Rongrong Wang

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Shuai Ge, Yuyu Chen, Shenghua Ding et al. · Journal of the Science of Food and Agriculture · 2020 · 134 citations

Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch

Wenmeng Liu, Rongrong Wang, Jinwang Li et al. · Food Hydrocolloids · 2021 · 112 citations

Food Chemistry, Biopolymer Gel, Food Colloid +7

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Lvzhu Yang, Jie Liu, Xinyu Wang et al. · Molecules · 2019 · 98 citations · Full text

Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch

Huan Li, Rongrong Wang, Jie Liu et al. · International Journal of Biological Macromolecules · 2020 · 80 citations

Food Chemistry, Acid Treatments, Food Engineering +4

Formulation and characterization of chitosan hydrochloride and carboxymethyl chitosan encapsulated quercetin nanoparticles for controlled applications in foods system and simulated gastrointestinal condition

Ling Yan, Rongrong Wang, Huimin Wang et al. · Food Hydrocolloids · 2018 · 73 citations

Food Chemistry, Health Sciences, Micro-encapsulation +7