Yaqin Wang

机构：University of Helsinki, Helsinki Institute of Physics · ORCID：0000-0003-0272-3002

发表论文 55 篇 · 总被引 1615 次 · h-index 21

代表论文

Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran (2023 · Food Hydrocolloids · 被引 27)
Synthesis in situ of heteropolysaccharide by Levilactobacillus brevis AM7 during fermentation of oat and hemp and its effect on the techno-functional properties of oat yogurt type model (2023 · Food Hydrocolloids · 被引 27)
Impact of fermentation conditions and dextran structure on the rheological and textural properties of a novel high-protein, high-fiber and low-fat plant-based cheese (2025 · Food Hydrocolloids · 被引 17)
Potential of microbial and cereal β-glucans as hydrocolloids in gluten-free oat baking (2023 · LWT · 被引 14)
Tumor organoids in cancer medicine: from model systems to natural compound screening (2025 · Pharmaceutical Biology · 被引 12)
Expanding food applications of yeast protein by microbial fermentation: techno-functional, rheological and aroma characterization (2025 · Food Hydrocolloids · 被引 11)