Li Wan

Physiochemical, rheological and emulsifying properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, conventional enzymatic, and alkaline de-esterification: A comparison study

Li Wan, Qianqian Chen, Mengling Huang et al. · Food Hydrocolloids · 2019 · 94 citations

Agriculture, Chemical Engineering, Food Science +16

Comparative study on gelling properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, atmospheric enzymatic, and alkaline de-esterification

Li Wan, Haiyan Wang, Yu Zhu et al. · Carbohydrate Polymers · 2019 · 78 citations

Life Sciences, Biochemistry, Biotechnology +14

Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols

Li Wan, Zhixuan Yang, Ran Cai et al. · Food Hydrocolloids · 2020 · 75 citations

Pharmacy, Biochemistry, Food Science +15

Unexpected gelation behavior of citrus pectin induced by monovalent cations under alkaline conditions

Haiyan Wang, Li Wan, Dan Chen et al. · Carbohydrate Polymers · 2019 · 71 citations

Agriculture, Chemistry, Food Science +15

Molecularly imprinted polymer‐based solid phase clean‐up for analysis of ochratoxin A in beer, red wine, and grape juice

Jiliang Cao, Weijun Kong, Shujun Zhou et al. · Journal of Separation Science · 2013 · 59 citations

Agriculture, Food Science, Wine Analysis +6