Libin Wang

机构：Nanjing Agricultural University · ORCID：0000-0001-6538-463X

发表论文 104 篇 · 总被引 2058 次 · h-index 24

代表论文

• Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide (2023 · Carbohydrate Polymers · 被引 29)
• Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat (2024 · Food Research International · 被引 21)
• Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling (2024 · Food Research International · 被引 20)
• Molten globule-state protein structure: Perspectives from food processing applications (2024 · Food Research International · 被引 18)
• Influence of whey protein isolate-chitosan oligosaccharide micro gel pickering emulsion on reducing fat bioaccessibility and physicochemical features of cheddar cheese (2024 · Food Bioscience · 被引 13)
• Proposing Signaling Molecules as Key Optimization Targets for Intensifying the Phytochemical Biosynthesis Induced by Emerging Nonthermal Stress Pretreatments of Plant-Based Foods: A Focus on γ-Aminobutyric Acid (2023 · Journal of Agricultural and Food Chemistry · 被引 12)