Concepedia
Statistics
Publications
2
Citations
133
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 emulsion rheology, rheological properties, and food science.
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 · 106 citations
Engineering, Food Science, Biomaterials +12
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 · 27 citations
Agriculture, Food Science, Food Engineering +16
1–2 of 2