Wang J - Search Results

1

Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion.

Ma W, Wang J, Xu X, Qin L, Wu C, Du M. Ma W, et al. Among authors: wang j. Food Res Int. 2019 Jul;121:247-256. doi: 10.1016/j.foodres.2019.03.024. Epub 2019 Mar 12. Food Res Int. 2019. PMID: 31108746

2

Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration.

Ma W, Wang T, Wang J, Wu D, Wu C, Du M. Ma W, et al. Among authors: wang j, wang t. Food Chem. 2020 Feb 15;306:125593. doi: 10.1016/j.foodchem.2019.125593. Epub 2019 Oct 4. Food Chem. 2020. PMID: 31610327

3

Preheat-stabilized pea proteins with anti-aggregation properties.

Wu C, Wang J, Ma W, Cai Y, Wang T. Wu C, et al. Among authors: wang j, wang t. Int J Biol Macromol. 2020 Jul 15;155:1288-1295. doi: 10.1016/j.ijbiomac.2019.11.100. Epub 2019 Nov 13. Int J Biol Macromol. 2020. PMID: 31733245

4

Corrigendum to "Enhancing the thermal stability of soy proteins by preheat treatment at lower protein Concentration" [Food Chem. 306 (2020) 125593].

Ma W, Wang T, Wang J, Wu D, Wu C, Du M. Ma W, et al. Among authors: wang j, wang t. Food Chem. 2020 May 1;311:125883. doi: 10.1016/j.foodchem.2019.125883. Epub 2019 Nov 19. Food Chem. 2020. PMID: 31757492 No abstract available.

5

The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles.

Ma W , Wang J , Wu D , Chen H , Wu C , Du M . Ma W , et al. Among authors: wang j. Food Funct. 2020 Feb 26;11(2):1385-1396. doi: 10.1039/c9fo02270h. Food Funct. 2020. PMID: 31967151

6

Inducing secondary structural interplays between scallop muscle proteins and soy proteins to form soluble composites.

Wu C, Wang J, Na X, Wang Z, Xu X, Wang T. Wu C, et al. Among authors: wang j, wang z, wang t. Food Funct. 2020 Apr 30;11(4):3351-3360. doi: 10.1039/c9fo03106e. Food Funct. 2020. PMID: 32226997

7

Preheat-induced soy protein particles with tunable heat stability.

Wang J, Burton Navicha W, Na X, Ma W, Xu X, Wu C, Du M. Wang J, et al. Food Chem. 2021 Jan 30;336:127624. doi: 10.1016/j.foodchem.2020.127624. Epub 2020 Jul 25. Food Chem. 2021. PMID: 32768901

8

Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment.

Na X, Wang J, Ma W, Xu X, Zhong L, Wu C, Du M, Zhu B. Na X, et al. Among authors: wang j. J Agric Food Chem. 2021 Mar 17;69(10):3015-3025. doi: 10.1021/acs.jafc.0c07302. Epub 2021 Mar 8. J Agric Food Chem. 2021. PMID: 33685122

9

Soy protein particles with enhanced anti-aggregation behaviors under various heating temperatures, pH, and ionic strengths.

Zheng X, Ren C, Wei Y, Wang J, Xu X, Du M, Wu C. Zheng X, et al. Among authors: wang j. Food Res Int. 2023 Aug;170:112924. doi: 10.1016/j.foodres.2023.112924. Epub 2023 May 2. Food Res Int. 2023. PMID: 37316041

10

LC-MS-based lipidomics analyses of alterations in lipid profiles of Asian sea bass (Lates calcarifer) induced by plasma-activated water treatment.

Wang Y, Cai Z, Sang X, Deng W, Zeng L, Wang J, Zhang J. Wang Y, et al. Among authors: wang j. Food Res Int. 2024 Feb;177:113866. doi: 10.1016/j.foodres.2023.113866. Epub 2023 Dec 16. Food Res Int. 2024. PMID: 38225136

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