Lijuan Wang
Hexi University(CN)
Publications by Year
Research Areas
Food composition and properties, Seed and Plant Biochemistry, Microbial Inactivation Methods, Microbial Metabolites in Food Biotechnology, Meat and Animal Product Quality
Most-Cited Works
- → Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme(2021)89 cited
- → Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch(2020)81 cited
- → Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention(2018)75 cited
- → Superheated steam treatment improved flour qualities of wheat in suitable conditions(2017)57 cited
- → Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage(2020)18 cited
- → The Three‐Pronged Strategy: A Bilayer Hydrogel Treats Diabetic Chronic Wound through Microalgae Oxygen Therapy, Ag─FA NP Antibacterial, and Synergistic Scavenging of ROS(2025)9 cited
- → Chemical analysis of urinary calculi in pediatric patients exposed to infant formula milk powder contaminated with melamine(2009)5 cited
- → Dual-strategy microneedles of bio‑oxygen therapy and artificial enzyme anti-oxidation for psoriasis treatment(2024)5 cited
- → Quality improvement of grounded peanut using superheated steam treatment by the inhibition of microorganisms, lipase, and aflatoxin(2022)2 cited
- → Microneedle Patches Coloaded with 4-MSK and C. Reinhardtii Alleviate Melanin Deposition Through Multipathway Synergy(2025)1 cited