Ning Wang

northeast agricultural university - china

H指数:22

被引数:1,725

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荣誉奖项

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Development of a novel soybean protein isolate - rice bran wax bigel system: Effects of alternating electric field pretreatment and hydrogel/oleogel ratio on bigel properties

新型大豆分离蛋白-米糠蜡bigel体系的开发：交变电场预处理和凝胶/油凝胶比对bigel性质的影响

Food Hydrocolloids

IF12.4

2025-10-310

PRE

Alternating electric field/non-thermal effect strategy driven modification of hemp seed protein: Multi-spectroscopic structural analysis, computer simulation distribution model

交替电场/非热效应策略驱动的工业大麻种子蛋白改性：多光谱结构分析，计算机模拟分布模型

FOOD HYDROCOLLOIDS

IF12.4

2025-07-011

PRE

Study on the flow and pressure pulsation characteristics in the hump region of pump- turbine based on C-shaped blade design

基于C形叶片设计的泵水轮机驼峰区域流场和压力脉动特性研究

JOURNAL OF ENERGY STORAGE

IF9.8

2025-05-010

PRE

Experimental investigation of hypobaric storage effect on freshness-keeping of strawberries

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-01-010

PRE

Effect of ohmic heating-assisted glycation reaction on the properties of soybean protein isolate-chitosan complexes

欧姆加热辅助糖基化反应对大豆分离蛋白-壳聚糖复合物性质的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-12-011

PRE

Investigating the impact of ultrasound on the structural, physicochemical, and emulsifying characteristics of Dioscorin: Insights from experimental data and molecular dynamics simulation

FOOD CHEMISTRY

IF9.8

2024-09-012

PRE

Non-covalent interaction between soybean protein isolate and naringenin: Focused on binding mechanism, interface behavior, and functional properties

FOOD HYDROCOLLOIDS

IF12.4

2024-08-018

PRE

Preparation of soy protein isolate-naringin-chitosan protein gel: Synergistic effect of ohmic heating pre-treatment and chitosan addition

FOOD HYDROCOLLOIDS

IF12.4

2024-08-013

PRE

The effect of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-07-012

OAAI

Oil-in-water and oleogel-in-water emulsion encapsulate with hemp seed oil containing A9-tetrahydrocannabinol and cannabinol: Stability, degradation and in vitro simulation characteristics

FOOD CHEMISTRY

IF9.8

2024-06-012

PRE

Effect of jujube powder addition on the aroma profile of quinoa snacks (QS)

FOOD SCIENCE & NUTRITION

IF3.8

2024-05-061

PRE

Optimization, validation, and application of a liquid chromatography-tandem mass spectrometry method for the determination of 47 banned drug and related chemical residues in livestock urine using graphitized carboxyl multi-walled carbon nanotubes-based QuEChERS extraction

JOURNAL OF CHROMATOGRAPHY A

IF4

2024-04-011

PRE

Effect of dynamic high-pressure microfluidization treatment on soybean protein isolate-rutin non-covalent complexes

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-02-015

PRE

Optimization of a QuEChERS-LC-MS/MS method for 51 pesticide residues followed by determination of the residue levels and dietary intake risk assessment in foodstuffs

FOOD CHEMISTRY

IF9.8

2024-02-0112

PRE

Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties

大豆分离蛋白-单宁酸复合稳定乳液的微流化: 乳液特性，稳定性和体外消化特性的表征

FOOD CHEMISTRY

IF9.8

2024-01-0137

PRE

Combining multi-spectroscopy analysis and interfacial properties to research the effect of ultrasonic treatment on soybean protein isolate-tannic acid complexes

FOOD HYDROCOLLOIDS

IF12.4

2023-12-0117

PRE

Dynamic high-pressure microfluidization assist in stabilizing hemp seed protein-gum Arabic bilayer emulsions: Rheological properties and oxidation kinetic model

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2023-11-014

PRE

Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability

超声处理米糠蛋白-单宁酸稳定水包油乳液: 微观结构、流变特性和乳液稳定性研究

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-10-0111

OAAI

Revealing the mechanism underlying the effects of γ-aminobutyric acid-dioscorin interactions on dioscorin structure and emulsifying properties by molecular dynamic simulations

FOOD RESEARCH INTERNATIONAL

IF8

2023-09-013

PRE

Ad ances i strategies to ass e the ic obial safety of food associated ice Advances in strategies to assure the microbial safety of food-associated ice

future foods

IF7.2

2023-06-019

OAAI

Ning Wang

个人简介

教育背景

工作经历

荣誉奖项

研究方向