Cong Wang

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Hongbo Mi, Yi Li, Cong Wang et al. · Food Hydrocolloids · 2020 · 246 citations

Biochemistry, Food Biophysics, Gel Properties +4

Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts

Zhongqin Chen, Cong Wang, Xudong Gao et al. · Food Chemistry · 2018 · 218 citations

Food Chemistry, Interaction Characterization, Engineering +6

Mitochondrial Protein Synthesis Adapts to Influx of Nuclear-Encoded Protein

Ricarda Richter‐Dennerlein, Silke Oeljeklaus, Isotta Lorenzi et al. · Cell · 2016 · 215 citations · Full text

Effects of simulated gastrointestinal digestion in vitro on the chemical properties, antioxidant activity, α-amylase and α-glucosidase inhibitory activity of polysaccharides from Inonotus obliquus

Cong Wang, Weiwei Li, Zhongqin Chen et al. · Food Research International · 2017 · 208 citations

Food Chemistry, Nutrition, In Vitro Fermentation +13

Identification of a novel ACE-inhibitory peptide from casein and evaluation of the inhibitory mechanisms

Maolin Tu, Cong Wang, Cheng Chen et al. · Food Chemistry · 2018 · 196 citations

Medicinal Chemistry, Biochemistry, Natural Sciences +11