Concepedia

Jing-Wang Chen

JC

6

Publications

576

Citations

6

H-Index

2013

Active since

Affiliations

Chinese Academy of Agricultural Sciences(Current)

Institute of Agro-Products Processing Science and Technology

Institute of Food Science and Technology

Jing-Wang Chen is an author at Chinese Academy of Agricultural Sciences specializing in food chemistry, food processing, and health sciences.

Top concepts

Food ChemistryHealthFood ProcessingRheologyBiophysicsEngineeringBiochemistryBiotechnologyFood TechnologyFood Engineering

Publications per year

2013–2020

6

Publications

6

Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry

Oluwaseyi K. Abegunde, Taihua Mu, Jing-Wang Chen et al. · Food Hydrocolloids · 2013 · 237 citations

Food Chemistry, Physicochemical Characterization, Food Physic +6

Influence of potato flour on dough rheological properties and quality of steamed bread

Xingli Liu, Taihua Mu, Hongnan Sun et al. · Journal of Integrative Agriculture · 2016 · 133 citations · Full text

Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin

Xiaoyan Peng, Taihua Mu, Miao Zhang et al. · Food Hydrocolloids · 2016 · 114 citations

High Hydrostatic Pressure, Sugar Beet Pectin, Rheological Properties +5

Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation

Duqin Zhang, Taihua Mu, Hongnan Sun et al. · International Journal of Food Properties · 2016 · 53 citations · Full text

Engineering, Food Analysis, Agricultural Economics +17

Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

Nasir Mehmood Khan, Taihua Mu, Hongnan Sun et al. · High Pressure Research · 2015 · 24 citations

Food Colloid, High Hydrostatic Pressure, Food Packaging +18

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