Fengzhong Wang

Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt

Mei Yang, Nana Li, Li‐Tao Tong et al. · LWT · 2021 · 119 citations

Agriculture, Food Science, Nutrition +14

Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing

Runkang Qiu, Guodong Qiu, Peiyao Zhao et al. · Food Hydrocolloids · 2024 · 71 citations

Engineering, Manufacturing Engineering, Materials Engineering +15

Residues and enantioselective behavior of cyflumetofen from apple production

Rui Quan, Minmin Li, Yongguo Liu et al. · Food Chemistry · 2020 · 47 citations · Full text

Agriculture, Biotechnology, Food Science +10

A chemometric processing-factor-based approach to the determination of the fates of five pesticides during apple processing

Minmin Li, Yanan Liu, Bei Fan et al. · LWT · 2015 · 39 citations · Full text

Natural Sciences, Toxicology, Analytical Chemistry +9

Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet

Runkang Qiu, Ge Wang, Peiyao Zhao et al. · International Journal of Biological Macromolecules · 2024 · 33 citations

Health Professions, Food Science, Nutrition +15