Lechuan Wang - Concepedia

Author

Lechuan Wang

Northeast Agricultural University ORCID

Also Known As

Guangshuang Song, Hong Zhang, Lechuan Wang, Yujie Chi

Publications

617

Citations

H-Index

Concepts

All Affiliations

Northeast Agricultural University Hainan University Yangtze University

About

Lechuan Wang is an author at Northeast Agricultural University specializing in soft matter, biomolecular engineering, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	2	2	120
2	Health Sciences	2	2	147
3	Biochemistry	2	2	68
4	Medicine	1	1	27
5	Biomedical Engineering	1	1	61

Lechuan Wang

Publications

423

Citations

H-Index

Page 1

	Year	Citations
Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin Lechuan Wang, Hong Zhang Food Chemistry Food ChemistryFood ColloidDigestive CharacteristicsFood EngineeringChemistry	2022	120
Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications Lechuan Wang, Xiaoyi Cheng, Hanying Lan, Food Hydrocolloids Materials ScienceBiopolymer GelEngineeringStabilization MechanismBiomedical Engineering	2024	61
Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture Lechuan Wang, Bowen Xiao, Qiannan Guo, Food Chemistry Materials ScienceFood ColloidGrowth Nucleation MechanismEngineeringMicro-encapsulation	2022	59
Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes Lechuan Wang, Mengzhuo Liu, Panpan Guo, Food Chemistry Food ColloidDynamic TransitionMicelleFood EngineeringChemistry	2023	55
Understanding the effects of carboxymethyl cellulose on the bioactivity of lysozyme at different mass ratios and thermal treatments Lechuan Wang, Xun Liang, Chen Yang, Food Hydrocolloids Carboxymethyl CelluloseBiomanufacturingBiochemistryDifferent Mass RatiosWood Fibre	2020	35
Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers:evidence for its bacteriostatic mechanism Lechuan Wang, Lisha Li, Nuo Xu, Food Hydrocolloids Proteinlipid InteractionBiochemistryLiposome MonolayersBacteriostatic MechanismAmphiphilic System	2019	33
Development of high internal phase emulsions using coconut protein isolates modified by pulsed light: Relationship of interfacial behavior and emulsifying stability Qianqian Zhu, Wenxue Chen, Lechuan Wang, Food Hydrocolloids Food ColloidBiomanufacturingInterfacial BehaviorCoconut Protein IsolatesPulsed Light	2023	27
Exploring sustainable sources and modification techniques of plant-based alternative proteins for high internal phase emulsion systems: From Camellia oleifera seed meal, copra meal, and soybean meal Jing Xu, Zengwang Guo, Zhongjiang Wang, Food Hydrocolloids	2025	22
Soybean β-conglycinin-debranched starch flexible nano-conjugates: Focus on formation mechanism and physicochemical characteristics Zhen Yang, Yuanyang Song, Liang Chen, Food Chemistry	2025	11

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