Author

Wenfu Hou

Observed name: Wenfu HOU

Institution: Wuhan Polytechnic University

Observed institutions: Wuhan Polytechnic University, Tianjin University

ORCID: 0000-0002-8084-3037

Observed ORCID: 0000-0002-8084-3037

OpenAlex ID: A5079071441

Structure and dyeing properties of some anthraquinone violet acid dyes

1997 · Yuzhen Zhang, Wenfu Hou, et al. · Dyes and Pigments · 25

Machine learning-based meat freshness evaluation: principle, pipeline and application

2026 · Yahong Han, Xiaoxue Jia, et al. · Critical Reviews in Food Science and Nutrition · 5

The influence of methyl groups on the colour and dyeing properties of acid dyes derived from 1-amino-4-bromo-anthraquinone-2-sulphonic acid and arylamines

1996 · Yuzhen Zhang, Wenfu Hou · Dyes and Pigments · 5

Research Advances in Zein-Based Nanoparticles: Fabrication, Structural Design, Characterization, and Functions

2026 · Juyuan Wang, Qiwan Si, et al. · Journal of Agricultural and Food Chemistry · 4

Mechanism of Myofibrillar Protein Structural Changes in Duck Legs during Vacuum Low-temperature Braising

2026 · Yan YANG, Bin XU, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

Drying‐dependent functional enhancement of surimi‐based fish cakes by lotus root powder: role of phenolic–protein interactions in oxidative stability and gel structure

2026 · Hongxun Wang, Jiajie Deng, et al. · Journal of the Science of Food and Agriculture

Machine learning-based meat freshness evaluation: principle, pipeline and application

2026 · Yahong Han, Xiaoxue Jia, et al. · Figshare

Works count: 8

Citation count: 41

H-index: 4

I10-index: 1