Lang‐Hong Wang

Foshan University — China

Agricultural and Biological Sciences · Life Sciences

16h-index799citations38works9.02yr avg
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Research Topics

Proteins in Food Systems(10), Microbial Inactivation Methods(10), Meat and Animal Product Quality(7), Plasma Applications and Diagnostics(5), Protein Hydrolysis and Bioactive Peptides(5)

Publications38 total

Advances in Biological Functions and Applications of Feeding Microorganism-derived Extracellular Vesicles
Probiotics and Antimicrobial Proteins·2025
Biogenic amines in fermented foods: A comprehensive review from formation pathways, risk analysis, detection technologies to control measures
Food Research International·2025· 2 cited
Uric Acid-Reducing Potential of Limosilactobacillus Fermentum FOSU YHD19: A Comprehensive Genomic and Phenotypic Study
Probiotics and Antimicrobial Proteins·2025
A bilayer emulsion gel stabilized by succinylated whey protein isolate and chitosan for delivering curcumin: Characterization, stability, and digestive properties
International Journal of Biological Macromolecules·2025· 2 cited
Elucidation of the molecular mechanism for the phenolic acid removing the fishy odor bound to proteins in sea bass
Food Chemistry·2025· 2 cited
Cinnamaldehyde enhanced starch/chitosan composite films: A one-pot engineered solution for extended fruit shelf life
Carbohydrate Polymers·2025· 3 cited
Pulsed electric fields disaggregating chlorophyll aggregates and boosting its biological activity
Food Research International·2025· 11 cited
Enhancement of chickpea protein functionalities through higher-intensity pulsed electric field: Insights into protein aggregations and structural changes
Food Hydrocolloids·2025· 21 cited
Atomevo-odor: A database for understanding olfactory receptor-odorant pairs with multi-artificial intelligence methods
Food Chemistry·2025· 4 cited
Elucidation of the Molecular Mechanism for the Phenolic Acid Removing the Fishy Flavour Bound to Proteins in Sea Bass
SSRN Electronic Journal·2025Open Access
Cinnamaldehyde Enhanced Starch/Chitosan Composite Films: A One-Pot Engineered Solution for Extended Fruit Shelf Life
SSRN Electronic Journal·2025Open Access
Development of starch-based films with enhanced hydrophobicity and antimicrobial activity by incorporating alkyl ketene dimers and chitosan for mango preservation
Food Chemistry·2024· 27 cited
Mechanochemical activation of 2D MnPS3 for sub-attomolar sensing
Nature Communications·2024· 8 citedOpen Access
Exploration of the regulatory mechanism of pulsed electric field on the aggregation behavior of soybean protein isolates
Food Hydrocolloids·2024· 27 cited
From Laboratory to Industry: The Evolution and Impact of Pulsed Electric Field Technology in Food Processing
Food Reviews International·2024· 20 cited
Novel thawing method of ultrasound-assisted slightly basic electrolyzed water improves the processing quality of frozen shrimp compared with traditional thawing approaches
Ultrasonics Sonochemistry·2024· 11 citedOpen Access
Resistance of Alicyclobacillus acidoterrestris spores to atmospheric cold plasma: Insights from sporulation temperature and mechanism analysis
Innovative Food Science & Emerging Technologies·2024· 7 cited
Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
Food Hydrocolloids·2024· 26 citedOpen Access
Development of Starch-Based Films with Enhanced Hydrophobicity and Antimicrobial Activity by Alkyl Ketene Dimers and Chitosan Incorporation for Fruit Preservation Applications
SSRN Electronic Journal·2024Open Access
Triboelectric Nanogenerator-Based Electronic Sensor System for Food Applications
Electronics·2023· 3 citedOpen Access
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Frequent Co-authors

Xin‐An Zeng(16), Xin‐An Zeng(13), Zhong Han(7), Rana Muhammad Aadil(7), Yanyan Huang(5), Qing‐bo Yao(5), Feiyue Xu(4), Boru Chen(4), Yongxin Teng(4), Rui Wang(4), Rui Wang(3), Qing‐Hui Wen(3), Jun‐Hu Cheng(3), Xindong Xu(3), Yanyan Huang(3), Bing Yan(3), Huanqing Lei(3), Qiaohui Zeng(3), Fengsong Liu(3), Zhongfu Wang(2)