Concepedia

Chenying Wang

CW

Statistics

Publications

40

Citations

1.5K

H-Index

21

Active since

2006

Affiliations

Jiangnan University(Current)

State Key Laboratory of Food Science and Technology

Qilu University of Technology

Shandong Academy of Sciences

Fujian Institute of Oceanography

Chenying Wang is an author at Jiangnan University specializing in life sciences, biochemistry, and food science.

Publications per year

2006–2024

40

Publications

40

Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition

Junhua Li, Xin Li, Chenying Wang et al. · Food Hydrocolloids · 2017 · 136 citations

Agriculture, Food Science, Poultry Science +8

Emulsifying properties of glycation or glycation-heat modified egg white protein

Chenying Wang, Junhua Li, Xin Li et al. · Food Research International · 2019 · 97 citations

Agriculture, Biochemistry, Food Science +12

Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide

Chenying Wang, Junhua Li, Xin Li et al. · Food Hydrocolloids · 2019 · 93 citations

Life Sciences, Biochemistry, Biophysics +11

Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk

Yang Gao, Junhua Li, Cuihua Chang et al. · Food Hydrocolloids · 2019 · 89 citations

Agriculture, Biochemistry, Food Science +16

Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk

Junhua Li, Chenying Wang, Xin Li et al. · Food Bioscience · 2017 · 75 citations

Agriculture, Biochemistry, Food Science +11

1–5 of 40