Mengyu Wang

Effect of non-rubber components on the crosslinking structure and thermo-oxidative degradation of natural rubber

Yadong Lv, Yajiang Huang, Guangxian Li, 2022, Polymer Degradation and Stability.

Effects of different frozen storage conditions on the functional properties of wheat gluten protein in nonfermented dough

Mengyu Wang, Jie Zeng, H. Gao, 2022 .

Effect of frozen storage temperature on the protein properties of steamed bread

Yingxin Shi, Mengyu Wang, Jie Zeng, 2022, Food Science and Technology.

Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage

Xiaoling Tian, Mengyu Wang, Jie Zeng, 2022, Food Science and Technology.

Effect of Freeze-Thaw Cycles at Different Temperatures on the Properties of Gluten Proteins in Unfermented Dough

Yunfei Dai, Xiaoling Tian, Mengyu Wang, 2022, SSRN Electronic Journal.

Wear and aging behavior of vulcanized natural rubber nanocomposites under high-speed and high-load sliding wear conditions

Yadong Lv, Yajiang Huang, Mengyu Wang, 2022, Wear.

Effect of non-rubber components on the wear behavior of vulcanized natural rubber nanocomposites

Yajiang Huang, Mengyu Wang, Rui Wang, 2023, Materials Today Communications.