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Cong Wang
Cong Wang
Bohai University
Food science
Chemistry
Biochemistry
Thiobarbituric acid
Gelatin
5
Papers
43
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The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi
2020
Food Hydrocolloids
Hongbo Mi
Yi Li
Cong Wang
Shumin Yi
Xuepeng Li
Jianrong Li
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Citations (10)
The effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi
2020
Journal of the Science of Food and Agriculture
Jingxin Chen
Tingyue Deng
Cong Wang
Hongbo Mi
Shumin Yi
Xuepeng Li
Jianrong Li
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Citations (16)
Characteristic and Functional Properties of Gelatin from the Bones of Alaska Pollock (Theragra chalcogramma) and Yellowfin Sole (Limanda aspera) with Papain-Aided Process
2019
Journal of Aquatic Food Product Technology
Hongbo Mi
Cong Wang
Jingxin Chen
Yongxia Xu
Xuepeng Li
Jianrong Li
Xiaotao Sun
Linchun Mao
Yongjun Ma
Minjun Lao
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Citations (4)
Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage
2017
Journal of the Science of Food and Agriculture
Hongbo Mi
Bo Zhao
Cong Wang
Shumin Yi
Yongxia Xu
Jianrong Li
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Citations (13)
Effect of Chitosan Coating Enriched with 6-gingerol on Red Drum Fillets Quality and Shelf Life during Refrigerated Storage
2017
Journal of Aquatic Food Product Technology
Hongbo Mi
Bo Zhao
Cong Wang
Yongxia Xu
Yongjun Ma
Linchun Mao
Jianrong Li
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