Qingling Wang

机构：Shihezi University, Xinjiang Production and Construction Corps, Ministry of Agriculture and Rural Affairs · ORCID：0009-0006-7413-6447

发表论文 79 篇 · 总被引 2175 次 · h-index 27

代表论文

• Characterization of thyme essential oil microcapsules and potato starch/pectin composite films and their impact on the quality of chilled mutton (2024 · Food Chemistry · 被引 46)
• Improving the solubility and interfacial absorption of hempseed protein via a novel high pressure homogenization-assisted pH-shift strategy (2024 · Food Chemistry · 被引 46)
• Food packaging films from natural polysaccharides and protein hydrogels: A comprehensive review (2025 · Food Chemistry X · 被引 30)
• Effect of plant polysaccharides on the conformation and gel properties of the Eugenol–Myofibrillar protein complex (2024 · Food Bioscience · 被引 27)
• Gelatin/polyvinyl alcohol films loaded with doubly stabilized clove essential oil chitosomes: Preparation, characterization, and application in packing marinated steaks (2024 · Food Chemistry · 被引 20)
• pH-responsive pea protein-sodium alginate hydrogel beads for freshness monitoring in protein drinks: Structural and molecular insight (2025 · Food Hydrocolloids · 被引 16)