Concepedia
1
Publications
87
Citations
H-Index
2020
Active since
Affiliations
Wuhan Business University(Current)
Cenlin Wu is an author at Wuhan Business University specializing in food chemistry.
Top concepts
Food Chemistry
Publications per year
2020–2020
The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel
Longchen Shang, Cenlin Wu, Shishuai Wang et al. · Food Hydrocolloids · 2020 · 87 citations
Food Chemistry, Biopolymer Gel, Texture Properties +2
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