Concepedia

WU Li-gen

WL

Statistics

Publications

4

Citations

116

H-Index

4

Active since

2013

Affiliations

Henan University of Technology(Current)

Zhengzhou University of Light Industry

WU Li-gen is an author at Henan University of Technology specializing in food chemistry, biomolecular engineering, and biochemistry.

Top concepts

Publications per year

2013–2020

4

Publications

4

Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa ( <i>Chenopodium quinoa</i> Willd.) protein isolates

Lei Wang, Jilin Dong, Yingying Zhu et al. · International Journal of Food Science & Technology · 2020 · 54 citations

Antioxidant properties of feruloylated oligosaccharides of different degrees of polymerization from wheat bran

Wenhong Zhao, Hui Chen, WU Li-gen et al. · Glycoconjugate Journal · 2018 · 24 citations

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Effect of processing on the contents of amino acids and fatty acids, and glucose release from the starch of quinoa

WU Li-gen, Anna Wang, Shen Ruilin et al. · Food Science & Nutrition · 2020 · 22 citations · Full text

Optimization of ultrasonic‐assisted preparation of dietary fiber from corn pericarp using response surface methodology

Anna Wang, WU Li-gen, Li Xiulin · Journal of the Science of Food and Agriculture · 2013 · 16 citations

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