Concepedia

Xufeng Wang

XW

9

Publications

371

Citations

9

H-Index

2018

Active since

Affiliations

Fuzhou University(Current)

Jiangnan University

State Key Laboratory of Food Science and Technology

RMIT University

Teagasc - The Irish Agriculture and Food Development Authority

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

Top concepts

Food EngineeringHealthFood ChemistryNatural SciencesProtein EngineeringBiomolecular EngineeringEngineeringBiochemistryBiotechnologyMedicine

Publications per year

2018–2022

9

Publications

9

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

Xufeng Wang, Kaiyun Luo, Benu Adhikari et al. · Journal of Food Engineering · 2018 · 95 citations

Biopolymer Gel, Gelation Properties, Protein Engineering +3

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

Kaiyun Luo, Song Miao, Benu Adhikari et al. · Journal of Food Engineering · 2019 · 77 citations

Food Chemistry, Transglutaminase Pre-crosslinking, Biochemistry +9

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 et al. · Food Biophysics · 2018 · 61 citations

Food Chemistry, Food Colloid, Biomanufacturing +7

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 et al. · Food Chemistry · 2022 · 33 citations

Food Chemistry, Biopolymer Gel, Biochemistry +8

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 et al. · Journal of Alloys and Compounds · 2019 · 24 citations

Materials Science, Magnetism, Magnetic Properties +13

Rows per page

1–5 of 9