Ping Wang

机构：University of Electronic Science and Technology of China, Ludong University, Yantai University, Peking University, Beijing Research Institute of Mechanical and Electrical Technology · ORCID：0000-0001-9584-3809

发表论文 59 篇 · 总被引 1288 次 · h-index 16

代表论文

• Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread (2021 · Food Chemistry · 被引 123)
• Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough (2023 · Food Chemistry · 被引 93)
• Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread (2024 · Food Chemistry · 被引 57)
• Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread (2024 · Food Hydrocolloids · 被引 48)
• Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin (2021 · Innovative Food Science & Emerging Technologies · 被引 47)
• A hand-powered microfluidic system for portable and low-waste sample discretization (2021 · Lab on a Chip · 被引 24)