Wang X - Search Results

1

Structural stability of myosin rod from silver carp as affected by season.

Yuan C, Wang X, Chen S, Qu Y, Konno K. Yuan C, et al. Among authors: wang x. J Food Sci. 2011 Jun-Jul;76(5):C686-93. doi: 10.1111/j.1750-3841.2011.02175.x. Epub 2011 May 4. J Food Sci. 2011. PMID: 22417413

2

Characterization of myosin subfragment-1 of summer and winter silver carp (Hypophthalmichthys molitrix) muscle.

Zheng L, Yu K, Yuan C, Wang X, Chen S, Kimura I, Konno K. Zheng L, et al. Among authors: wang x. J Food Sci. 2012 Sep;77(9):C914-20. doi: 10.1111/j.1750-3841.2012.02835.x. Epub 2012 Aug 17. J Food Sci. 2012. PMID: 22900620

3

Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques.

Zhou Y, Chen S, Wang X, Zhang H. Zhou Y, et al. Among authors: wang x. Food Sci Nutr. 2020 Nov 24;9(1):87-98. doi: 10.1002/fsn3.1960. eCollection 2021 Jan. Food Sci Nutr. 2020. PMID: 33473273 Free PMC article.

4

Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood.

Qu Y, Wang J, Liu Z, Wang X, Zhou H. Qu Y, et al. Among authors: wang x, wang j. Foods. 2022 Sep 7;11(18):2743. doi: 10.3390/foods11182743. Foods. 2022. PMID: 36140871 Free PMC article.

5

Incorporation of lysozyme into cellulose nanocrystals stabilized β-chitosan nanoparticles with enhanced antibacterial activity.

Zhang H, Feng M, Chen S, Shi W, Wang X. Zhang H, et al. Among authors: wang x. Carbohydr Polym. 2020 May 15;236:115974. doi: 10.1016/j.carbpol.2020.115974. Epub 2020 Feb 11. Carbohydr Polym. 2020. PMID: 32172828

6

The volatile flavor compounds of Shanghai smoked fish as a special delicacy.

Feng M, Dai Z, Yin Z, Wang X, Chen S, Zhang H. Feng M, et al. Among authors: wang x. J Food Biochem. 2021 Jan;45(1):e13553. doi: 10.1111/jfbc.13553. Epub 2020 Nov 10. J Food Biochem. 2021. PMID: 33171537

7

Comparison of silver carp fin gelatins extracted by three types of methods: Molecular characteristics, structure, function, and pickering emulsion stabilization.

Yang M, Yang L, Xu J, Nie Y, Wu W, Zhang T, Wang X, Zhong J. Yang M, et al. Among authors: wang x. Food Chem. 2022 Jan 30;368:130818. doi: 10.1016/j.foodchem.2021.130818. Epub 2021 Aug 11. Food Chem. 2022. PMID: 34403998

8

Comparison of oxidation extent, structural characteristics, and oxidation sites of myofibrillar protein affected by hydroxyl radicals and lipid-oxidizing system.

Zheng Y, Zhang L, Qiu Z, Yu Z, Shi W, Wang X. Zheng Y, et al. Among authors: wang x. Food Chem. 2022 Dec 1;396:133710. doi: 10.1016/j.foodchem.2022.133710. Epub 2022 Jul 14. Food Chem. 2022. PMID: 35872498

9

Silver carp scale gelatins for the stabilization of fish oil-loaded emulsions.

Xu J, Zhang T, Zhang Y, Yang L, Nie Y, Tao N, Wang X, Zhong J. Xu J, et al. Among authors: wang x. Int J Biol Macromol. 2021 Sep 1;186:145-154. doi: 10.1016/j.ijbiomac.2021.07.043. Epub 2021 Jul 9. Int J Biol Macromol. 2021. PMID: 34246667

10

Effects of five tissue sources of silver carp by-products on the structure, physicochemical and emulsifying properties of gelatin.

Kan G, Li L, Gong H, Chen L, Wang X, Zhong J. Kan G, et al. Among authors: wang x. Curr Res Food Sci. 2024 Oct 24;9:100894. doi: 10.1016/j.crfs.2024.100894. eCollection 2024. Curr Res Food Sci. 2024. PMID: 39555021 Free PMC article.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

211,319 results

Search Page

Filters