Author

Weiwen Duan

Institution: Guangdong Ocean University

Observed institutions: Hezhou University, Guangdong Ocean University

ORCID: 0000-0002-8265-7086

Observed ORCID: 0000-0002-8265-7086

OpenAlex ID: A5061065658

Investigation of the relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis

2023 · Weiwen Duan, Hui Qiu, et al. · Food Hydrocolloids · 45

Ultrasonic microwave-assisted extraction of polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans

2017 · Qun Yu, Chuan Li, et al. · Czech Journal of Food Sciences · 36

Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide

2023 · Weiwen Duan, Hui Qiu, et al. · Foods · 33

Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength

2023 · Weiwen Duan, Hui Qiu, et al. · Frontiers in Sustainable Food Systems · 23

Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide

2023 · Kyi Kyi Htwe, Weiwen Duan, et al. · Food Research International · 19

Effect of dense phase carbon dioxide on the digestive properties of shrimp surimi gels: Insight from digestive kinetic

2025 · Kyi Kyi Htwe, Yantao Yin, et al. · Food Research International · 10

Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide

2024 · Hui Qiu, Weiwen Duan, et al. · International Journal of Biological Macromolecules · 9

Reducing allergenicity of Trachinotus ovatus parvalbumin: Insights into digestibility and IgE-binding ability after dense phase CO₂ treatment

2025 · Hui Qiu, Weiwen Duan, et al. · International Journal of Biological Macromolecules · 1

Works count: 8

Citation count: 176

H-index: 7

I10-index: 6