Concepedia

Bing Wang

BW

Statistics

Publications

10

Citations

573

H-Index

10

Active since

2017

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 science, biochemistry, and agriculture.

ORCID

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 · 197 citations

, , +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 · 122 citations · Full text

, , +17

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 · 59 citations · Full text

, , +13

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 · 54 citations · Full text

, , +7

Physicochemical, Rheological, Structural, Antioxidant, and Antimicrobial Properties of Polysaccharides Extracted from Tamarind Seeds

Likun Ren, Yang Yang, Xin Bian et al. · Journal of Food Quality · 2022 · 30 citations · Full text

, , +16

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