Concepedia
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Publications
2
Citations
126
H-Index
Active since
2020
Affiliations
University of Oxford(Current)
Beijing Technology and Business University
China Agricultural University
Peng-lin Wang is an author at University of Oxford specializing in food engineering, rheology, and biophysics.
Top concepts
RheologyBiophysicsFood Engineering
Publications per year
2020–2020
Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel
Chong‐hao Bi, Peng-lin Wang, Dongyu Sun et al. · Journal of Food Engineering · 2020 · 100 citations
Food Colloid, Biopolymer Gel, High-pressure Homogenization +5
Effect of high pressure homogenization treatment on the rheological properties of citrus peel fiber/corn oil emulsion
Chong‐hao Bi, Ziming Yan, Peng-lin Wang et al. · Journal of the Science of Food and Agriculture · 2020 · 26 citations
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