Weiqiao Lv - Concepedia

Author

Weiqiao Lv

China Agricultural University ORCID

Also Known As

Wei-Qiao Lv, Wei-qiao Lv, Weiqiao Lv

Publications

919

Citations

H-Index

Concepts

All Affiliations

China Agricultural University Australian Catholic University Xinjiang Academy of Agricultural Sciences Guangxi Academy of Sciences UNSW Sydney

About

Weiqiao Lv is an author at China Agricultural University specializing in food engineering, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	365
2	Health Sciences	8	8	385
3	Biochemistry	2	2	38
4	Medicine	1	1	25
5	Natural Sciences	1	1	13

Weiqiao Lv

Publications

796

Citations

H-Index

Page 1

	Year	Citations
Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content Rongyi Mu, Bo Wang, Weiqiao Lv, Carbohydrate Polymers Materials ScienceBiopolymer GelEmulsion-filled Starch GelEngineeringEdible Packaging	2022	77
Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying Shiyu Zeng, Bo Wang, Weiqiao Lv, Food Chemistry Food ChemistryMicrowave PowerHot Air TemperatureDried GingerFood Engineering	2022	67
Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying Mengge Li, Bo Wang, Weiqiao Lv, Food Chemistry Drying KineticsPregelatinized Kidney BeansFood EngineeringFood ProcessingThermal Processing	2022	62
Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation Nan-nan An, Weiqiao Lv, Dong Li, Food Chemistry Microstructure EvaluationHot-air MicrowaveCurcuma Longa L.Green ChemistryFood Engineering	2022	58
Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel Yuanliang Zhong, Shiyu Zeng, Yinqiao Lv, Food Hydrocolloids Materials ScienceGuar GumEngineeringFood PhysicPrinting Performance	2024	56
Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel Guohua Li, Bo Wang, Weiqiao Lv, Food Hydrocolloids Food ColloidBiopolymer GelEngineeringBiofabricationPrinting Properties	2024	52
Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying Shiyu Zeng, Bo Wang, Weiqiao Lv, Food Control EngineeringDesiccationDielectric PropertyMechanical EngineeringDynamic Analysis	2021	43
Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism An‐An Zhang, Long Xie, Qinghui Wang, Food Chemistry BotanyRipening StageGoji BerryFruit ScienceRipening	2024	42
Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels Yu‐Ting Cheng, Bo Wang, Weiqiao Lv, Food Hydrocolloids Materials ScienceFood ChemistryBiopolymer GelEngineeringHealth Sciences	2023	41
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel Guohua Li, Bo Wang, Weiqiao Lv, Food Hydrocolloids Biopolymer GelIsolate Emulsion GelFood EngineeringBiomedical EngineeringInduction Mode	2023	40

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