Guanmian Wei - Concepedia

Author

Guanmian Wei

Jiangnan University ORCID

Also Known As

Guanmian Wei

Publications

529

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology Cornell University Hebei Agricultural University

About

Guanmian Wei is an author at Jiangnan University specializing in health sciences, food fermentation, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	254
2	Engineering	2	2	191
3	Medicine	2	2	195
4	Biochemistry	1	1	22
5	Biomolecular Engineering	1	1	169

Guanmian Wei

Publications

464

Citations

H-Index

Page 1

	Year	Citations
3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate Yaowei Liu, Dasong Liu, Guanmian Wei, Innovative Food Science & Emerging Technologies BiomanufacturingWhey Protein IsolateEngineeringBiotechnologyAlternative Protein Source	2018	169
Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin Dasong Liu, Guanmian Wei, Tian‐Cheng Li, Food Chemistry Acid-soluble CollagenCutaneous BiologyPhysiologyAcid Extraction ConditionsAlkaline Pretreatments	2014	165
The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curd Guanmian Wei, Joe M. Regenstein, Peng Zhou Food Research International Food ChemistryMicrobiota StructureFood FermentationAroma ProfileFood Microbiology	2021	30
Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with <i>Mucor racemosus</i>: microbiological, biochemical, structural, textural and sensory properties Guanmian Wei, Keyu Wang, Yaowei Liu, International Journal of Food Science & Technology EngineeringYunnan Oil FuruOil FuruFood ChemistryEnzymatic Activity	2018	22
Characterizing aroma profiles of fermented soybean curd with ageing solutions during fermentation Guanmian Wei, Zhihui Yang, Joe M. Regenstein, Food Bioscience Food FermentationFlavoromicsFood ProcessingSensory ScienceAroma Profiles	2019	17
Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains Guanmian Wei, Joe M. Regenstein, Xiaoming Liu, Journal of Food Science Food ChemistryFood FermentationVolatile CompoundsChemical CompositionFood Analysis	2020	16
Three recombinant peroxidases as a degradation agent of aflatoxin M1 applied in milk and beer Xiaoyu Liu, Fangkun Zhao, Bimal Chitrakar, Food Research International	2022	14
The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd Guanmian Wei, Joe M. Regenstein, Peng Zhou Journal of Food Science	2021	11
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters Guanmian Wei, Ziyi Zhang, Feiran Zhao, Food Chemistry	2024	10
Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curds Guanmian Wei, Feiran Zhao, Ziyi Zhang, Food Chemistry	2024	10

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