Hui Wang - Concepedia

Author

Hui Wang

State Key Laboratory of Food Science and Technology ORCID

Also Known As

Hui WANG, Hui Wang

113

Publications

Citations

H-Index

Concepts

All Affiliations

State Key Laboratory of Food Science and Technology Nanchang University Jiangxi Normal University Ocean University of China Dalian University of Technology

About

Hui Wang is an author at State Key Laboratory of Food Science and Technology specializing in engineering, medicine, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	17	713
2	Medicine	16	19	907
3	Biochemistry	13	14	648
4	Health Sciences	9	9	614
5	Natural Sciences	8	8	414

Hui Wang

Publications

3.3K

Citations

H-Index

Page 1

	Year	Citations
Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate Qiuting Zhang, Zongcai Tu, Hui Xiao, Food and Bioproducts Processing BiomanufacturingAlternative Protein SourceProtein EngineeringFood EngineeringFood Processing	2013	297
Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin Tao Huang, Zongcai Tu, Xin-Chen Shang-Guan, Food Chemistry Biopolymer GelStructural CharacterizationPhosphorylated Fish GelatinRheological PropertyRheology	2017	158
Superior Performance of Fe<sub>1–<i>x</i></sub>W<sub><i>x</i></sub>O<sub>δ</sub> for the Selective Catalytic Reduction of NO<sub><i>x</i></sub> with NH<sub>3</sub>: Interaction between Fe and W Hui Wang, Zhenping Qu, Shicheng Dong, Environmental Science & Technology	2016	141
Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction Zongcai Tu, Tao Huang, Hui Wang, Journal of Food Science and Technology Food ChemistryBighead CarpFood BiophysicsUltrasound-assisted ExtractionUltrasound	2013	135
Antioxidant activities and polyphenols of sweet potato (Ipomoea batatas L.) leaves extracted with solvents of various polarities Zhifeng Fu, Zongcai Tu, Lu Zhang, Food Bioscience Food ChemistryFood Bioactive CompoundSweet PotatoAntioxidant ActivitiesPhytochemistry	2016	120
Jackfruit ( Artocarpus heterophyllus Lam.) peel: A better source of antioxidants and a -glucosidase inhibitors than pulp, flake and seed, and phytochemical profile by HPLC-QTOF-MS/MS Lu Zhang, Zongcai Tu, Xing Xie, Food Chemistry Better Source-Glucosidase InhibitorsPhytochemical ProfilePhytopharmacologyPhytochemical	2017	118
Aluminum phthalocyanine complex covalently bonded to MCM-41 silica as heterogeneous catalyst for the synthesis of cyclic carbonates Xiao‐Bing Lu, Hui Wang, Ren He Journal of Molecular Catalysis A Chemical Materials ScienceInorganic ChemistryChemical EngineeringEngineeringAluminum Phthalocyanine Complex	2002	108
α-Pyrones and Diketopiperazine Derivatives from the Marine-Derived Actinomycete Nocardiopsis dassonvillei HR10-5 Peng Fu, Peipei Liu, Haijun Qu, Journal of Natural Products	2011	107
Combined production of fucoxanthin and EPA from two diatom strains Phaeodactylum tricornutum and Cylindrotheca fusiformis cultures Hui Wang, Yan Zhang, Lin Chen, Bioprocess and Biosystems Engineering BiologyCylindrotheca Fusiformis CulturesBiosynthesisEngineeringPlant Cell Culture	2018	106
Spicochalasin A and New Aspochalasins from the Marine‐Derived Fungus <i>Spicaria elegans</i> Zhenjian Lin, Tianjiao Zhu, Hongjuan Wei, European Journal of Organic Chemistry Medicinal FungiSecondary MetaboliteChemical BiologySpicaria ElegansFungal Diversity	2009	92

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