Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes
2024 · Food Chemistry X · 24 citations
https://doi.org/10.1016/j.fochx.2024.101238
H
Haiou Wang
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150
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h-index
37
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Haiou Wang is an academic researcher from Hangzhou Medical College. The author has contributed to research in topics: Food Drying and Modeling & Legal and Regulatory Analysis & Linguistic, Cultural, and Literary Studies. The author has an h-index of 22, co-authored 128 publications.
ORCID: 0000-0003-1755-2648Papers by this author
worksEdible gum addition improves the quality of freeze-dried restructured strawberry blocks
2023 · Food Chemistry X · 12 citations
https://doi.org/10.1016/j.fochx.2023.100702
Density and viscosity of deep eutectic solvents at different temperatures and compositions: Measurement and prediction model
2024 · Asia-Pacific Journal of Chemical Engineering · 9 citations
https://doi.org/10.1002/apj.3035
β supported Fe2(MoO4)3: An efficient solid acidic heterogeneous catalyst for the synthesis of 2-Ethoxyethyl acetate
2024 · Microporous and Mesoporous Materials · 4 citations
https://doi.org/10.1016/j.micromeso.2024.112985
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