Wu W - Search Results

1

Difference in muscle metabolism caused by metabolism disorder of rainbow trout liver exposed to ammonia stress.

Wu Y, Xia Y, Hu A, Xiong G, Wu W, Shi L, Chen L, Guo X, Qiao Y, Liu C, Yin T, Wang L, Chen S. Wu Y, et al. Among authors: wu w. Sci Total Environ. 2024 May 10;924:171576. doi: 10.1016/j.scitotenv.2024.171576. Epub 2024 Mar 8. Sci Total Environ. 2024. PMID: 38461997

2

Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins.

Xia M, Chen Y, Guo J, Feng X, Yin X, Wang L, Wu W, Li Z, Sun W, Ma J. Xia M, et al. Among authors: wu w. Food Res Int. 2019 Jul;121:678-683. doi: 10.1016/j.foodres.2018.12.037. Epub 2018 Dec 24. Food Res Int. 2019. PMID: 31108795

3

Effects of low frequency magnetic field on myoglobin oxidation stability.

Xia M, Chen Y, Ma J, Yin X, Wang L, Wu W, Xiong G, Sun W, Zhou Y. Xia M, et al. Among authors: wu w. Food Chem. 2020 Mar 30;309:125651. doi: 10.1016/j.foodchem.2019.125651. Epub 2019 Oct 16. Food Chem. 2020. PMID: 31678674

4

Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process.

Xia M, Chen Y, Ma J, Yin X, Li Z, Xiong G, Wang L, Wu W, Sun W, Zhou Y. Xia M, et al. Among authors: wu w. Food Chem. 2020 May 15;312:126069. doi: 10.1016/j.foodchem.2019.126069. Epub 2019 Dec 26. Food Chem. 2020. PMID: 31901702

5

The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp.

Shi G, Zhou M, Wang L, Xiao Z, Shi L, Jiao C, Wu W, Li X, Wang J, Qiao Y, Liao L, Ding A, Xiong G. Shi G, et al. Among authors: wu w. J Food Biochem. 2021 Jun 27:e13828. doi: 10.1111/jfbc.13828. Online ahead of print. J Food Biochem. 2021. PMID: 34180068

6

Correlation analysis of microstructure, protein pattern, and thermal properties of Procambarus clarkia subjected to different cryogenic treatments.

Shi L, Li X, Xiong G, Wu W, Ding A, Qiao Y, Liao L, Chen D, Wang L. Shi L, et al. Among authors: wu w. Food Sci Nutr. 2021 Jul 6;9(9):4946-4951. doi: 10.1002/fsn3.2445. eCollection 2021 Sep. Food Sci Nutr. 2021. PMID: 34532006 Free PMC article.

7

Quantitative proteomics insights into gel properties changes of myofibrillar protein from Procambarus clarkii under cold stress.

Li X, Li S, Shi G, Xiong G, Shi L, Kang J, Su J, Ding A, Li X, Qiao Y, Liao L, Wang L, Wu W. Li X, et al. Among authors: wu w. Food Chem. 2022 Mar 15;372:130935. doi: 10.1016/j.foodchem.2021.130935. Epub 2021 Aug 23. Food Chem. 2022. PMID: 34818725

8

Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels.

Wu W, Que F, Li X, Shi L, Deng W, Fu X, Xiong G, Sun J, Wang L, Xiong S. Wu W, et al. Foods. 2022 Mar 4;11(5):750. doi: 10.3390/foods11050750. Foods. 2022. PMID: 35267383 Free PMC article.

9

Electrochemical immunosensor based on mussel inspired coating for simultaneous detection and elimination of Staphylococcus aureus in drinks.

Wu W, Yang Y, Wang L, Xu T, Wang R. Wu W, et al. RSC Adv. 2021 May 20;11(30):18252-18258. doi: 10.1039/d0ra10249k. eCollection 2021 May 19. RSC Adv. 2021. PMID: 35480920 Free PMC article.

10

Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage.

Zhou M, Ling Y, Chen F, Wang C, Qiao Y, Xiong G, Wang L, Wu W, Shi L, Ding A. Zhou M, et al. Among authors: wu w. Foods. 2022 Jun 29;11(13):1931. doi: 10.3390/foods11131931. Foods. 2022. PMID: 35804747 Free PMC article.

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