Statistics
Publications
8
Citations
272
H-Index
8
Active since
2021
Affiliations
Chengdu University(Current)
Wei Luo is an author at Chengdu University specializing in biochemistry, life sciences, and molecular biology.
Publications per year
2021–2024
8
8
Ovomucin may be the key protein involved in the early formation of egg-white thermal gel
Jinqiu Wang, Xin Liu, Shugang Li et al. · Food Chemistry · 2021 · 123 citations
Quantitative proteomic analyses during formation of chicken egg yolk
Yi Wang, Jinqiu Wang, Yaoqiang Shi et al. · Food Chemistry · 2021 · 44 citations
Quantitative metabolome analysis of boiled chicken egg yolk
Jinghui Wang, Wei Luo, Yan Chen et al. · Current Research in Food Science · 2022 · 20 citations · Full text
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