Wang W - Search Results

1

The effect of γ-[Glu]_(1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread.

Lin J, Sun-Waterhouse D, Tang R, Cui C, Wang W, Xiong J. Lin J, et al. Among authors: wang w. Food Chem. 2021 May 1;343:128406. doi: 10.1016/j.foodchem.2020.128406. Epub 2020 Oct 15. Food Chem. 2021. PMID: 33406571

2

Stability of canola oil encapsulated by co-extrusion technology: effect of quercetin addition to alginate shell or oil core.

Waterhouse GI, Wang W, Sun-Waterhouse D. Waterhouse GI, et al. Among authors: wang w. Food Chem. 2014 Jan 1;142:27-38. doi: 10.1016/j.foodchem.2013.07.035. Epub 2013 Jul 16. Food Chem. 2014. PMID: 24001809

3

Synthesis and Sensory Characteristics of Kokumi γ-[Glu]_n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst.

Yang J, Sun-Waterhouse D, Cui C, Dong K, Wang W. Yang J, et al. Among authors: wang w. J Agric Food Chem. 2017 Oct 4;65(39):8696-8703. doi: 10.1021/acs.jafc.7b03419. Epub 2017 Sep 25. J Agric Food Chem. 2017. PMID: 28899090

4

Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin.

Xiang H, Sun-Waterhouse D, Cui C, Wang W, Dong K. Xiang H, et al. Among authors: wang w. Food Chem. 2018 Dec 1;268:504-512. doi: 10.1016/j.foodchem.2018.06.059. Epub 2018 Jun 15. Food Chem. 2018. PMID: 30064791

5

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation.

Zhou W, Sun-Waterhouse D, Xiong J, Cui C, Wang W, Dong K. Zhou W, et al. Among authors: wang w. J Food Sci Technol. 2019 Jun;56(6):2888-2898. doi: 10.1007/s13197-019-03742-5. Epub 2019 Apr 29. J Food Sci Technol. 2019. PMID: 31205344 Free PMC article.

6

Feasibility of synthesizing γ-[Glu]_(n≥1)-Gln using high solid concentrations and glutaminase from Bacillus amyloliquefaciens as the catalyst.

Tang R, Sun-Waterhouse D, Xiong J, Cui C, Wang W. Tang R, et al. Among authors: wang w. Food Chem. 2020 Apr 25;310:125920. doi: 10.1016/j.foodchem.2019.125920. Epub 2019 Nov 29. Food Chem. 2020. PMID: 31841937

7

Comparative study on the novel umami-active peptides of the whole soybeans and the defatted soybeans fermented soy sauce.

Zhu X, Sun-Waterhouse D, Chen J, Cui C, Wang W. Zhu X, et al. Among authors: wang w. J Sci Food Agric. 2021 Jan 15;101(1):158-166. doi: 10.1002/jsfa.10626. Epub 2020 Aug 12. J Sci Food Agric. 2021. PMID: 32613673

8

Dealing with soy sauce precipitation at submicron-/nano-scale: An industrially feasible approach involving enzymolysis with protease and alkaline conditions.

Liu Y, Sun-Waterhouse D, Cui C, Hu Y, Wang W. Liu Y, et al. Among authors: wang w. Food Res Int. 2020 Nov;137:109670. doi: 10.1016/j.foodres.2020.109670. Epub 2020 Sep 18. Food Res Int. 2020. PMID: 33233247

9

Hypoglycemic Effect of Hydrophobic BCAA Peptides Is Associated with Altered PI3K/Akt Protein Expression.

Zhu X, Wang W, Cui C. Zhu X, et al. Among authors: wang w. J Agric Food Chem. 2021 Apr 21;69(15):4446-4452. doi: 10.1021/acs.jafc.1c00726. Epub 2021 Apr 6. J Agric Food Chem. 2021. PMID: 33822608

10

Regulation mechanism of magnetic field on pectinase and its preliminary application in postharvest sapodilla (Manilkara zapota).

Sun PP, Liu Y, Wang W, Song GJ, Ren YY. Sun PP, et al. Among authors: wang w. Food Chem. 2023 May 30;409:135300. doi: 10.1016/j.foodchem.2022.135300. Epub 2022 Dec 24. Food Chem. 2023. PMID: 36592602

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