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Gels (Basel, Switzerland)|December 27, 2024
Steam Explosion Modified κ-Carrageenan Structure and Its Jelly ApplicationMengfan Lin, Qingyu Yang, Changrong Wang, et al.
Foods (Basel, Switzerland)|September 9, 2023
The Principle of Steam Explosion Technology and Its Application in Food Processing By-ProductsChangrong Wang, Mengfan Lin, Qingyu Yang, et al.
International Journal of Biological Macromolecules|March 16, 2024
Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuitsChangrong Wang, Mengfan Lin, Yibin Li, et al.
Foods (Basel, Switzerland)|May 14, 2022
Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC-IMS and Electronic Tongue TechnologyRuirong Lin, Hongfei Yuan, Changrong Wang, et al.
Food Research International (Ottawa, Ont.)|May 5, 2026
Orchestrating the oriented fibrous architecture in high-moisture soy protein extrudates via Tremella fuciformis stem dietary fiberChangrong Wang, Jingyi Lin, Zhizhi Yang, et al.
SAGE Open Medical Case Reports|September 30, 2024
Mixed epithelial and stromal tumor of the seminal vesicle: A case report and literature reviewChangrong Wang, Jingjing Xiang, Yuyong Wang
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