Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels
2017 · Food Chemistry · 39 citations
https://doi.org/10.1016/j.foodchem.2017.07.096
M
Mengyao Wang
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Mengyao Wang is an academic researcher from Boston University. The author has contributed to research in topics: Spectroscopy and Chemometric Analyses & Genetic Associations and Epidemiology & Epigenetics and DNA Methylation. The author has an h-index of 14, co-authored 58 publications.
ORCID: 0009-0005-5135-0224Papers by this author
worksExploring the impact of lenticels on the detection of soluble solids content in apples and pears using hyperspectral imaging and one-dimensional convolutional neural networks
2025 · Food Research International · 17 citations
https://doi.org/10.1016/j.foodres.2025.115960
Research on Designing Context-Aware Interactive Experiences for Sustainable Aging-Friendly Smart Homes
2024 · Electronics · 16 citations
https://doi.org/10.3390/electronics13173507
Exploring the optical response of water status and light propagation in bruised ‘Korla’ fragrant pear tissues based on low-field nuclear magnetic resonance coupled with Monte Carlo simulation
2025 · Food Chemistry · 14 citations
https://doi.org/10.1016/j.foodchem.2025.143504
Intestinal Nogo-B reduces GLP1 levels by binding to proglucagon on the endoplasmic reticulum to inhibit PCSK1 cleavage
2024 · Nature Communications · 4 citations
https://doi.org/10.1038/s41467-024-51352-3
Interventions to improve mental help-seeking behaviours in individuals with depressive symptoms: a systematic review and meta-analysis
2025 · BMC Psychiatry · 2 citations
https://doi.org/10.1186/s12888-025-06976-0
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