Chenjie Wang

Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes

Chenjie Wang, Tong Chang, Hong Yang et al. · Food Control · 2014 · 299 citations

Antimicrobial Susceptibility, Microbial Contamination, Lactic Acid Bacteria +9

Effects of vegetable oils on gel properties of surimi gels

Liu Shi, Xianfeng Wang, Tong Chang et al. · LWT · 2014 · 141 citations

Food Chemistry, Food Colloid, Functional Property +4

High moisture extrusion of pea protein: Effect of l-cysteine on product properties and the process forming a fibrous structure

Huihui Peng, Jing Zhang, Sihua Wang et al. · Food Hydrocolloids · 2022 · 122 citations

Pea Protein, High Moisture Extrusion, Engineering +9

Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase

Zhang Fenghui, Ling Fang, Chenjie Wang et al. · Meat Science · 2012 · 118 citations

Food Chemistry, Biotechnology, Microbial Tranglutaminase +6

Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs to maintain the storage quality of raw meat

Chenjie Wang, Tong Chang, Shuang Dong et al. · Food Chemistry · 2020 · 118 citations

Food Chemistry, Biopolymer Films, Edible Film +10