Shengnan Wang

11PUBLICATIONS
12CO-AUTHORS
Food properties (incl. characteristics and health benefits)Composite and hybrid materialsInorganic materials (incl. nanomaterials)Proteins and peptidesFood packaging, preservation and processing
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Publications (11)

|Oct 05, 2025
Identification of novel saltiness-enhancing peptides from rice bran protein: AlphaFold3 modeling, molecular simulation, and sensory evaluation.

Hongbo Yi, Peng Wang, Jun Li

|Sep 01, 2025
Adhesion properties of soybean protein/transglutaminase/pectin composite adhesives improved by adjusting tannic acid content.

Ziyang Zhang, Shengnan Wang, Jingyi Long

|Jul 11, 2025
Stabilization mechanism and rheological properties of low pH-induced high internal phase emulsions by soy hull polysaccharides.

Liwen Xin, Shengnan Wang, Xinhong Liu

|May 04, 2025
Molecular elucidation of the identification of novel saltiness-enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel-like 4 (TMC4).

Peng Wang, Jun Li, Hongbo Yi

|Apr 22, 2025
Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein.

Peng Wang, Jun Li, Hongbo Yi

|Dec 13, 2023
Metal cation-induced conformational changes of soybean protein isolate/soybean soluble polysaccharide and their effects on high-internal-phase emulsion properties.

Guilan Zhao, Shengnan Wang, Yangyang Li

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Frequent Collaborators

6 joint publications

He Liu

3 joint publications

Lina Yang

3 joint publications

He Liu

3 joint publications

Na Zhang