Bing Wang

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