Wang R - Search Results

1

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

2

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

3

Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties.

Wang N, Wang R, Xing K, Huang Z, Elfalleh W, Zhang H, Yu D. Wang N, et al. Among authors: wang r. Food Chem. 2024 Jan 1;430:137065. doi: 10.1016/j.foodchem.2023.137065. Epub 2023 Aug 1. Food Chem. 2024. PMID: 37566978

4

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

5

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

6

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

7

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

8

Characterization of the key odorants of ripe Capparis spinosa L. fruit and changes in concentrations after storage by means of molecular sensory science.

Zhang Z, Liang M, Liu B, Wu Y, Wang R, Liu Y. Zhang Z, et al. Among authors: wang r. Food Chem. 2023 Mar 1;403:134383. doi: 10.1016/j.foodchem.2022.134383. Epub 2022 Sep 24. Food Chem. 2023. PMID: 36174340

9

Olfactory perceptual interactions of maltol with key food odorants in binary mixtures: Scatter matrix statistical analysis of odor intensity in heterogeneous perceptual situation.

Guan W, Xin R, Liang M, Zhou Y, Wang R, Liu Y. Guan W, et al. Among authors: wang r. Food Chem. 2024 Oct 30;456:139951. doi: 10.1016/j.foodchem.2024.139951. Epub 2024 Jun 1. Food Chem. 2024. PMID: 38876058

10

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.

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