Pei Wang - Concepedia

Author

Pei Wang

Nanjing Agricultural University ORCID

Also Known As

P. WANG, Pei Wang

180

Publications

5.4K

Citations

H-Index

121

Concepts

All Affiliations

Nanjing Agricultural University Jiangnan University State Key Laboratory of Food Science and Technology Jiangsu Food and Pharmaceutical Science College

About

Pei Wang is an author at Nanjing Agricultural University specializing in food chemistry, engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	20	30	1.4K
2	Health Sciences	18	19	1.1K
3	Medicine	18	19	1.1K
4	Natural Sciences	12	12	435
5	Public Health	1	1	258

Pei Wang

100

Publications

4.9K

Citations

H-Index

Page 1

	Year	Citations
Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions Pei Wang, Haiying Chen, Bashari Mohanad, Food Hydrocolloids Food ChemistryGluten-free NutritionEngineeringBiochemistryFood Analysis	2014	258
Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions Pei Wang, Lei Xu, Mehdi Nikoo, Food Hydrocolloids Food ChemistryMicroscopic PropertiesBiochemistryFood PhysicFood Biophysics	2013	244
Effects of enteral supplementation with glutamine granules on intestinal mucosal barrier function in severe burned patients Xi Peng, Hong Yan, Zhongyi You, Burns Glutamine GranulesEnteral SupplementationAllergyFood DigestionGastroenterology	2004	165
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.) Xin Gao, Jingyang Tong, Lei Guo, Food Hydrocolloids Grain StorageStarch Granules InteractionsGrain ScienceGrain Quality	2020	152
GABA mediates phenolic compounds accumulation and the antioxidant system enhancement in germinated hulless barley under NaCl stress Yan Ma, Pei Wang, Mian Wang, Food Chemistry Food ChemistryPlant StressBotanyNacl StressAntioxidant System Enhancement	2018	128
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality Ahui Zhao, Peiwen Shi, Runqiang Yang, Food Hydrocolloids Food ChemistryFrozen Dough QualityCryoprotective EffectFood PreservationPolysaccharide	2021	126
Heat-induced polymerization behavior variation of frozen-stored gluten Pei Wang, Min Zou, Zhenxin Gu, Food Chemistry EngineeringPolymer ScienceFood PreservationFood EngineeringFood Processing	2018	115
Particle size distribution of wheat starch granules in relation to baking properties of frozen dough Han Tao, Pei Wang, Fengfeng Wu, Carbohydrate Polymers Particle Size DistributionWheat Starch GranulesGrain ScienceGranular MediumFood Engineering	2015	105
Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality Pei Wang, Cuidan Hou, Xiaohui Zhao, Food Hydrocolloids Food ChemistryBiomanufacturingHealth SciencesHeat-induced PolymerizationFood Processing	2018	105
The impact of heating on the unfolding and polymerization process of frozen-stored gluten Pei Wang, Min Zou, Mengqi Tian, Food Hydrocolloids Food ChemistryPolymer ChemistryEngineeringPolymer ScienceFood Technology	2018	100

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