Hui Wang

Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

Qiuting Zhang, Zongcai Tu, Hui Xiao et al. · Food and Bioproducts Processing · 2013 · 305 citations

Agriculture, Biochemistry, Food Science +13

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Tao Huang, Zongcai Tu, Xin-Chen Shang-Guan et al. · Food Chemistry · 2017 · 164 citations

Engineering, Chemical Engineering, Food Science +15

Superior Performance of Fe_1–<i>x</i>W_<i>x</i>O_δ for the Selective Catalytic Reduction of NO_<i>x</i> with NH₃: Interaction between Fe and W

Hui Wang, Zhenping Qu, Shicheng Dong et al. · Environmental Science & Technology · 2016 · 144 citations

Natural Sciences, Chemical Engineering, Materials Science +17

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

Zongcai Tu, Tao Huang, Hui Wang et al. · Journal of Food Science and Technology · 2013 · 137 citations · Full text

Agriculture, Food Science, Ichthyology +12

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 et al. · Food Chemistry · 2017 · 124 citations

Life Sciences, Botany, Plant Sciences +11