Lan Wang - Concepedia

Author

Lan Wang

Institute of Process Engineering ORCID

Also Known As

Chien M. Chen, Lan WANG, Lan Wang, Wang Lan, Wang, Lan

148

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

Institute of Process Engineering University of Chinese Academy of Sciences Huazhong Agricultural University Shanxi University Hubei Academy of Agricultural Sciences

About

Lan Wang is an author at Institute of Process Engineering specializing in engineering, health sciences, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	25	834
2	Health Sciences	12	12	340
3	Medicine	8	8	247
4	Business	1	1	17
5	Management	1	1	17

Lan Wang

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
Physicochemical properties and structure of starches from Chinese rice cultivars Lan Wang, Bijun Xie, John Shi, Food Hydrocolloids Food ChemistryFood BiophysicsPolysaccharideGrain QualityChinese Rice Cultivars	2009	219
Increased fermentability of enzymatically hydrolyzed steam-exploded corn stover for butanol production by removal of fermentation inhibitors Lan Wang, Hongzhang Chen Process Biochemistry Chemical EngineeringBiomass ConversionBiomanufacturingEngineeringBiochemical Engineering	2010	168
Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization Lan Wang, Wei Wang, Yiwen Wang, International Journal of Food Properties Food ChemistryBiomanufacturingBiochemistryChain LengthFatty Acids	2018	86
Reduction of Selenite to Red Elemental Selenium by Rhodopseudomonas palustris Strain N Baozhen Li, Na Liu, Yong‐Quan Li, PLoS ONE	2014	85
Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder Feng Kong, Lan Wang, Haifei Gao, Powder Technology Superfine GrindingChemical CompositionMechanical EngineeringWheat Bran PowderFood Engineering	2020	77
The effect of freeze–thaw cycles on microstructure and physicochemical properties of four starch gels Lan Wang, Bijun Xie, Guangquan Xiong, Food Hydrocolloids Materials ScienceBiopolymer GelEngineeringHealth SciencesStarch Gels	2012	70
Comparison of kokumi γ -[Glu] (n>1) -Val and γ -[Glu] (n>1) -Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens Juan Yang, Dongxiao Sun‐Waterhouse, Jin Xie, Food Chemistry BiosynthesisKokumi γEngineeringBiochemistryNatural Sciences	2017	57
A study on freeze–thaw characteristics and microstructure of Chinese water chestnut starch gels Lan Wang, Zhihua Yin, Jia Wu, Journal of Food Engineering Food ChemistryMaterials ScienceEngineeringFood MicrostructureFreeze–thaw Characteristics	2008	49
Visualization of Single and Aggregated Hulless Oat (<i>Avena nuda</i> L.) (1→3),(1→4)-β-<scp>d</scp>-Glucan Molecules by Atomic Force Microscopy and Confocal Scanning Laser Microscopy Jia Wu, Yun Zhang, Lan Wang, Journal of Agricultural and Food Chemistry Atomic Force MicroscopyOat Beta-glucan MoleculesBiochemistryMicroscopyMedicine	2006	48
A novel steam explosion sterilization improving solid-state fermentation performance Zhi‐Min Zhao, Lan Wang, Hongzhang Chen Bioresource Technology Solid-state Fermentation PerformanceProcess IntensificationBiomanufacturingEngineeringBiochemical Engineering	2015	47

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