Ding W - Search Results

1

Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage.

Liu Y, Zhang X, Ding B, Ding W, Xiao S, Song J, Lyu Q, Ke Y, Wang X, Fu Y. Liu Y, et al. Among authors: ding w, ding b. Int J Biol Macromol. 2020 Nov 15;163:1866-1874. doi: 10.1016/j.ijbiomac.2020.09.122. Epub 2020 Sep 21. Int J Biol Macromol. 2020. PMID: 32971165

2

The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage.

Zhou J, Ke Y, Barba FJ, Xiao S, Hu X, Qin X, Ding W, Lyu Q, Wang X, Liu G. Zhou J, et al. Among authors: ding w. Foods. 2019 May 22;8(5):174. doi: 10.3390/foods8050174. Foods. 2019. PMID: 31121944 Free PMC article.

3

Citric acid-incorporated cellulose nanofibrous mats as food materials-based biosorbent for removal of hexavalent chromium from aqueous solutions.

Zhang D, Xu W, Cai J, Cheng SY, Ding WP. Zhang D, et al. Among authors: ding wp. Int J Biol Macromol. 2020 Apr 15;149:459-466. doi: 10.1016/j.ijbiomac.2020.01.199. Epub 2020 Jan 21. Int J Biol Macromol. 2020. PMID: 31978474

4

Effects of inulin on protein in frozen dough during frozen storage.

Ke Y, Wang Y, Ding W, Leng Y, Lv Q, Yang H, Wang X, Ding B. Ke Y, et al. Among authors: ding w, ding b. Food Funct. 2020 Sep 23;11(9):7775-7783. doi: 10.1039/d0fo00461h. Food Funct. 2020. PMID: 32966455

5

Structure and properties of cellulose/HAP nanocomposite hydrogels.

Wang G, Lu T, Zhang X, Feng M, Wang C, Yao W, Zhou S, Zhu Z, Ding W, He M. Wang G, et al. Among authors: ding w. Int J Biol Macromol. 2021 Sep 1;186:377-384. doi: 10.1016/j.ijbiomac.2021.07.060. Epub 2021 Jul 10. Int J Biol Macromol. 2021. PMID: 34256072

6

Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products.

Ke Y, Ding B, Fu Y, Zhang M, Xiao S, Ding W, Yang H, Lv Q, Zheng Z, Wang X. Ke Y, et al. Among authors: ding w, ding b. Food Sci Biotechnol. 2021 Jul 16;30(7):911-919. doi: 10.1007/s10068-021-00933-9. eCollection 2021 Jul. Food Sci Biotechnol. 2021. PMID: 34395022 Free PMC article.

7

Study on inhibitory activity and mechanism of chitosan oligosaccharides on Aspergillus Flavus and Aspergillus Fumigatus.

Ke Y, Ding B, Zhang M, Dong T, Fu Y, Lv Q, Ding W, Wang X. Ke Y, et al. Among authors: ding w, ding b. Carbohydr Polym. 2022 Jan 1;275:118673. doi: 10.1016/j.carbpol.2021.118673. Epub 2021 Sep 20. Carbohydr Polym. 2022. PMID: 34742409

8

Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage.

Jia Z, Luo Y, Barba FJ, Wu Y, Ding W, Xiao S, Lyu Q, Wang X, Fu Y. Jia Z, et al. Among authors: ding w. Carbohydr Polym. 2022 May 15;284:119187. doi: 10.1016/j.carbpol.2022.119187. Epub 2022 Jan 28. Carbohydr Polym. 2022. PMID: 35287906

9

Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread.

Xie Q, Liu X, Xiao S, Pan W, Wu Y, Ding W, Lyu Q, Wang X, Fu Y. Xie Q, et al. Among authors: ding w. J Sci Food Agric. 2022 Oct;102(13):6071-6079. doi: 10.1002/jsfa.11959. Epub 2022 May 9. J Sci Food Agric. 2022. PMID: 35462415

10

Structural and mechanistic insights into starch microgel/anthocyanin complex assembly and controlled release performance.

Chen L, Zhang D, Wei LF, Zhu WJ, Yan XQ, Zhou R, Din ZU, Ding WP, Ma TZ, Cai J. Chen L, et al. Int J Biol Macromol. 2022 Jul 31;213:718-727. doi: 10.1016/j.ijbiomac.2022.05.166. Epub 2022 May 27. Int J Biol Macromol. 2022. PMID: 35636527

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