Bo Wang

Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce

Xianli Gao, Tuo Feng, Mingjian Sheng et al. · Food Chemistry · 2021 · 67 citations

Food Chemistry, Aroma-active Compounds, Black Soybean Sauce +1

Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention

Baoguo Xu, Min Feng, Bimal Chitrakar et al. · Food Chemistry · 2022 · 65 citations

Food Chemistry, Health Sciences, Food Preservation +5

Hierarchical MoS2 nanoflowers on carbon cloth as an efficient cathode electrode for hydrogen evolution under all pH values

Baodong Mao, Bo Wang, Furong Yu et al. · International Journal of Hydrogen Energy · 2018 · 63 citations

Materials Science, Hydrogen Evolution, Chemical Engineering +11

Characteristics of bovine lactoferrin powders produced through spray and freeze drying processes

Bo Wang, Yakindra Prasad Timilsena, Ewan W. Blanch et al. · International Journal of Biological Macromolecules · 2016 · 61 citations

Biomanufacturing, Freeze Drying Processes, Bovine Lactoferrin Powders +5

Mild thermal treatment and in-vitro digestion of three forms of bovine lactoferrin: Effects on functional properties

Bo Wang, Yakindra Prasad Timilsena, Ewan W. Blanch et al. · International Dairy Journal · 2016 · 58 citations

Bovine Lactoferrin, Biomanufacturing, Functional Properties +6