Wang J - Search Results

1

Molten globule-state protein structure: Perspectives from food processing applications.

Lou K, Zheng Y, Wang L, Zhou C, Wang J, Pan D, Wu Z, Cao J, Zhang H, Xia Q. Lou K, et al. Among authors: wang l, wang j. Food Res Int. 2024 Dec;198:115318. doi: 10.1016/j.foodres.2024.115318. Epub 2024 Nov 12. Food Res Int. 2024. PMID: 39643361 Review.

2

Contribution of process-induced molten-globule state formation in duck liver protein to the enhanced binding ability of (E,E)-2,4-heptadienal.

Han C, Zheng Y, Wang L, Zhou C, Wang J, He J, Sun Y, Cao J, Pan D, Xia Q. Han C, et al. Among authors: wang l, wang j. J Sci Food Agric. 2023 May;103(7):3334-3345. doi: 10.1002/jsfa.12499. Epub 2023 Feb 23. J Sci Food Agric. 2023. PMID: 36786016

3

Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat.

Cheng Y, Zheng Y, Cai X, Wang L, Zhou C, Cao J, Tong C, Wang J, Sun Y, Wang Z, Barba FJ, Pan D, Wu Z, Xia Q. Cheng Y, et al. Among authors: wang l, wang j, wang z. Food Res Int. 2024 Dec;197(Pt 1):115166. doi: 10.1016/j.foodres.2024.115166. Epub 2024 Oct 5. Food Res Int. 2024. PMID: 39593377

4

Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products.

Liu Y, Li X, Chen Z, Yu J, Wang F, Wang J. Liu Y, et al. Among authors: wang f, wang j. Food Chem. 2014 May 15;151:459-65. doi: 10.1016/j.foodchem.2013.11.089. Epub 2013 Nov 26. Food Chem. 2014. PMID: 24423557

5

Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties.

Liu M, Deng N, Li H, Hou X, Zhang B, Wang J. Liu M, et al. Among authors: wang j. Food Res Int. 2024 Apr;182:114187. doi: 10.1016/j.foodres.2024.114187. Epub 2024 Mar 1. Food Res Int. 2024. PMID: 38519195

6

Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics.

Liu M, Deng N, Hou X, Zhang B, Li H, Wang J. Liu M, et al. Among authors: wang j. Food Chem. 2024 Jun 15;443:138550. doi: 10.1016/j.foodchem.2024.138550. Epub 2024 Jan 22. Food Chem. 2024. PMID: 38277936

7

Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste.

Deng N, Li Z, Li H, Cai Y, Li C, Xiao Z, Zhang B, Liu M, Fang F, Wang J. Deng N, et al. Among authors: wang j. Food Chem X. 2023 Oct 26;20:100967. doi: 10.1016/j.fochx.2023.100967. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 38144735 Free PMC article.

8

The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures: Effects of composite ratio.

Fang F, Tian Z, Cai Y, Huang L, Van der Meeren P, Wang J. Fang F, et al. Among authors: wang j. Food Chem. 2024 Oct 1;454:139803. doi: 10.1016/j.foodchem.2024.139803. Epub 2024 May 24. Food Chem. 2024. PMID: 38810448

9

Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution.

Li H, Deng N, Cai Y, Yang J, Ouyang F, Liu M, Wang J. Li H, et al. Among authors: wang j. Food Chem X. 2024 Aug 18;23:101751. doi: 10.1016/j.fochx.2024.101751. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39257494 Free PMC article.

10

Combination effects of salts and cold storage on the formation of protein-bound N^ɛ-(carboxymethyl)lysine and N^ɛ-(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork.

Niu L, Sun X, Tang J, Wang J, Wang J, Rasco BA, Lai K, Fan Y, Huang Y. Niu L, et al. Among authors: wang j. Food Chem. 2018 Oct 30;264:455-461. doi: 10.1016/j.foodchem.2018.05.054. Epub 2018 May 16. Food Chem. 2018. PMID: 29853401

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