · h-index 49

代表论文

• Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 11)
• Elucidating the effect of Litsea pungens Hemsl. oil (LPHO) with different crystalline starches complexed on flavor release and structural properties (2025 · Carbohydrate Polymers · 被引 6)
• Effects of ultrasound-assisted extraction on the structural and functional properties of dietary Fiber from mulberry (2025 · Food Chemistry · 被引 5)
• Research on the Protective Effects and Mechanisms of Gallic Acid Against Cognitive Impairment Induced by Chronic Sleep Deprivation (2025 · Nutrients · 被引 4)
• Structural determinants of robust Pickering emulsions stabilized by microalgae-derived fibrous polysaccharide-protein complexes (2025 · International Journal of Biological Macromolecules · 被引 3)
• Co-fermentation with lactic acid bacteria and prune puree modulates volatile profile and bioactivity of Qiamagu juice (2025 · Food Research International · 被引 3)