Qi Wang

机构：Ankang University, Nanjing University of Finance and Economics, Wuhan Polytechnic University, Northeast Agricultural University, Agriculture and Forestry University, Northwest University, North West Agriculture and Forestry University, Instituto de Agroquímica y Tecnología de Alimentos, Institute of Food Science & Technology, Huanghuai University, Henan Agricultural University, Chongqing Medical University, Dalian Polytechnic University, Northwest A&F University · ORCID：0000-0003-3983-1111

发表论文 76 篇 · 总被引 2454 次 · h-index 29

代表论文

Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions (2024 · International Journal of Biological Macromolecules · 被引 29)
Phytic acid/cellulose nanofibers modified layered double hydroxides flame retardants: Synthesis, properties and applications (2024 · International Journal of Biological Macromolecules · 被引 26)
Segregative phase separation of protein/polysaccharide mixed systems: Phase separation mechanisms, characterization technologies, influencing factors, and food applications—a review (2025 · Food Research International · 被引 23)
Hydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristics (2025 · Food Chemistry · 被引 23)
A comparative study of the interfacial bonding properties and thermodynamic properties of bcc-Fe/MeAl (Me=Ni, Ti, Fe) interfaces based on first-principles methods (2025 · Journal of Physics and Chemistry of Solids · 被引 19)
Bioactivity of proanthocyanidin-whey protein isolate stabilized Pickering emulsion with encapsulated β-carotene (2025 · Food Chemistry · 被引 16)