Concepedia

Li Wang

LW

22

Publications

842

Citations

16

H-Index

2006

Active since

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Jiangnan University

Henan University

Henan University of Technology

Guangdong Academy of Agricultural Sciences

Li Wang is an author at State Key Laboratory of Food Science and Technology specializing in biochemistry, food chemistry, and health sciences.

ORCID

Top concepts

Publications per year

2006–2024

22

Publications

22

Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

Xiangli Ding, Hui Zhang, Li Wang et al. · Food Hydrocolloids · 2014 · 171 citations

, , +4

Spatio-temporal variation in tuberculosis incidence and risk factors for the disease in a region of unbalanced socio-economic development

Li Wang, Chengdong Xu, Jiajun Qiao et al. · BMC Public Health · 2021 · 62 citations · Full text

Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles

Xiangli Ding, Hui Zhang, Wenhua Liu et al. · Food and Bioprocess Technology · 2013 · 53 citations

, , +9

Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from <i>Pichia pastoris</i> GS115 on Hydrated Gluten Proteins during Freezing

Mei Liu, Ying Liang, Hui Zhang et al. · Journal of Agricultural and Food Chemistry · 2018 · 44 citations

Improvement of Texture Properties and Flavor of Frozen Dough by Carrot (Daucus carota) Antifreeze Protein Supplementation

Chao Zhang, Hui Zhang, Li Wang et al. · Journal of Agricultural and Food Chemistry · 2007 · 43 citations

, , +13

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