Hongwei Zhang - Concepedia

Author

Hongwei Zhang

Northeast Agricultural University ORCID

Also Known As

Fan Zhang, Hong-wei Zhang, Hongwei ZHANG, Hongwei Zhang

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Northeast Agricultural University Heilongjiang Institute of Wood Science Ocean University of China Heilongjiang University Qingdao University

About

Hongwei Zhang is an author at Northeast Agricultural University specializing in biochemistry, health sciences, and biophysics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	492
2	Health Sciences	8	8	566
3	Medicine	6	6	427
4	Natural Sciences	4	4	280
5	Public Health	3	3	133

Hongwei Zhang

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods Fangfei Li, Bo Wang, Qian Liu, Meat Science Animal PhysiologyMechanobiologyStuctural ModificationMuscle FunctionEngineering	2018	200
Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods Bo Wang, Baohua Kong, Fangfei Li, Food Chemistry Protein ChemistryBiochemistryProtein AssemblyProtein FoldingNatural Sciences	2020	174
Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion Tong Wang, Ning Wang, Na Li, Ultrasonics Sonochemistry	2021	142
Effects of moderate electric field on the structural properties and aggregation characteristics of soybean protein isolate Hong Wang, Ning Wang, Xing Chen, Food Hydrocolloids Food ChemistryAggregation CharacteristicsSoybean Protein IsolateBiotechnologyHigh Voltage Electrical Fields	2022	98
Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles Yingying Hu, Yongjie Li, Xiang-ao Li, LWT NutritionMeat PackagingFood FermentationHealth SciencesFood Analysis	2021	92
Understanding interactions among aldehyde compounds and porcine myofibrillar proteins by spectroscopy and molecular dynamics simulations Jiamin Zhu, Hongwei Zhang, Qian Chen, Journal of Molecular Liquids Aldehyde CompoundsBiochemistryProtein FoldingMyofibrillar ProteinsBiophysical Aspect	2021	82
Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties Ning Wang, Rui Wang, Kaiwen Xing, Food Chemistry Food ColloidEngineeringBiochemical EngineeringBiotechnologyVitro Digestion Properties	2023	78
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters Yangyang Feng, Xue Liang, Jingming Zhang, Food Hydrocolloids Meat BattersEngineeringRheological BehavioursBiochemistryFood Biophysics	2023	77
Exploration of interaction between porcine myofibrillar proteins and selected ketones by GC–MS, multiple spectroscopy, and molecular docking approaches Hongwei Zhang, Qian Liu, Xiufang Xia, Food Research International Protein ChemistryMultiple SpectroscopyPorcine Myofibrillar ProteinsBiochemistryMedicine	2022	62
Mechanisms underlying the effects of ultrasound-assisted alkaline extraction on the structural properties and in vitro digestibility of Tenebrio molitor larvae protein Fengxue Zhang, Qiang Yue, Xin Li, Ultrasonics Sonochemistry	2023	54

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