Weili Rao - Concepedia

Author

Weili Rao

Institute of Agro-Products Processing Science and Technology ORCID

Also Known As

W Rao, Weili Rao

Publications

235

Citations

H-Index

Concepts

All Affiliations

Institute of Agro-Products Processing Science and Technology Chinese Academy of Agricultural Sciences Institute of Food Science and Technology Hebei Agricultural University Hunan Agricultural University

About

Weili Rao is an author at Institute of Agro-Products Processing Science and Technology specializing in health sciences, physiology, and meat science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	129
2	Biochemistry	3	3	69
3	Engineering	2	2	23
4	Medicine	2	2	58
5	Public Health	1	1	11

Weili Rao

Publications

211

Citations

H-Index

Page 1

	Year	Citations
Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions Wenhui Qi, Junjie Wu, Ying Shu, International Journal of Biological Macromolecules Materials ScienceMeat PackagingNanocellulose-stabilized EmulsionsPhysiochemical PropertiesMeat Sausages	2020	59
Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits Zhenyu Wang, Fan He, Weili Rao, Food Science and Biotechnology BiologyAnimal PhysiologyAnimal StudyQuality TraitsAnimal Performance	2016	47
LF-NMR to explore water migration and water–protein interaction of lamb meat being air-dried at 35°C Weili Rao, Zhenyu Wang, Qingwu Shen, Drying Technology NutritionWater MigrationFood BiophysicsMeat QualityFood Chemistry	2017	47
Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties Haitao Guo, Zhenyu Wang, Han Pan, Food Science and Biotechnology Food ChemistryHeterocyclic Aromatic AminesLamb PattiesMeat Quality	2014	24
Formation of crust of dried meat and its relationship to moisture migration during air drying Weili Rao, Zhenyu Wang, Guixia Li, Journal of Food Processing and Preservation Animal PhysiologyEngineeringDesiccationFood PhysicPhysiology	2019	12
Dense Phase Carbon Dioxide Combined with Mild Heating Induced Myosin Denaturation, Texture Improvement and Gel Properties of Sausage Weili Rao, Xin Li, Zhenyu Wang, Journal of Food Process Engineering EngineeringFood BiophysicsThermal ProcessingMeat QualityFood Chemistry	2016	11
Protective Effects of Almond Oil on Streptozotocin-Induced Diabetic Rats via Regulating Nrf2/HO-1 Pathway and Gut Microbiota Rui Liu, Ying Shu, Wenhui Qi, Journal of Food Quality NutritionLipid PeroxidationGut MicrobiotaGlucose ToleranceInsulin Signaling	2021	11

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