Shengnan Wang

机构：Beijing University of Technology, Fujian Agriculture and Forestry University, Beijing University of Chemical Technology · ORCID：0000-0002-3923-4571

发表论文 249 篇 · 总被引 7717 次 · h-index 43

代表论文

• Impact of oil volume fraction on stability of Pickering emulsion prepared by silica particles and soy hull polysaccharides (2025 · Journal of Food Engineering · 被引 23)
• Glutathione responsive curcumin delivery via amino acid covalently grafted cyclodextrin metal organic framework coated with soy hull polysaccharides (2025 · Food Chemistry · 被引 20)
• Lutein liposomes for enhancing lutein delivery stabilized by stigmasterol: Preparation, characterization and release in vitro (2025 · Journal of Food Engineering · 被引 13)
• Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides (2025 · Food Bioscience · 被引 9)
• Stabilization mechanism and rheological properties of low pH ‐induced high internal phase emulsions by soy hull polysaccharides (2025 · Journal of the Science of Food and Agriculture · 被引 7)
• Molecular elucidation of the identification of novel saltiness‐enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel‐like 4 ( TMC4 ) (2025 · Journal of the Science of Food and Agriculture · 被引 5)