Pingwei Wen

Preparation and Characterization of ZrO2 Polycrystalline Ceramic Foam Catalyst for Production of Biodiesel

R. Ruan, Yun Pu Wang, Yuhuan Liu, 2016 .

Production of bio-oil from agricultural waste by using a continuous fast microwave pyrolysis system.

R. Ruan, Yuhuan Liu, Pingwei Wen, 2018, Bioresource technology.

Two water-soluble polysaccharides from mung bean skin: Physicochemical characterization, antioxidant and antibacterial activities

L. Jiang, Pingwei Wen, Yi Chen, 2020 .

Preparation, characterization, antioxidant activity and protective effect against cellular oxidative stress of phosphorylated polysaccharide from Cyclocarya paliurus.

Pingwei Wen, Jianhua Xie, Jianhua Xie, 2020, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Sulfated modification enhanced the antioxidant activity of Mesona chinensis Benth polysaccharide and its protective effect on cellular oxidative stress.

Pingwei Wen, Jianhua Xie, Yi Chen, 2019, International journal of biological macromolecules.

Anti-diabetic properties of Momordica charantia L. polysaccharide in alloxan-induced diabetic mice.

Pingwei Wen, Jianhua Xie, J. Shi, 2015, International journal of biological macromolecules.

Catalytic co-pyrolysis of Alternanthera philoxeroides and peanut soapstock via a new continuous fast microwave pyrolysis system.

R. Ruan, Yuhuan Liu, Pingwei Wen, 2019, Waste management.

Syntheses of 5-Hydroxymethylfurfural Through Glucose Dehydration in Diphasic Solvent System on ZrO2 and SO42−/TiO2-SiO2 Catalyst

R. Ruan, Yuhuan Liu, Pingwei Wen, 2016 .

Conversion of woody oil into bio-oil in a downdraft reactor using a novel silicon carbide foam supported MCM41 composite catalyst

R. Ruan, Yuhuan Liu, Pingwei Wen, 2019, RSC advances.

The decrease of Ara h 2 allergenicity by glycation is determined by reducing sugar chain length and isomers

Hong Wang, Pingwei Wen, Z. Tu, 2023, Food Chemistry.

Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS.

Hong Wang, Jinghong Xu, Pingwei Wen, 2023, Food chemistry.

Effect of purple red rice bran anthocyanins on pasting, rheological and gelling properties of rice starch.

G. Wang, Pingwei Wen, Yi Chen, 2023, International Journal of Biological Macromolecules.