Wang Q - Search Results

1

Peanut Allergy: Characteristics and Approaches for Mitigation.

Shah F, Shi A, Ashley J, Kronfel C, Wang Q, Maleki SJ, Adhikari B, Zhang J. Shah F, et al. Among authors: wang q. Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1361-1387. doi: 10.1111/1541-4337.12472. Epub 2019 Jun 25. Compr Rev Food Sci Food Saf. 2019. PMID: 33336913

2

Dissolution, regeneration and characterization of curdlan in the ionic liquid 1-ethyl-3-methylimidazolium acetate.

Bai W, Shah F, Wang Q, Liu H. Bai W, et al. Among authors: wang q. Int J Biol Macromol. 2019 Jun 1;130:922-927. doi: 10.1016/j.ijbiomac.2019.01.223. Epub 2019 Feb 14. Int J Biol Macromol. 2019. PMID: 30771394

3

Polyphenolic Proanthocyanidin-B2 suppresses proliferation of liver cancer cells and hepatocellular carcinogenesis through directly binding and inhibiting AKT activity.

Liu G, Shi A, Wang N, Li M, He X, Yin C, Tu Q, Shen X, Tao Y, Wang Q, Yin H. Liu G, et al. Among authors: wang n, wang q. Redox Biol. 2020 Oct;37:101701. doi: 10.1016/j.redox.2020.101701. Epub 2020 Aug 25. Redox Biol. 2020. PMID: 32863234 Free PMC article.

4

Screening and Molecular Modeling Evaluation of Food Peptides to Inhibit Key Targets of COVID-19 Virus.

Shi AM, Guo R, Wang Q, Zhou JR. Shi AM, et al. Among authors: wang q. Biomolecules. 2021 Feb 22;11(2):330. doi: 10.3390/biom11020330. Biomolecules. 2021. PMID: 33671652 Free PMC article.

5

Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review.

Liu H, Xu Y, Zu S, Wu X, Shi A, Zhang J, Wang Q, He N. Liu H, et al. Among authors: wang q. Foods. 2021 Aug 12;10(8):1872. doi: 10.3390/foods10081872. Foods. 2021. PMID: 34441648 Free PMC article. Review.

6

Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting.

Yao X, Zheng X, Zhao R, Li Z, Shen H, Li T, Gu Z, Zhou Y, Xu N, Shi A, Wang Q, Lu S. Yao X, et al. Among authors: wang q. Foods. 2021 Nov 10;10(11):2762. doi: 10.3390/foods10112762. Foods. 2021. PMID: 34829041 Free PMC article.

7

Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts.

Hu H, Shi A, Liu H, Liu L, Fauconnier ML, Wang Q. Hu H, et al. Among authors: wang q. Foods. 2021 Dec 7;10(12):3036. doi: 10.3390/foods10123036. Foods. 2021. PMID: 34945587 Free PMC article.

8

Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method.

Faisal S, Zhang J, Meng S, Shi A, Li L, Wang Q, Maleki SJ, Adhikari B. Faisal S, et al. Among authors: wang q. Food Chem. 2022 Aug 15;385:132569. doi: 10.1016/j.foodchem.2022.132569. Epub 2022 Feb 25. Food Chem. 2022. PMID: 35338998

9

Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH.

Li J, Shi A, Liu H, Hu H, Wang Q, Adhikari B, Jiao B, Pignitter M. Li J, et al. Among authors: wang q. Foods. 2022 Apr 29;11(9):1289. doi: 10.3390/foods11091289. Foods. 2022. PMID: 35564012 Free PMC article.

10

Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality.

Chen Q, Zhang J, Zhang Y, Wang Q. Chen Q, et al. Among authors: wang q. Food Chem. 2022 Oct 1;390:133139. doi: 10.1016/j.foodchem.2022.133139. Epub 2022 May 5. Food Chem. 2022. PMID: 35580520

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