Wang P - Search Results

1

Antioxidant peptides from silver carp steak by alkaline protease and flavor enzyme hydrolysis: Characterization of their structure and cytoprotective effects against H₂O₂-induced oxidative stress.

Yue W, Xie J, Ran H, Xiong S, Rong J, Wang P, Hu Y. Yue W, et al. Among authors: wang p. J Food Sci. 2024 Nov 4. doi: 10.1111/1750-3841.17459. Online ahead of print. J Food Sci. 2024. PMID: 39495599

2

Preparation, characterization, and coating effect of bio-active nano-emulsion based on combined plant essential oils on quality of grass carp fillets.

Yang M, Zhu Y, Ying T, Rong J, Wang P, Hu Y. Yang M, et al. Among authors: wang p. Food Chem. 2024 Sep 30;453:139618. doi: 10.1016/j.foodchem.2024.139618. Epub 2024 May 24. Food Chem. 2024. PMID: 38795435

3

Ferulic acid- and gallic ester-acylated pectin: Preparation and characterization.

Chen P, Wang P, Hong P. Chen P, et al. Among authors: wang p. J Food Sci. 2022 Jul;87(7):3013-3025. doi: 10.1111/1750-3841.16219. Epub 2022 Jun 16. J Food Sci. 2022. PMID: 35708190

4

Effects of granule size on physicochemical and digestive properties of potato powder.

Hu C, Xiong Z, Xiong H, Chen L, Zhang M, Wang P, Nawaz A, Walayat N. Hu C, et al. Among authors: wang p. J Sci Food Agric. 2020 Aug;100(10):4005-4011. doi: 10.1002/jsfa.10445. Epub 2020 May 15. J Sci Food Agric. 2020. PMID: 32337732

5

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat-based fried snacks.

Nawaz A, Xiong Z, Li Q, Xiong H, Irshad S, Chen L, Wang P, Zhang M, Hina S, Regenstein JM. Nawaz A, et al. Among authors: wang p. J Sci Food Agric. 2019 Oct;99(13):5771-5777. doi: 10.1002/jsfa.9845. Epub 2019 Aug 16. J Sci Food Agric. 2019. PMID: 31162676

6

Acylating blueberry anthocyanins with fatty acids: Improvement of their lipid solubility and antioxidant activities.

Wang P, Liu J, Zhuang Y, Fei P. Wang P, et al. Food Chem X. 2022 Aug 8;15:100420. doi: 10.1016/j.fochx.2022.100420. eCollection 2022 Oct 30. Food Chem X. 2022. PMID: 36211770 Free PMC article.

7

The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks.

Nawaz A, Taher Alhilali AH, Li E, Khalifa I, Irshad S, Walayat N, Chen L, Wang PK, Yuan Tan Z. Nawaz A, et al. Food Chem. 2021 Mar 1;339:127875. doi: 10.1016/j.foodchem.2020.127875. Epub 2020 Aug 20. Food Chem. 2021. PMID: 32866701

8

The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat.

Nawaz A , Xiong Z , Xiong H , Irshad S , Chen L , Wang PK , Ahsan HM , Walayat N , Qamar SH . Nawaz A , et al. Food Funct. 2019 Oct 16;10(10):6927-6935. doi: 10.1039/c9fo01312a. Food Funct. 2019. PMID: 31591630

9

Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System.

Huang X, Liu Q, Wang P, Song C, Ma H, Hong P, Zhou C. Huang X, et al. Among authors: wang p. Foods. 2024 Jan 3;13(1):169. doi: 10.3390/foods13010169. Foods. 2024. PMID: 38201197 Free PMC article.

10

Plant polysaccharide-derived edible film packaging for instant food: Rapid dissolution in hot water coupled with exceptional mechanical and barrier characteristics.

Yang YC, Lin HS, Chen HX, Wang PK, Zheng BD, Huang YY, Zhang N, Zhang XQ, Ye J, Xiao MT. Yang YC, et al. Int J Biol Macromol. 2024 Jun;270(Pt 1):132066. doi: 10.1016/j.ijbiomac.2024.132066. Epub 2024 May 3. Int J Biol Macromol. 2024. PMID: 38705323

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