Yanfei Wang

机构：Binzhou Medical University, Qingdao Agricultural University, Shandong University of Aeronautics, Institute of Food Science and Technology, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Taizhou University, University of Delaware · ORCID：0000-0002-4771-9093

发表论文 94 篇 · 总被引 3699 次 · h-index 31

代表论文

• Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing (2024 · Food Chemistry · 被引 34)
• On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan (2023 · Food Chemistry · 被引 27)
• Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles (2024 · International Journal of Biological Macromolecules · 被引 26)
• Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin (2024 · International Journal of Biological Macromolecules · 被引 25)
• Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging (2024 · International Journal of Biological Macromolecules · 被引 23)
• Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films (2024 · Food Chemistry · 被引 21)