Wang J - Search Results

1

Melanoidins from Shanxi aged vinegar: Characterization and behavior after in vitro simulated digestion and colonic fermentation.

Wang J, Zhang N, Xia T, Nie Y, Zhang X, Lang F, Liang K, Li T, Wang M. Wang J, et al. Among authors: wang m. Food Chem. 2025 Feb 1;464(Pt 2):141769. doi: 10.1016/j.foodchem.2024.141769. Epub 2024 Oct 23. Food Chem. 2025. PMID: 39481311

2

Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts.

Kong D, Quan C, Xi Q, Han R, Li P, Du Q, Yang Y, Sun J, Tamplin M, Wang J. Kong D, et al. Among authors: wang j. Food Chem. 2023 Mar 15;404(Pt B):134738. doi: 10.1016/j.foodchem.2022.134738. Epub 2022 Oct 28. Food Chem. 2023. PMID: 36332582

3

Effects of different dry heating temperatures on the spatial structure and amino acid residue side-chain oxidative modification of soybean isolated proteins.

Wen P, Xia C, Zhang L, Chen Y, Xu H, Cui G, Wang J. Wen P, et al. Among authors: wang j. Food Chem. 2023 Mar 30;405(Pt A):134795. doi: 10.1016/j.foodchem.2022.134795. Epub 2022 Nov 1. Food Chem. 2023. PMID: 36371833

4

Metabolomics provide a novel interpretation of the changes in flavonoids during sea buckthorn (Hippophae rhamnoides L.) drying.

Geng Z, Wang J, Zhu L, Yu X, Zhang Q, Li M, Hu B, Yang X. Geng Z, et al. Among authors: wang j. Food Chem. 2023 Jul 1;413:135598. doi: 10.1016/j.foodchem.2023.135598. Epub 2023 Feb 2. Food Chem. 2023. PMID: 36753785

5

Insight into differences in whey proteome from human and eight dairy animal species for formula humanization.

Ji Z, Dong R, Du Q, Jiang H, Fan R, Bu D, Wang J, Yu Z, Han R, Yang Y. Ji Z, et al. Among authors: wang j. Food Chem. 2024 Jan 1;430:137076. doi: 10.1016/j.foodchem.2023.137076. Epub 2023 Aug 2. Food Chem. 2024. PMID: 37566980

6

Ripening induced degradation of pectin and cellulose affects the medium-and short-wave infrared drying characteristics of mulberry.

Wang K, Li Q, Xue Y, Yang Z, He P, Jia X, Ren W, Wang J, Xu H. Wang K, et al. Among authors: wang j. Food Chem. 2024 Feb 15;434:137490. doi: 10.1016/j.foodchem.2023.137490. Epub 2023 Sep 18. Food Chem. 2024. PMID: 37742549

7

Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice.

Wang J, Wei B, Xu J, Jiang H, Xu Y, Wang C. Wang J, et al. Among authors: wang c. J Food Sci. 2024 Feb;89(2):834-850. doi: 10.1111/1750-3841.16899. Epub 2024 Jan 3. J Food Sci. 2024. PMID: 38167751

8

Quantified low voltage electrostatic field: The effects of intensity on cherry tomato preservation and mechanism.

Liu F, Zhang Y, Zeng M, Duan F, Wang J. Liu F, et al. Among authors: wang j. Food Chem. 2025 Jan 15;463(Pt 1):141100. doi: 10.1016/j.foodchem.2024.141100. Epub 2024 Sep 2. Food Chem. 2025. PMID: 39244993

9

Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to black and green tea.

Xu C, Zhou S, Zhang J, Bu D, Zang C, Fan R, Wang J, Guo T, Han R, Yang Y. Xu C, et al. Among authors: wang j. Food Res Int. 2024 Dec;197(Pt 1):115233. doi: 10.1016/j.foodres.2024.115233. Epub 2024 Oct 21. Food Res Int. 2024. PMID: 39593316

10

Licochalcone B Extracted from Glycyrrhiza uralensis Fisch Induces Apoptotic Effects in Human Hepatoma Cell HepG2.

Wang J, Liao AM, Thakur K, Zhang JG, Huang JH, Wei ZJ. Wang J, et al. J Agric Food Chem. 2019 Mar 27;67(12):3341-3353. doi: 10.1021/acs.jafc.9b00324. Epub 2019 Mar 12. J Agric Food Chem. 2019. PMID: 30835110

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