Ruihong Wang

Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing

Ruihong Wang, Yanqiu Ma, Qingpu Du et al. · Food Hydrocolloids · 2020 · 88 citations

Food Colloid, Engineering, Intermolecular Forces +6

Phosphorus excess changes rock phosphate solubilization level and bacterial community mediating phosphorus fractions mobilization during composting

Yabin Zhan, Zeyu Zhang, Tiantian Ma et al. · Bioresource Technology · 2021 · 88 citations

Biogeochemistry, Engineering, Environmental Engineering +13

Comparative genomics of figworts (<i>Scrophularia</i>, Scrophulariaceae), with implications for the evolution of <i>Scrophularia</i> and Lamiales

Wuqin Xu, Jocelyn Losh, Chuan Chen et al. · Journal of Systematics and Evolution · 2018 · 78 citations

Botany, Comparative Genomics, Genetics +17

Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat

Yanqiu Ma, Anshan Shan, Ruihong Wang et al. · Food Hydrocolloids · 2020 · 76 citations

Materials Science, Biopolymer Gel, Engineering +8

Mechanochemical Solvent‐Free Suzuki–Miyaura Cross‐Coupling of Amides via Highly Chemoselective N−C Cleavage

Jin Zhang, Pei Zhang, Lei Shao et al. · Angewandte Chemie International Edition · 2021 · 62 citations

Asymmetric Catalysis, Chemical Engineering, Cross-coupling Reaction +12