Lang-hong Wang

Foshan University

China

  • Foshan University

SCHOLARLY PAPERS

3

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32

TOTAL CITATIONS

0

Scholarly Papers (3)

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1.

Development of Starch-Based Films with Enhanced Hydrophobicity and Antimicrobial Activity by Alkyl Ketene Dimers and Chitosan Incorporation for Fruit Preservation Applications

Number of pages: 38 Posted: 18 Sep 2024
Yan-yan Huang, Qing-bo Yao, Rui Wang, Lang-hong Wang, Jian Li, Boru Chen, Feng-song Liu and Xin-An Zeng
Foshan University, Foshan University, Foshan University, Foshan University, Foshan University, Jiangnan University, Guangxi University and South China University of Technology
Downloads 21 (1,147,244)

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starch, Hydrophobic modification, Alkyl ketene dimer, Mango preservation, food packaging

2.

Cinnamaldehyde Enhanced Starch/Chitosan Composite Films: A One-Pot Engineered Solution for Extended Fruit Shelf Life

Number of pages: 45 Posted: 02 May 2025
Qing-bo Yao, Yan Chen, Zhizhi Zhang, Wei-jian Chen, Rui Wang, Lang-hong Wang, Yan-yan Huang, Feng-song Liu and Xin-An Zeng
Foshan University, Foshan University, Foshan University, Foshan University, Foshan University, Foshan University, Foshan University, Guangxi University and South China University of Technology
Downloads 10 (1,275,442)

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Starch-based film, Chitosan, Chemical Modification, Cinnamaldehyde, Fruit preservation

3.

Elucidation of the Molecular Mechanism for the Phenolic Acid Removing the Fishy Flavour Bound to Proteins in Sea Bass

Number of pages: 40 Posted: 12 May 2025
Huanqing Lei, Yaoxing Chen, Rui Wang, Qiaohui Zeng, Lang-hong Wang, Jian Li, Wenhao Lin, Xin-An Zeng, ZHONG HAN, Ji Ma and Ruoyong Wang
South China University of Technology, South China University of Technology, Foshan University, Foshan University, Foshan University, Foshan University, affiliation not provided to SSRN, South China University of Technology, South China University of Technology, South China University of Technology and affiliation not provided to SSRN
Downloads 1 (1,336,229)

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Fishy flavour removal, Protein-phenolic acids interaction, Protein-flavour interaction, Molecular dynamics mechanism.