Concepedia

Xiangyu Wang

XW

7

Publications

426

Citations

7

H-Index

2016

Active since

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Jiangnan University

Henan University of Technology

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

Top concepts

HealthMedicineNutritionMicrobiologyBiotechnologyPublic HealthFood ChemistryFood ProcessingBiomanufacturingInfant Nutrition

Publications per year

2016–2022

7

Publications

7

Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread

Xiangyu Wang, Xiao‐Na Guo, Ke‐Xue Zhu · Food Chemistry · 2016 · 145 citations

Food Chemistry, Biomanufacturing, Wheat Gluten +8

Phospholipid Composition and Fat Globule Structure I: Comparison of Human Milk Fat from Different Gestational Ages, Lactation Stages, and Infant Formulas

Wei Wei, Jie Yang, Dan Yang et al. · Journal of Agricultural and Food Chemistry · 2019 · 89 citations

Key Odorant Differences in Fragrant <i>Brassica napus</i> and <i>Brassica juncea</i> Oils Revealed by Gas Chromatography–Olfactometry, Odor Activity Values, and Aroma Recombination

Xiao Jia, Lifeng Wang, Zheng Chang et al. · Journal of Agricultural and Food Chemistry · 2020 · 80 citations

Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method

Xiangyu Wang, Xiaoge Zhu, Yanlan Bi et al. · Food Chemistry · 2020 · 52 citations

Food Fermentation, Microbial Physiology, Retarded Sponge-dough Method +9

The impact of lactation and gestational age on the composition of branched-chain fatty acids in human breast milk

Liang Jie, Ce Qi, Jin Sun et al. · Food & Function · 2018 · 25 citations

Nutrition, Breastfeeding, Human Lactation +16

Rows per page

1–5 of 7