Wenhang Wang - Concepedia

Author

Wenhang Wang

Tianjin University of Science and Technology ORCID

Also Known As

Wen-Hang Wang, Wenhang Wang, Yu Li

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Tianjin University of Science and Technology State Key Laboratory of Food Nutrition and Safety Ningbo Product Quality Supervision and Inspection Institute

About

Wenhang Wang is an author at Tianjin University of Science and Technology specializing in medicine, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	10	10	257
2	Engineering	9	9	224
3	Health Sciences	8	8	220
4	Natural Sciences	4	4	137
5	Public Health	1	1	42

Wenhang Wang

Publications

947

Citations

H-Index

Page 1

	Year	Citations
Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage Yanan Wang, Wenhang Wang, Hongjiao Jia, Journal of Food Science	2018	118
Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity Hui Wang, Shengping You, Wenhang Wang, Food Chemistry Protein ChemistryBiochemistryNatural SciencesBiocatalysisMolecular Biology	2021	92
Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking Yafei Zhang, Xiaojing Tian, Yuzhen Jiao, Food Chemistry Food ChemistryNutritionBiochemistryFree IronHeme Homeostasis	2022	49
Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion Yang Wang, Xiaojing Tian, Xinzhu Liu, Food Chemistry NutritionYak MeatVitro DigestionIntramuscular Connective TissueFood Processing	2023	46
Delaying In vitro gastric digestion of myofibrillar protein gel using carboxymethylated cellulose nanofibrils: Forming a compact and uniform microstructure Kai Zhang, Xiaojing Tian, Ruixi Shen, Food Hydrocolloids Tissue EngineeringBiopolymer GelEngineeringCellulose NanofibrilsVitro Gastric Digestion	2023	44
Effects of Covalent or Noncovalent Binding of Different Polyphenols to Acid-Soluble Collagen on Protein Structure, Functionality, and Digestibility Yang Wang, Jiaping Zhou, Xiaojing Tian, Journal of Agricultural and Food Chemistry Food ChemistryAcid-soluble CollagenBiopolymer GelPolyphenolicsFood Bioactive Compound	2023	42
Fibrous cellulose improves the strength and water retention of heat-induced myofibrillar protein gel by microstructure enhancement Ruixi Shen, Xiaojing Tian, Xinhua Wang, Food Hydrocolloids MechanobiologyBiopolymer GelEngineeringFibrous CelluloseWater Retention	2023	41
Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat Yang Wang, Xiaojing Tian, Xinzhu Liu, Meat Science Meat PackagingYak MeatHealth SciencesFood PhysicPhysiology	2021	39
O/W Pickering emulsions stabilized by <i>Flammulina velutipes</i> polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno‐functional and sensory quality Yiran Yang, Wenhang Wang, Zinan Wu, Journal of the Science of Food and Agriculture	2019	35
Fabrication and physicochemical and antibacterial properties of ethyl cellulose‐structured cinnamon oil oleogel: relation between ethyl cellulose viscosity and oleogel performance Kai Zhang, Wenhang Wang, Xiao Wang, Journal of the Science of Food and Agriculture	2019	34

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