Weng W - Search Results

1

Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods.

Jin R, Song J, Liu C, Lin R, Liang D, Aweya JJ, Weng W, Zhu L, Shang J, Yang S. Jin R, et al. Among authors: weng w. Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13388. doi: 10.1111/1541-4337.13388. Compr Rev Food Sci Food Saf. 2024. PMID: 38865218 Review.

2

Antimicrobial mechanism of Larimichthys crocea whey acidic protein-derived peptide (LCWAP) against Staphylococcus aureus and its application in milk.

Yang S, Li J, Aweya JJ, Yuan Z, Weng W, Zhang Y, Liu GM. Yang S, et al. Among authors: weng w. Int J Food Microbiol. 2020 Dec 16;335:108891. doi: 10.1016/j.ijfoodmicro.2020.108891. Epub 2020 Sep 14. Int J Food Microbiol. 2020. PMID: 32977153

3

Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela).

Ren Z, Cui Y, Wang Y, Shi L, Yang S, Hao G, Qiu X, Wu Y, Zhao Y, Weng W. Ren Z, et al. Among authors: weng w. Food Res Int. 2022 Jul;157:111248. doi: 10.1016/j.foodres.2022.111248. Epub 2022 Apr 12. Food Res Int. 2022. PMID: 35761560

4

Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan.

Ren Z, Huang X, Shi L, Liu S, Yang S, Hao G, Qiu X, Liu Z, Zhang Y, Zhao Y, Weng W. Ren Z, et al. Among authors: weng w. Int J Biol Macromol. 2023 Jun 15;240:124380. doi: 10.1016/j.ijbiomac.2023.124380. Epub 2023 Apr 10. Int J Biol Macromol. 2023. PMID: 37044323

5

Lacticaseibacillus paracasei fermentation broth identified peptide, Y2Fr, and its antibacterial activity on Vibrio parahaemolyticus.

Yang S, Xing Y, Gao J, Jin R, Lin R, Weng W, Xie Y, Aweya JJ. Yang S, et al. Among authors: weng w. Microb Pathog. 2023 Sep;182:106260. doi: 10.1016/j.micpath.2023.106260. Epub 2023 Jul 17. Microb Pathog. 2023. PMID: 37467812

6

Structural properties and emulsification of myofibrillar proteins from hairtail (Trichiurus haumela) at different salt ions.

Huang X, Cui Y, Shi L, Yang S, Qiu X, Hao G, Zhao Y, Liu S, Liu Z, Weng W, Ren Z. Huang X, et al. Among authors: weng w. Int J Biol Macromol. 2023 Dec 31;253(Pt 8):127598. doi: 10.1016/j.ijbiomac.2023.127598. Epub 2023 Oct 24. Int J Biol Macromol. 2023. PMID: 37879582

7

Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis).

Wang J, Lin M, Shi L, Zhao Y, Liu S, Liu Z, Lin R, Jin R, Weng W, Ren Z. Wang J, et al. Among authors: weng w. Food Chem. 2024 Oct 30;456:140033. doi: 10.1016/j.foodchem.2024.140033. Epub 2024 Jun 8. Food Chem. 2024. PMID: 38870822

8

Characteristics of hairtail surimi gels treated with myofibrillar protein-stabilized Pickering emulsions.

Lin M, Cui Y, Shi L, Li Z, Liu S, Liu Z, Weng W, Ren Z. Lin M, et al. Among authors: weng w. J Sci Food Agric. 2024 May;104(7):4251-4259. doi: 10.1002/jsfa.13308. Epub 2024 Feb 4. J Sci Food Agric. 2024. PMID: 38311866

9

Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure.

Yu Y, Weng W, Ren Z, Zhang Y, Li P, Shi L. Yu Y, et al. Among authors: weng w. Food Chem X. 2024 Aug 23;23:101753. doi: 10.1016/j.fochx.2024.101753. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39280215 Free PMC article.

10

Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides.

Shi L, Li Z, Qing S, Ren Z, Li P, Li S, Weng W. Shi L, et al. Among authors: weng w. Food Chem X. 2024 Dec 2;25:102061. doi: 10.1016/j.fochx.2024.102061. eCollection 2025 Jan. Food Chem X. 2024. PMID: 39758058 Free PMC article.

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