Wanlu Shi

发表论文 6 篇 · 总被引 86 次 · h-index 4

代表论文

• The interaction between wheat starch and pectin with different esterification degree and its influence on the properties of wheat starch-pectin gel (2023 · Food Hydrocolloids · 被引 44)
• Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree (2023 · Food Hydrocolloids · 被引 27)
• Thiolation modification of pectin effectively alleviates the weakening of wheat gluten network caused by natural pectin (2023 · Food Hydrocolloids · 被引 9)
• Comparison of the effects of pectin with different esterification degrees on the thermal aggregation of wheat glutenin and gliadin. (2024 · International Journal of Biological Macromolecules · 被引 8)
• M*: Every Task Deserves Its Own Memory Harness (2026 · arXiv.org · 被引 6)
• Low-ester pectin effectively enhanced the thermal, rheological and structural properties of wheat dough relative to the high-ester pectin (2024 · LWT · 被引 3)