Concepedia

Bing Wang

BW

10

Publications

538

Citations

10

H-Index

2017

Active since

Affiliations

Harbin University of Commerce(Current)

Beijing Academy of Food Sciences

Southwest University

Far Eastern Federal University

Jagiellonian University

Bing Wang is an author at Harbin University of Commerce specializing in food chemistry, engineering, and biochemistry.

Top concepts

Food ChemistryEngineeringBiochemistryHealthMedicineBiotechnologyGlycobiologyChromatographyFood ProcessingFood Technology

Publications per year

2017–2022

10

Publications

10

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

Yang Yang, Bing Wang, Yu Fu et al. · Food Chemistry · 2020 · 193 citations

Food Chemistry, Engineering, Food Fermentation +12

Ablation of cytochrome P450 omega-hydroxylase 4A14 gene attenuates hepatic steatosis and fibrosis

Xiaoyan Zhang, Sha Li, Yunfeng Zhou et al. · Proceedings of the National Academy of Sciences · 2017 · 117 citations · Full text

Medium-chain Fatty Acids, Pathology, Fatty Liver Disease +23

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

Shi Yan-guo, Yang Yang, Wojciech Piekoszewski et al. · International Journal of Food Science & Technology · 2019 · 53 citations · Full text

Nutrition, Flavoromics, Functional Property +19

The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability

Jian Gao, Xiaomei Li, Fenglian Chen et al. · Food Hydrocolloids · 2020 · 51 citations · Full text

Food Chemistry, Foam, Food Biophysics +1

The effect of trehalose on the thermodynamic stability and emulsification of soybean 11S globulin in the molten globule state

Pengyu Zhu, Yang Yang, Ling Zou et al. · Food Hydrocolloids · 2021 · 26 citations

Food Chemistry, Soybean 11S, Engineering +7

Rows per page

1–5 of 10