F. J. Wang

1 works

Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

1. Mechanistic insights into degradation of yam waxiness for freeze-thaw: The interference of ice crystals on dynamic behavior of starch chains

   Ye Li, Zhenjiang Zhou, Weisu Huang +5

   ArticleFood composition and propertiesFood Research International20260 citations

   ABIABI:AkademIndex/openalex/2026.article.000169