Concepedia
Statistics
Publications
18
Citations
819
H-Index
16
Active since
2008
Affiliations
Jiangnan University(Current)
State Key Laboratory of Food Science and Technology
Kunming University of Science and Technology
Colorado State University
Peking University
Xingwei Wang is an author at Jiangnan University specializing in agriculture, food science, and food engineering.
Publications per year
2008–2025
High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure
Tingting Feng, Xuejiao Wang, Xingwei Wang et al. · Food Chemistry · 2021 · 178 citations
Agriculture, Chemical Engineering, Food Science +14
Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat
Xuejiao Wang, Bertrand Muhoza, Xingwei Wang et al. · Food Research International · 2019 · 103 citations
Agriculture, Food Science, Food Analysis +14
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
Xingwei Wang, Xinshuo Wang, Xiaoming Zhang et al. · Food Research International · 2023 · 64 citations
Agriculture, Animal Sciences, Food Science +14
Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating
Xuejiao Wang, Yongxin Yi, Chaofan Guo et al. · Food Hydrocolloids · 2022 · 60 citations
Agriculture, Food Science, Materials Science +17
Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly
Xingwei Wang, Xuejiao Wang, Bertrand Muhoza et al. · Innovative Food Science & Emerging Technologies · 2020 · 59 citations
Agriculture, Dairy Science, Food Science +12
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