Ying Wang

bohai university

H指数:20

被引数:1,322

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Heat stress compromises nutritional quality and flavor of bovine raw milk: Evidence from multi-omics analyses

热应激会损害牛原料奶的营养质量和风味：多组学分析的证据

Food Chemistry: X

IF8.2

2025-12-030

OAAI

Stabilization mechanism of ultrasonic treatment on diacylglycerol emulsion based on soy protein isolate and sodium alginate and its effect on diacylglycerol oxidation

基于大豆分离蛋白和海藻酸钠的 DAG 乳液超声处理的稳定化机制及其对 DAG 氧化的影响

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-12-010

Unlocking the Potential of Plant-Based Egg Analogs: Mechanisms, Challenges, and Strategies for Diverse Food Systems

植物基蛋类替代品的潜力开发：机制、挑战及多样化食品系统的策略

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2025-09-160

PRE

Impact of gelatin/K-carrageenan ratio in the properties of bigels for food applications

凝胶蛋白/卡拉胶比例对食品应用中双凝胶性质的影响

Food and Bioproducts Processing

IF3.4

2025-07-220

PRE

Physicochemical, structural, foaming, and rheological properties of soybean peptide aggregates obtained from enzymatic by-products

从酶法副产物中获得的豆粕肽聚集体的物理化学、结构、起泡和流变特性

FOOD HYDROCOLLOIDS

IF12.4

2025-07-010

PRE

Gelatin-wax-based bigel System: Innovative research on a low-calorie fat substitute

明胶-蜡基双凝胶体系：低热量脂肪替代品的创新研究

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-05-010

OAAI

Temperature-Enhanced Purine Metabolism-Based Versatile SERS Platform for Rapid Clinical Pathogens Diagnosis and Drug-Resistant Assessment

温度增强嘌呤代谢基多功能的SERS平台，用于快速临床病原体诊断和耐药性评估

ANALYTICAL CHEMISTRY

IF6.7

2025-01-290

PRE

Preparation of a bigel system based on k-carrageenan hydrogel and beeswax oleogel and the effect of starch on the bigel properties

基于k-卡拉胶水凝胶和蜂蜡油凝胶的bigel体系的制备及淀粉对bigel性能的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-08-016

OAAI

Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates

FOOD HYDROCOLLOIDS

IF12.4

2024-06-0115

PRE

Effect of metal ions on haze formation in blackberry wine

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-011

OAAI

Influence of pH-shifting and transglutaminase on the freeze-thaw stability and thermal gel properties of mung bean protein-based liquid egg substitute prepared with two different oil phases

FOOD HYDROCOLLOIDS

IF12.4

2024-01-018

PRE

Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties

FOOD HYDROCOLLOIDS

IF12.4

2023-08-0136

PRE

Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate

超声辅助酶催化猪油与甘油单月桂酸酯酯交换制备甘油二酯及其表征

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-05-016

OAAI

Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion

CARBOHYDRATE POLYMERS

IF12.5

2023-04-0126

PRE

Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement

FOOD CHEMISTRY

IF9.8

2023-03-015

PRE

Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-03-0118

PRE

An electric-field instrument for accelerated aging to improve flavor of Chinese Baijiu

一种电场加速陈化改善白酒风味的仪器

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-015

OAAI

Critical realism: a methodological design for destination food mage research

TOURISM RECREATION RESEARCH

IF2.6

2022-09-025

PRE

Complex coacervation of soy protein isolate-limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application

FOOD SCIENCE & NUTRITION

IF3.8

2022-08-076

Stabilisation of oleofoams by lauric acid and its glycerol esters

月桂酸及其甘油酯对油脂的稳定作用

FOOD CHEMISTRY

IF9.8

2022-08-0128

PRE

Ying Wang

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