| Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd) W He, HY Chung Food microbiology 90, 103408, 2020 | 64 | 2020 |
| Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates W He, R Yang, W Zhao Food chemistry 277, 655-663, 2019 | 45 | 2019 |
| Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice … W He, W Zhao, R Yang Food Hydrocolloids 87, 679-690, 2019 | 32 | 2019 |
| Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd) W He, HY Chung Journal of the Science of Food and Agriculture 99 (6), 3024-3033, 2019 | 26 | 2019 |
| Development of a lexicon for red sufu W He, YP Chen, HY Chung Journal of sensory studies 33 (6), e12461, 2018 | 21 | 2018 |
| Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat Y Yao, W He, X Cai, AEDA Bekhit, B Xu International Journal of Food Science & Technology 57 (8), 4868-4878, 2022 | 20 | 2022 |
| Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of … W He, HY Chung Food research international 125, 108548, 2019 | 19 | 2019 |
| Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production W He, Z Chen, HY Chung Food Chemistry 378, 131988, 2022 | 12 | 2022 |
| Comparison of pivot profile, CATA, and pivot-CATA for the sensory profiling of instant black coffee S Wang, KH Ng, KH Yee, Y Tang, R Meng, W He Food Quality and Preference 108, 104858, 2023 | 11 | 2023 |
| Physicochemical, electronic nose and tongue, sensory evaluation determination combined with chemometrics to characterize Ficus hirta Vahl.(Moraceae) beer Y Chen, Z Wei, T Zhang, KH Ng, J Ye, W He Journal of Food Quality 2022, 1-13, 2022 | 7 | 2022 |
| Optimization of adlay (Coix lacryma-jobi) bran oil extraction: Variability in fatty acids profile and fatty acid synthase inhibitory activities W He, M Yin, R Yang, W Zhao Biocatalysis and agricultural biotechnology 28, 101740, 2020 | 7 | 2020 |
| The effect of acid‐deamidated wheat gluten on the sensory profile and consumer acceptance of ice cream W He, MAA Gasmalla, R Yang, W Zhao International journal of food science & technology 54 (1), 42-53, 2019 | 5 | 2019 |
| 谷朊粉改性及其在冰淇淋中应用研究 何文猛 无锡: 江南大学, 2014 | 5 | 2014 |
| Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts D Li, Y Zhang, R Jiang, W He Journal of Texture Studies 53 (2), 255-265, 2022 | 3 | 2022 |
| Immortalization and characterization of rat lingual keratinocytes in a high-calcium and feeder-free culture system using ROCK inhibitor Y-27632 Z Chen, W He, TCN Leung, HY Chung International Journal of Molecular Sciences 22 (13), 6782, 2021 | 3 | 2021 |
| Comparison of Pivot Profile (PP), Rate-All-That-Apply (RATA), and Pivot-CATA for the sensory profiling of commercial Chinese tea products S Wang, X Chen, E Wang, Y Zhang, Y Tang, Y Wei, W He Food Research International 173, 113419, 2023 | 1 | 2023 |
| Physiochemical characteristics and sensory properties of plant protein isolates–konjac glucomannan compound gels Y Yao, W He, B Xu Food Science & Nutrition 11 (9), 5063-5077, 2023 | 1 | 2023 |
| Flavoromics: An Integrated Approach to Flavor and Sensory Assessment-Chapter 5 Data Mining R Meng, W He CRC Press, 2023 | | 2023 |
| Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests R Li, W He Journal of Sensory Studies, e12867, 2023 | | 2023 |
| Analysis of Vegetables W He, B Xu Flavoromics, 212-242, 2023 | | 2023 |
Mohammed Abdalbasit A. GasmallaPhD of Food ScienceVerified email at vip.jiangnan.edu.cn
