Hui Wang

机构：Institute of New Materials · ORCID：0000-0002-1382-2076

发表论文 111 篇 · 总被引 4245 次 · h-index 36

代表论文

• Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin (2017 · Food Chemistry · 被引 169)
• Jackfruit ( Artocarpus heterophyllus Lam.) peel: A better source of antioxidants and a -glucosidase inhibitors than pulp, flake and seed, and phytochemical profile by HPLC-QTOF-MS/MS (2017 · Food Chemistry · 被引 129)
• Combined production of fucoxanthin and EPA from two diatom strains Phaeodactylum tricornutum and Cylindrotheca fusiformis cultures (2018 · Bioprocess and Biosystems Engineering · 被引 109)
• Glycation of ovalbumin after high‐intensity ultrasound pretreatment: effects on conformation, immunoglobulin (Ig)G/IgE binding ability and antioxidant activity (2018 · Journal of the Science of Food and Agriculture · 被引 79)
• The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation (2020 · LWT · 被引 76)
• Specific response of soil properties to microplastics pollution: A review (2023 · Environmental Research · 被引 74)