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Wei Wang

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

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64

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Scholarly Papers (2)

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1.

Enhanced Curcumin Delivery Behavior of Starch-Based Emulsion-Filled Gel by Granular and Molecular Starch Transformation: From Gel Formation to Controlled Release

Number of pages: 42 Posted: 25 Apr 2025
Xiaofei Wu, Shuangyue Wei, Xiaoqi Zhao, Yujia Hou, Yujia Zhang, Xueqiang Liu, Huan Rao, Dandan Zhao, Wei Wang, Jianxiong Hao and Xia Zhao
Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, affiliation not provided to SSRN, Hebei University of Science and Technology and Hebei University of Science and Technology
Downloads 41 (1,183,237)

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Emulsion, Hydrogel, Structure, Hydrophobic ingredient

2.

Contribution of Enzyme combination in Enhancing the Quality of Pastry Shaobing (Chinese crispy flatbread)

Number of pages: 29 Posted: 01 Nov 2025
Li Niu, Huan Rao, Xuechao Zheng, Weixiu Lu, Wei Wang, Mingkun Sun and Jianxiong Hao
Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, Hebei University of Science and Technology and Hebei University of Science and Technology
Downloads 23 (1,424,331)

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frozen dough, pastry Shaobing, protein properties, water properties, enzyme combination