Concepedia

Author

Xufeng Wang

Fuzhou UniversityORCID

Also Known As

Wang, Xufeng, Xu-Feng Wang, Xufeng Wang

20

Publications

377

Citations

9

H-Index

30

Concepts

All Affiliations

Fuzhou UniversityJiangnan UniversityState Key Laboratory of Food Science and TechnologyRMIT UniversityTeagasc - The Irish Agriculture and Food Development Authority
XW

About

Xufeng Wang is an author at Fuzhou University specializing in food engineering, protein engineering, and food chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

3

3

171

2

Natural Sciences

3

3

134

3

Engineering

2

2

45

4

Medicine

1

1

21

5

Applied Physics

1

1

24

Xufeng Wang

×

9

Publications

371

Citations

9

H-Index

YearCitations

Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium

Xufeng Wang, Kaiyun Luo, Benu Adhikari,

Journal of Food Engineering

2018

95

Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

Kaiyun Luo, Song Miao, Benu Adhikari,

Journal of Food Engineering

2019

77

Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type

Xufeng Wang, Kaiyun Luo, Maomao Zeng,

Food Biophysics

2018

61

Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates

Xufeng Wang, Mengqin Yu, Zhenzhong Wang,

Food Chemistry

2022

33

Enhanced magnetic entropy change and refrigeration capacity of La(Fe,Ni)11.5Si1.5 alloys through vacuum annealing treatment

Guanyu Cao, Qixiang Wang, Jingshun Liu,

Journal of Alloys and Compounds

2019

24

The anti-obesity effect of starch in a whole grain-like structural form

Kaiyun Luo, Xufeng Wang, Genyi Zhang

Food & Function

2018

22

Self-assembled nanoparticles of reduction-sensitive poly (lactic-co-glycolic acid)-conjugated chondroitin sulfate A for doxorubicin delivery: preparation, characterization and evaluation

Xufeng Wang, Jin Ren, He Haiqing,

Pharmaceutical Development and Technology

2019

21

Heat‐induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball as a study model

Yafei Wang, Xufeng Wang, Chuntong Lin,

Food Science & Nutrition

2021

20

Starch and β-glucan in a whole-grain-like structural form improve hepatic insulin sensitivity in diet-induced obese mice

Kaiyun Luo, Xufeng Wang, Genyi Zhang

Food & Function

2019

18

Page 1