Lang‐Hong Wang - Concepedia

Author

Lang‐Hong Wang

Foshan University

Also Known As

Lang-Hong Wang, Lang-hong Wang, Langhong Wang, Lang‐Hong Wang, Qiaohui Zeng

Publications

795

Citations

H-Index

Concepts

All Affiliations

Foshan University South China University of Technology Northwest University University of Agriculture Faisalabad Guangxi University

About

Lang‐Hong Wang is an author at Foshan University specializing in biomolecular engineering, biochemistry, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	6	6	175
2	Health Sciences	5	5	154
3	Engineering	4	4	284
4	Medicine	4	4	147
5	Public Health	1	1	29

Lang‐Hong Wang

Publications

720

Citations

H-Index

Page 1

	Year	Citations
Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate Rui Wang, Lang‐Hong Wang, Qing‐Hui Wen, Food Hydrocolloids Food ColloidEngineeringBiotechnologyPulsed Electric FieldAlternative Protein Source	2022	181
Arabinogalactan derived from Lycium barbarum fruit inhibits cancer cell growth via cell cycle arrest and apoptosis Guiping Gong, Qian Liu, Yangni Deng, International Journal of Biological Macromolecules Cancer Cell GrowthMedicineGlycobiologyPhytochemicalLycium Barbarum Fruit	2020	80
Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment Rui Wang, Man-Qin Zeng, Yuwei Wu, Food Chemistry Ph Shifting TreatmentMicro-encapsulationPulsed Electric FieldNano-drug DeliveryProtein Engineering	2023	51
Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and β-lactoglobulin nanodispersions Zhiwei Liu, Yingxue Zhou, Lang‐Hong Wang, Food Hydrocolloids BiochemistryInteraction MechanismAntioxidant ActivityPolysaccharideCarbohydrate-protein Interaction	2021	49
Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding Xiaoyun Fei, Yuzhong Yan, Lang‐Hong Wang, Food Research International Food ChemistryFood ColloidEngineeringBiochemistryProtein Folding	2023	42
Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure Bo-Ru Chen, Yongxin Teng, Lang‐Hong Wang, International Journal of Biological Macromolecules Food ChemistryBiopolymer GelEngineeringCorn Starch GelBiotechnology	2022	37
Metabolic Properties, Functional Characteristics, and Practical Application of <i>Streptococcus thermophilus</i> Yanyan Huang, Yun‐hui Lu, Xintong Liu, Food Reviews International Lactose IntoleranceProbioticFood FermentationBiochemistryBioenergetics	2023	29
Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex Zhong Han, Ze-Ling Chen, Xindong Xu, Food Hydrocolloids	2024	26
Exploration of the regulatory mechanism of pulsed electric field on the aggregation behavior of soybean protein isolates Rui Wang, Pei-Feng Guo, Jinpeng Yang, Food Hydrocolloids Aggregation BehaviorHealth SciencesBiochemistryBioanalysisBiotechnology	2024	26
Development of starch-based films with enhanced hydrophobicity and antimicrobial activity by incorporating alkyl ketene dimers and chitosan for mango preservation Yanyan Huang, Qing‐bo Yao, Rui Wang, Food Chemistry	2024	26

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