Hui Wang - Concepedia

Author

Hui Wang

Jiangxi Normal University ORCID

Also Known As

H Wang, Hui Feng Wang, Hui WANG, Hui Wang, Jin Li, Liang Li, Saimei LUO, W.S. Hui, Wang S. Hui, Wang Shu Hui

354

Publications

6.6K

Citations

H-Index

165

Concepts

All Affiliations

Jiangxi Normal University Nanchang University State Key Laboratory of Food Science and Technology Northeast Agricultural University Jiangxi Academy of Agricultural Sciences

About

Hui Wang is an author at Jiangxi Normal University specializing in biochemistry, medicine, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	29	49	2.1K
2	Engineering	23	35	1.3K
3	Natural Sciences	21	28	971
4	Health Sciences	19	24	797
5	Public Health	2	2	58

Hui Wang

154

Publications

5.7K

Citations

H-Index

Page 1

	Year	Citations
Mizoroki−Heck Type Reaction of Organoboron Reagents with Alkenes and Alkynes. A Pd(II)-Catalyzed Pathway with Cu(OAc)<sub>2</sub> as an Oxidant Xiaoli Du, Masahiro Suguro, Kazunori Hirabayashi, Organic Letters	2001	174
The isolation and antioxidant activity of polysaccharides from the marine microalgae Isochrysis galbana Yingying Sun, Hui Wang, Ganlin Guo, Carbohydrate Polymers Marine BiotechnologyHarmful MicroalgaeAlgal BiotechnologyAntioxidant ActivityAlgal Product	2014	150
Antioxidants and α-glucosidase inhibitors from Ipomoea batatas leaves identified by bioassay-guided approach and structure-activity relationships Lu Zhang, Zongcai Tu, Tao Yuan, Food Chemistry BiochemistryBioassay-guided IsolationMedicineIpomoea Batatas LeavesBioassay-guided Approach	2016	149
Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure Tao Huang, Zongcai Tu, Hui Wang, Carbohydrate Polymers Biopolymer GelBiofunctional MaterialGel PropertiesFish Scales GelatinRheological Behavior	2016	140
Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels Shuai Jiang, Shenchi Zhao, Xiwen Jia, Food Chemistry Myofibrillar ProteinThermo-irreversible Curdlan GelsProtein ChemistryBiopolymer GelEngineering	2019	126
Methylglyoxal-induced mitochondrial dysfunction in vascular smooth muscle cells Hui Wang, Jianghai Liu, Lingyun Wu Biochemical Pharmacology BiochemistryMitochondrial FunctionPhysiologyVascular BiologyMethylglyoxal-induced Mitochondrial Dysfunction	2009	115
Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment Xiaoqin Huang, Zongcai Tu, Hui Xiao, Food Research International Food ChemistryMedicineFood AnalysisGlycobiologyAntioxidant Activities	2012	109
Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation Shujie Wang, Yan Shi, Zongcai Tu, Journal of Food Engineering Food ColloidEmulsionIsolate-stabilized EmulsionSoy Lecithin ConcentrationFood Engineering	2017	105
Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry Guangxian Liu, Zongcai Tu, Wenhua Yang, Food Chemistry GlycoproteomicsProtein GlycosylationBiochemistryNatural SciencesMass Spectrometry	2018	93
Protective effect of antioxidant peptides from grass carp scale gelatin on the H2O2-mediated oxidative injured HepG2 cells Yueming Hu, Su-zhen Lu, Ya-si Li, Food Chemistry InflammationBiochemistryHepg2 CellsExtracellular MatrixLipid Peroxidation	2021	93

Page 1