Xufeng Wang

机构：Changsha University of Science and Technology · ORCID：0000-0001-8615-6169

发表论文 22 篇 · 总被引 412 次 · h-index 9

代表论文

• Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium (2018 · Journal of Food Engineering · 被引 103)
• Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion (2019 · Journal of Food Engineering · 被引 86)
• Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type (2018 · Food Biophysics · 被引 65)
• Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates (2022 · Food Chemistry · 被引 38)
• Enhanced magnetic entropy change and refrigeration capacity of La(Fe,Ni)11.5Si1.5 alloys through vacuum annealing treatment (2019 · Journal of Alloys and Compounds · 被引 25)
• Heat‐induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball as a study model (2021 · Food Science & Nutrition · 被引 24)