Concepedia
Statistics
Publications
40
Citations
1.4K
H-Index
23
Active since
1990
Affiliations
Providence University(Current)
National Chung Hsing University
Texas A&M University
National Dong Hwa University
National Yang Ming Chiao Tung University
Kuo‐Wei Lin is an author at Providence University specializing in agriculture, food science, and meat science.
Publications per year
1990–2016
Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters
Kuo‐Wei Lin, Hsien‐Yi Huang · Meat Science · 2003 · 111 citations
Agriculture, Food Science, Food Chemistry +12
Quality Characteristics of Chinese‐style Meatball Containing Bacterial Cellulose (Nata)
Kuo‐Wei Lin, Hwei-Shen Lin · Journal of Food Science · 2004 · 101 citations
Agriculture, Food Science, Microbiology +12
Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weight
Kuo‐Wei Lin, Jen-Yu Chao · Meat Science · 2001 · 92 citations
Agriculture, Food Science, Nutritional Sciences +13
Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced‐Fat Meat Batters in a Model System
Kuo‐Wei Lin, Ming Mei · Journal of Food Science · 2000 · 75 citations
Agriculture, Food Science, Nutritional Sciences +17
Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage
Kuo‐Wei Lin, Shu-Ni Lin · Meat Science · 2002 · 63 citations
Agriculture, Food Science, Nutritional Sciences +16
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