Wang R - Search Results

1

Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics.

Guo BX, Chen CY, Wang R, Liu YH, Meng JJ, Liu HM, Wang XD. Guo BX, et al. Among authors: wang xd, wang r. Food Chem X. 2024 Sep 17;24:101840. doi: 10.1016/j.fochx.2024.101840. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39377081 Free PMC article.

2

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS.

Wang R, Wu LX, Guo BX, Zhao PH, Yin WT, Liu HM, Mei HX, Duan YH. Wang R, et al. Food Chem X. 2024 Feb 9;21:101203. doi: 10.1016/j.fochx.2024.101203. eCollection 2024 Mar 30. Food Chem X. 2024. PMID: 38384683 Free PMC article.

3

Effect of κ-carrageenan on the gelation properties of oyster protein.

Jiang S, Ma Y, Wang Y, Wang R, Zeng M. Jiang S, et al. Among authors: wang y, wang r. Food Chem. 2022 Jul 15;382:132329. doi: 10.1016/j.foodchem.2022.132329. Epub 2022 Feb 3. Food Chem. 2022. PMID: 35134723

4

High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion.

Tang W, Wang R, Li M, Zhang Q, He J, Liu D, Feng Y, Liu W, Liu J. Tang W, et al. Among authors: wang r. Food Chem. 2024 Jun 30;444:138669. doi: 10.1016/j.foodchem.2024.138669. Epub 2024 Feb 7. Food Chem. 2024. PMID: 38341915

5

Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system.

Wang R, Zeng Y, Liang J, Zhang H, Yi J, Liu Z. Wang R, et al. Food Res Int. 2024 Mar;179:113941. doi: 10.1016/j.foodres.2024.113941. Epub 2024 Jan 12. Food Res Int. 2024. PMID: 38342554

6

Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility.

Zhang Q, Zhu H, Wang R, He J, Ritzoulis C, Liu W, Tang W, Liu J. Zhang Q, et al. Among authors: wang r. Food Chem. 2024 Dec 18;469:142550. doi: 10.1016/j.foodchem.2024.142550. Online ahead of print. Food Chem. 2024. PMID: 39709919

7

Effect of yeast mannan treatments on ripening progress and modification of cell wall polysaccharides in tomato fruit.

Xie F, Yuan S, Pan H, Wang R, Cao J, Jiang W. Xie F, et al. Among authors: wang r. Food Chem. 2017 Mar 1;218:509-517. doi: 10.1016/j.foodchem.2016.09.086. Epub 2016 Sep 15. Food Chem. 2017. PMID: 27719943

8

Modifications of cell wall pectin in chilling-injured 'Friar' plum fruit subjected to intermediate storage temperatures.

Pan H, Wang L, Wang R, Xie F, Cao J. Pan H, et al. Among authors: wang l, wang r. Food Chem. 2018 Mar 1;242:538-547. doi: 10.1016/j.foodchem.2017.09.090. Epub 2017 Sep 19. Food Chem. 2018. PMID: 29037727

9

Compositional modifications of bioactive compounds and changes in the edible quality and antioxidant activity of 'Friar' plum fruit during flesh reddening at intermediate temperatures.

Wang R, Wang L, Yuan S, Li Q, Pan H, Cao J, Jiang W. Wang R, et al. Among authors: wang l. Food Chem. 2018 Jul 15;254:26-35. doi: 10.1016/j.foodchem.2018.01.169. Epub 2018 Jan 31. Food Chem. 2018. PMID: 29548451

10

Melatonin in fruit production and postharvest preservation: A review.

Wang SY, Shi XC, Wang R, Wang HL, Liu F, Laborda P. Wang SY, et al. Among authors: wang hl, wang r. Food Chem. 2020 Aug 1;320:126642. doi: 10.1016/j.foodchem.2020.126642. Epub 2020 Mar 19. Food Chem. 2020. PMID: 32217432 Review.

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