Wang B - Search Results

1

Hawthorn pectin: Extraction, function and utilization.

Li L, Gao X, Liu J, Chitrakar B, Wang B, Wang Y. Li L, et al. Among authors: wang y, wang b. Curr Res Food Sci. 2021 Jun 19;4:429-435. doi: 10.1016/j.crfs.2021.06.002. eCollection 2021. Curr Res Food Sci. 2021. PMID: 34258587 Free PMC article. Review.

2

Iron supplementation and iron-fortified foods: a review.

Man Y, Xu T, Adhikari B, Zhou C, Wang Y, Wang B. Man Y, et al. Among authors: wang y, wang b. Crit Rev Food Sci Nutr. 2022;62(16):4504-4525. doi: 10.1080/10408398.2021.1876623. Epub 2021 Jan 28. Crit Rev Food Sci Nutr. 2022. PMID: 33506686 Review.

3

Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce.

Gao X, Feng T, Sheng M, Wang B, Wang Z, Shan P, Zhang Y, Ma H. Gao X, et al. Among authors: wang z, wang b. Food Chem. 2021 Dec 1;364:130334. doi: 10.1016/j.foodchem.2021.130334. Epub 2021 Jun 9. Food Chem. 2021. PMID: 34174649

4

Preservation of duck eggs through glycerol monolaurate nanoemulsion coating.

Wang B, Zhang J, Chitrakar B, Wang Y, Xu T, Zhou C. Wang B, et al. Among authors: wang y. Curr Res Food Sci. 2021 Oct 25;4:752-757. doi: 10.1016/j.crfs.2021.10.008. eCollection 2021. Curr Res Food Sci. 2021. PMID: 34761230 Free PMC article.

5

Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention.

Xu B, Feng M, Chitrakar B, Wei B, Wang B, Zhou C, Ma H, Wang B, Chang L, Ren G, Duan X. Xu B, et al. Among authors: wang b. Food Chem. 2022 Aug 15;385:132539. doi: 10.1016/j.foodchem.2022.132539. Epub 2022 Feb 23. Food Chem. 2022. PMID: 35278739

6

Degradation Mechanism of Soybean Protein B₃ Subunit Catalyzed by Prolyl Endopeptidase from Aspergillus niger during Soy Sauce Fermentation.

Shan P, Ho CT, Zhang L, Gao X, Lin H, Xu T, Wang B, Fu J, He R, Zhang Y. Shan P, et al. Among authors: wang b. J Agric Food Chem. 2022 May 18;70(19):5869-5878. doi: 10.1021/acs.jafc.2c01796. Epub 2022 May 5. J Agric Food Chem. 2022. PMID: 35511597

7

The Physicochemical Properties and Antioxidant Activity of Spirulina (Artrhospira platensis) Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate.

Zhang ZH, Yu B, Xu Q, Bai Z, Ji K, Gao X, Wang B, Aadil RM, Ma H, Xiao R. Zhang ZH, et al. Among authors: wang b. Foods. 2022 Jun 20;11(12):1809. doi: 10.3390/foods11121809. Foods. 2022. PMID: 35742007 Free PMC article.

8

Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking.

Chen J, Feng T, Wang B, He R, Xu Y, Gao P, Zhang ZH, Zhang L, Fu J, Liu Z, Gao X. Chen J, et al. Among authors: wang b. Front Nutr. 2022 Aug 16;9:970206. doi: 10.3389/fnut.2022.970206. eCollection 2022. Front Nutr. 2022. PMID: 36051904 Free PMC article.

9

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures.

Feng M, Chitrakar B, Chen J, Islam MN, Wei B, Wang B, Zhou C, Ma H, Xu B. Feng M, et al. Among authors: wang b. Foods. 2022 Aug 26;11(17):2593. doi: 10.3390/foods11172593. Foods. 2022. PMID: 36076780 Free PMC article.

10

Photothermal and selective microbial inactivation behaviors of gluconamide-coated IR780 nanoparticles.

Xu T, Liu W, Li Z, Wang B, Chitrakar B, Xiong W, Liu Y, Zeng Z. Xu T, et al. Among authors: wang b. Colloids Surf B Biointerfaces. 2023 Feb;222:113126. doi: 10.1016/j.colsurfb.2023.113126. Epub 2023 Jan 2. Colloids Surf B Biointerfaces. 2023. PMID: 36608368

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