Peng Wang

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Ahmed S.M. Saleh, Peng Wang, Na Wang et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 309 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

Li Zhang, Peng Wang, Zongyun Yang et al. · Food Hydrocolloids · 2019 · 211 citations · Full text

Natural Sciences, Biochemistry, Biophysics +16

Sequential electrospinning of multilayer ethylcellulose/gelatin/ethylcellulose nanofibrous film for sustained release of curcumin

Peng Wang, Yang Li, Cen Zhang et al. · Food Chemistry · 2019 · 188 citations

Natural Sciences, Materials Engineering, Materials Science +16

Ultrastretchable, Self-Healable Hydrogels Based on Dynamic Covalent Bonding and Triblock Copolymer Micellization

Peng Wang, Guohua Deng, Lanying Zhou et al. · ACS Macro Letters · 2017 · 180 citations

Natural Sciences, Materials Engineering, Materials Science +17

Electrospun chitosan/polycaprolactone nanofibers containing chlorogenic acid-loaded halloysite nanotube for active food packaging

Yucheng Zou, Cen Zhang, Peng Wang et al. · Carbohydrate Polymers · 2020 · 179 citations

Agriculture, Food Science, Materials Science +16