Wu Fengfeng

Dr. Wu Fengfeng


Research Focus & Metrics

Academic Career Length

12Years (2015-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 February 2016 in Carbohydrate Polymers
Verified
Journal Article
Closed access
HTHan Tao
Han Tao
PWPei Wang
Pei Wang
WFWu Fengfeng
Wu Fengfeng
ZJZhengyu Jin
Zhengyu Jin
XXXueming Xu
Xueming Xu

27 April 2015 in Starch - Stärke
Verified
Journal Article
Closed access
PDF file
HTHan Tao
Han Tao
PWPei Wang
Pei Wang
BABarkat Ali
Barkat Ali
WFWu Fengfeng
Wu Fengfeng
ZJZhengyu Jin
Zhengyu Jin
XXXueming Xu
Xueming Xu

1 January 2016 in Food Chemistry
Verified
Journal Article
Closed access
HTHan Tao
Han Tao
PWPei Wang
Pei Wang
BABarkat Ali
Barkat Ali
WFWu Fengfeng
Wu Fengfeng
ZJZhengyu Jin
Zhengyu Jin
XXXueming Xu
Xueming Xu

10 October 2016 in RSC Advances
Verified
Journal Article
Closed access
PDF file
HTHan Tao
Han Tao
PWPei Wang
Pei Wang
WFWu Fengfeng
Wu Fengfeng
ZJZhengyu Jin
Zhengyu Jin
XXXueming Xu
Xueming Xu
Native wheat starch was frozen at different rates (0.18, 0.37 and 1.54 °C min−1) and then evaluated for dough making.

15 January 2021 in Starch - Stärke
Verified
Journal Article
Closed access
PDF file
XZXueying Zhao
Xueying Zhao
XXXueming Xu
Xueming Xu
YJYamei Jin
Yamei Jin
DXDan Xu
Dan Xu
WZWenya Zhang
Wenya Zhang
WFWu Fengfeng
Wu Fengfeng

15 November 2021 in Starch - Stärke
Verified
Journal Article
Closed access
PDF file
JXJiating Xie
Jiating Xie
SWSiwen Wei
Siwen Wei
XXXueming Xu
Xueming Xu
DXDan Xu
Dan Xu
YJYamei Jin
Yamei Jin
WFWu Fengfeng
Wu Fengfeng