Peng Wang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Previous Organizations / Institutes
The organizations / institutes from the scholar's other articles in the past ten years
Research Subjects
Peng Wang has a total of 40 co-authors. Here are the top co-authors by number of shared publications:
- Zhigang Xiao
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
9 shared publications Xiaoshuai Yu
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
6 shared publicationsYumin Duan
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
5 shared publicationsLishuang Wang
College of Liaoning Agricultural Vocational and Technical, Yingkou 115009, PR China
3 shared publicationsAhmed S.M. Saleh
Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Egypt
2 shared publicationsHe Liu
College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, China
2 shared publications
Latest Publications
- 22 January 2026
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 344 (Pt 2) , 150426
Study of polyphenol-pea protein isolate nanofiber interactions: Conformational changes and emulsification stability mechanisms
- 22 January 2026
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 344 (Pt 2) , 150426
Study of polyphenol-pea protein isolate nanofiber interactions: Conformational changes and emulsification stability mechanisms
- 22 December 2025
- Published by Elsevier in Food Research International
- Vol. 226, 118197
Impact of rice protein amyloid fibrils on texture, flavor, digestibility and structural properties of extruded soy protein isolate
- 22 December 2025
- Published by Elsevier in Food Research International
- Vol. 226, 118197
Impact of rice protein amyloid fibrils on texture, flavor, digestibility and structural properties of extruded soy protein isolate
- 15 December 2025
- Published by Elsevier in Food Research International
- Vol. 225, 118053
Construction of 3D printable native-modified corn starch composites gels as dysphagia diet: Crucial role of modified starch
- 15 December 2025
- Published by Elsevier in Food Research International
- Vol. 225, 118053
Construction of 3D printable native-modified corn starch composites gels as dysphagia diet: Crucial role of modified starch
- 5 December 2025
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 337 (Pt 1) , 149524
Aggregation mechanism of soybean protein isolate for the formation of plant protein-based meat analogs during high moisture extrusion
- 5 December 2025
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 337 (Pt 1) , 149524
Aggregation mechanism of soybean protein isolate for the formation of plant protein-based meat analogs during high moisture extrusion
- 17 April 2025
- Published by Elsevier in Food Research International
- Vol. 211, 116365
Development and characterization of soy protein isolate-based emulsion films with green sichuan pepper essential oil: Functional and structural insights
- 17 April 2025
- Published by Elsevier in Food Research International
- Vol. 211, 116365
Development and characterization of soy protein isolate-based emulsion films with green sichuan pepper essential oil: Functional and structural insights
- 22 March 2025
- Published by Elsevier in Food Chemistry
- Vol. 480, 143974
Different interaction behaviors of rice glutelin with amylose and amylopectin within starch under the extrusion environment
- 22 March 2025
- Published by Elsevier in Food Chemistry
- Vol. 480, 143974
Different interaction behaviors of rice glutelin with amylose and amylopectin within starch under the extrusion environment
- 30 December 2022
- Published by Elsevier in Carbohydrate Polymers
- Vol. 304, 120513
Understanding effects of glutelin on physicochemical and structural properties of extruded starch and the underlying mechanism
- 30 December 2022
- Published by Elsevier in Carbohydrate Polymers
- Vol. 304, 120513
Understanding effects of glutelin on physicochemical and structural properties of extruded starch and the underlying mechanism
- 16 November 2022
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 225, 277-285
Effect of extrusion parameters on the interaction between rice starch and glutelin in the preparation of reconstituted rice
- 16 November 2022
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 225, 277-285
Effect of extrusion parameters on the interaction between rice starch and glutelin in the preparation of reconstituted rice