Wang H - Search Results

1

Edible gum addition improves the quality of freeze-dried restructured strawberry blocks.

Yang F, Sun X, Hu J, Cai H, Xiao H, Wu X, Liu C, Wang H. Yang F, et al. Among authors: wang h. Food Chem X. 2023 May 3;18:100702. doi: 10.1016/j.fochx.2023.100702. eCollection 2023 Jun 30. Food Chem X. 2023. PMID: 37206321 Free PMC article.

2

Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying.

Xie H, Zhao R, Liu C, Wu Y, Duan X, Hu J, Yang F, Wang H. Xie H, et al. Among authors: wang h. Foods. 2022 Sep 15;11(18):2862. doi: 10.3390/foods11182862. Foods. 2022. PMID: 36140987 Free PMC article.

3

Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin.

Hu J, Sun X, Xiao H, Yang F, Liu C, Wang H, Zhang H, Zhang W. Hu J, et al. Among authors: wang h. Plants (Basel). 2022 Oct 22;11(21):2809. doi: 10.3390/plants11212809. Plants (Basel). 2022. PMID: 36365264 Free PMC article.

4

Changes in, and correlation analysis of, volatile compounds, key enzymes, and fatty acids in lemon juice vesicles during freeze drying and hot-air drying.

Hu J, Sun X, Yang F, Vidyarthi SK, Xiao H, Liu C, Duan X, Wang H. Hu J, et al. Among authors: wang h. J Sci Food Agric. 2023 Oct;103(13):6330-6339. doi: 10.1002/jsfa.12707. Epub 2023 May 31. J Sci Food Agric. 2023. PMID: 37195093

5

Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes.

Yang F, Wang Q, Liu W, Xiao H, Hu J, Duan X, Sun X, Liu C, Wang H. Yang F, et al. Among authors: wang h, wang q. Food Chem X. 2024 Feb 16;21:101238. doi: 10.1016/j.fochx.2024.101238. eCollection 2024 Mar 30. Food Chem X. 2024. PMID: 38420506 Free PMC article.

6

Effect of guar gum, gelatin, and pectin on moisture changes in freeze-dried restructured strawberry blocks.

Hu J, Sun X, Xiao H, Liu C, Yang F, Liu W, Wu Y, Wang Y, Zhao R, Wang H. Hu J, et al. Among authors: wang h, wang y. Food Chem. 2024 Aug 15;449:139244. doi: 10.1016/j.foodchem.2024.139244. Epub 2024 Apr 4. Food Chem. 2024. PMID: 38583397

7

Transformation of cell wall pectin profile during postharvest ripening process alters drying behavior and regulates the sugar content of dried plums.

Niu XX, Deng LZ, Wang H, Wang QH, Xu MQ, Li SB, Okaiyeto SA, Xiao HW. Niu XX, et al. Among authors: wang h, wang qh. Food Chem. 2024 Nov 15;458:140093. doi: 10.1016/j.foodchem.2024.140093. Epub 2024 Jun 18. Food Chem. 2024. PMID: 38943960

8

Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles.

Fu Q, Liu R, Wang H, Hua C, Song S, Zhou G, Zhang W. Fu Q, et al. Among authors: wang h. J Agric Food Chem. 2019 May 22;67(20):5866-5873. doi: 10.1021/acs.jafc.9b01239. Epub 2019 May 7. J Agric Food Chem. 2019. PMID: 31026156

9

Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.

Fu QQ, Ge QF, Liu R, Wang HO, Zhou GH, Zhang WG. Fu QQ, et al. J Sci Food Agric. 2017 Oct;97(13):4508-4514. doi: 10.1002/jsfa.8316. Epub 2017 Apr 10. J Sci Food Agric. 2017. PMID: 28304086

10

Comparative analysis of peroxidase profiles in Chinese kale (Brassica alboglabra L.): evaluation of leaf growth related isozymes.

Tang L, Wang C, Huang J, Zhang J, Mao Z, Wang H. Tang L, et al. Among authors: wang h, wang c. Food Chem. 2013 Jan 15;136(2):632-5. doi: 10.1016/j.foodchem.2012.08.054. Epub 2012 Aug 31. Food Chem. 2013. PMID: 23122107

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