Lijun Wang
Queensland University of Technology(AU)Wuhan University(CN)Jiangsu Cancer Hospital(CN)Changzhou University(CN)Max Planck Institute for Biogeochemistry(DE)Taiyuan University of Science and Technology(CN)Henan Agricultural University(CN)China Agricultural University(CN)Nanjing Medical University(CN)
Publications by Year
Research Areas
Food composition and properties, Polysaccharides Composition and Applications, Proteins in Food Systems, Advanced Cellulose Research Studies, biodegradable polymer synthesis and properties
Most-Cited Works
- → Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation(2022)242 cited
- → Silicon Improves Water Use Efficiency in Maize Plants(2004)234 cited
- → Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability(2010)207 cited
- → In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)(2007)191 cited
- → Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl(2021)173 cited
- → Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein(2011)