Wangxin Liu

机构：Institute of Food Science and Technology, Tan Kah Kee Innovation Laboratory, Fuzhou University, Fujian University of Technology · ORCID：0000-0001-5237-4598

发表论文 32 篇 · 总被引 545 次 · h-index 14

代表论文

• Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation (2023 · Food Research International · 被引 83)
• Glycerol monolaurate beyond an emulsifier: Synthesis, in vivo fate, food quality benefits and health efficacies (2022 · Trends in Food Science & Technology · 被引 35)
• A novel Atlantic salmon (Salmo salar) bone collagen peptide delays osteoarthritis development by inhibiting cartilage matrix degradation and anti-inflammatory (2022 · Food Research International · 被引 30)
• Synthesis and characterization of medium- and long-chain structural lipid rich in α-linolenic acid and lauric acid (2023 · Food Bioscience · 被引 27)
• Study on the digestive characteristics of short-and medium-chain fatty acid structural lipid and its rapid intervention on gut microbes: In vivo and in vitro studies (2021 · Food Chemistry · 被引 20)
• Ultrasound enhanced butyric acid-lauric acid designer lipid synthesis: Based on artificial neural network and changes in enzymatic structure (2022 · Ultrasonics Sonochemistry · 被引 18)