Concepedia
Statistics
Publications
36
Citations
1.4K
H-Index
20
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 medicine, engineering, and biomolecular engineering.
Top concepts
MedicineEngineeringBiomolecular EngineeringBiochemistryHealthPharmacologyCell BiologyOxidative StressNeurologyGlycobiology
Publications per year
2006–2024
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 · 129 citations
Nacl Addition
Emulsifying properties of glycation or glycation-heat modified egg white protein
Chenying Wang, Junhua Li, Xin Li et al. · Food Research International · 2019 · 90 citations
Food Colloid, Biochemistry, Natural Sciences +7
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 · 88 citations
Biopolymer Gel, Biochemistry, Heat-induced Gel +8
Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk
Yang Gao, Junhua Li, Cuihua Chang et al. · Food Hydrocolloids · 2019 · 83 citations
Biomanufacturing, Engineering, Biochemical Engineering +10
Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions
Xin Li, Junhua Li, Cuihua Chang et al. · Food Hydrocolloids · 2018 · 73 citations
Biochemistry, Protein Folding, Different Proportions +3
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