Wang X - Search Results

1

Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages.

Wang X, Xu M, Cheng J, Zhang W, Liu X, Zhou P. Wang X, et al. Meat Sci. 2019 Aug;154:22-28. doi: 10.1016/j.meatsci.2019.04.003. Epub 2019 Apr 3. Meat Sci. 2019. PMID: 30981131

2

Engineering a lipase B from Candida antactica with efficient perhydrolysis performance by eliminating its hydrolase activity.

Wang XP, Zhou PF, Li ZG, Yang B, Hollmann F, Wang YH. Wang XP, et al. Sci Rep. 2017 Mar 20;7:44599. doi: 10.1038/srep44599. Sci Rep. 2017. PMID: 28317884 Free PMC article.

3

Enhancing H₂O₂ resistance of an esterase from Pyrobaculum calidifontis by structure-guided engineering of the substrate binding site.

Zhou P, Lan D, Popowicz GM, Wang X, Yang B, Wang Y. Zhou P, et al. Among authors: wang x, wang y. Appl Microbiol Biotechnol. 2017 Jul;101(14):5689-5697. doi: 10.1007/s00253-017-8299-0. Epub 2017 May 17. Appl Microbiol Biotechnol. 2017. PMID: 28516207

4

Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages.

Wang X, Zhou P, Cheng J, Chen Z, Liu X. Wang X, et al. Meat Sci. 2018 Dec;146:18-25. doi: 10.1016/j.meatsci.2018.07.033. Epub 2018 Jul 27. Meat Sci. 2018. PMID: 30081376

5

Selectivity of deproteinization and demineralization using natural deep eutectic solvents for production of insect chitin (Hermetia illucens).

Zhou P, Li J, Yan T, Wang X, Huang J, Kuang Z, Ye M, Pan M. Zhou P, et al. Among authors: wang x. Carbohydr Polym. 2019 Dec 1;225:115255. doi: 10.1016/j.carbpol.2019.115255. Epub 2019 Aug 28. Carbohydr Polym. 2019. PMID: 31521314

6

The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex.

Cheng J, Tang D, Yang H, Wang X, Zhu M, Liu X. Cheng J, et al. Among authors: wang x. Food Chem. 2021 Oct 30;360:130005. doi: 10.1016/j.foodchem.2021.130005. Epub 2021 May 5. Food Chem. 2021. PMID: 33984565

7

Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt.

Du H, Yang H, Wang X, Zhu F, Tang D, Cheng J, Liu X. Du H, et al. Among authors: wang x. J Dairy Sci. 2021 Dec;104(12):12403-12414. doi: 10.3168/jds.2020-20037. Epub 2021 Sep 14. J Dairy Sci. 2021. PMID: 34531052 Free article.

8

Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef.

Zou J, Liu X, Wang X, Yang H, Cheng J, Lin Y, Tang D. Zou J, et al. Among authors: wang x. Foods. 2022 Nov 26;11(23):3813. doi: 10.3390/foods11233813. Foods. 2022. PMID: 36496621 Free PMC article.

9

Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate.

Cheng J, Shen S, Yang H, Tang D, Wang X, Lin Y, Liu X. Cheng J, et al. Among authors: wang x. Food Res Int. 2023 Jan;163:112153. doi: 10.1016/j.foodres.2022.112153. Epub 2022 Nov 18. Food Res Int. 2023. PMID: 36596104

10

Enhancement of water barrier and antimicrobial properties of chitosan/gelatin films by hydrophobic deep eutectic solvent.

Wen H, Tang D, Lin Y, Zou J, Liu Z, Zhou P, Wang X. Wen H, et al. Among authors: wang x. Carbohydr Polym. 2023 Mar 1;303:120435. doi: 10.1016/j.carbpol.2022.120435. Epub 2022 Dec 7. Carbohydr Polym. 2023. PMID: 36657831

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