Wang Y - Search Results

1

Investigation of the interaction mechanism of citrus pectin-polyphenol-protein complex.

Huang Z, Wang Y, McClements DJ, Dong R, Wang Y, Wang Q, Liu H, Yu Q, Xie J, Chen Y. Huang Z, et al. Among authors: wang y, wang q. Food Chem. 2024 Dec 9;468:142419. doi: 10.1016/j.foodchem.2024.142419. Online ahead of print. Food Chem. 2024. PMID: 39700817

2

Pectin oligosaccharides from hawthorn (Crataegus pinnatifida Bunge. Var. major): Molecular characterization and potential antiglycation activities.

Zhu R, Zhang X, Wang Y, Zhang L, Wang C, Hu F, Ning C, Chen G. Zhu R, et al. Among authors: wang y, wang c. Food Chem. 2019 Jul 15;286:129-135. doi: 10.1016/j.foodchem.2019.01.215. Epub 2019 Feb 12. Food Chem. 2019. PMID: 30827585

3

Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modification.

Wang Y, Yuan JJ, Zhang YR, Chen X, Wang JL, Chen B, Li K, Bai YH. Wang Y, et al. Among authors: wang jl. Food Chem. 2024 Jun 1;442:138470. doi: 10.1016/j.foodchem.2024.138470. Epub 2024 Jan 20. Food Chem. 2024. PMID: 38271907

4

A molecular imprinted ratiometric fluorescence sensor based on blue/orange MXene quantum dots for visual detection of histamine.

Wang T, Wang Y, Zeng Y, Tian X, Xu X. Wang T, et al. Among authors: wang y. Food Chem. 2024 Dec 1;460(Pt 1):140519. doi: 10.1016/j.foodchem.2024.140519. Epub 2024 Jul 18. Food Chem. 2024. PMID: 39067390

5

Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications.

Wang Y, Yuan JJ, Li K, Chen X, Wang YT, Bai YH. Wang Y, et al. Among authors: wang yt. Food Chem. 2023 Mar 15;404(Pt A):134585. doi: 10.1016/j.foodchem.2022.134585. Epub 2022 Oct 12. Food Chem. 2023. PMID: 36444014

6

Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage.

Wang Y, Qi XY, Fu Y, Zhang Q, Wang XH, Cui MY, Ma YY, Gao XL. Wang Y, et al. Among authors: wang xh. Food Chem. 2023 May 30;409:135284. doi: 10.1016/j.foodchem.2022.135284. Epub 2022 Dec 23. Food Chem. 2023. PMID: 36586265

7

A new strategy to generate nanobodies for the coumaphos based on the synthesized nanobody libraries.

Fang R, Li Y, Liu F, Liang Y, Wang Y, Zhong G, Xu Z, Hammock BD, Wang H. Fang R, et al. Among authors: wang h, wang y. Food Chem. 2024 Oct 15;455:139684. doi: 10.1016/j.foodchem.2024.139684. Epub 2024 May 17. Food Chem. 2024. PMID: 38833869

8

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein.

Wang Y, Wang X, Guo J, Dong X, Chang X, Wang Z, Xu B, Xu F. Wang Y, et al. Among authors: wang x, wang z. Food Chem. 2024 Dec 1;460(Pt 1):140386. doi: 10.1016/j.foodchem.2024.140386. Epub 2024 Jul 8. Food Chem. 2024. PMID: 39029367

9

Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids.

Zhao L, Wang Y, Maimaitiyiming R, Liu R, Wang L, Liu R, Chen K, Aihaiti A, Hong J. Zhao L, et al. Among authors: wang l, wang y. Food Chem X. 2024 Aug 20;23:101748. doi: 10.1016/j.fochx.2024.101748. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39280219 Free PMC article.

10

Highland Barley Tea Polyphenols Extract Alleviates Skeletal Muscle Fibrosis in Mice by Reducing Oxidative Stress, Inflammation, and Cell Senescence.

Nie C, Wang B, Fan M, Wang Y, Sun Y, Qian H, Li Y, Wang L. Nie C, et al. Among authors: wang l, wang y, wang b. J Agric Food Chem. 2023 Jan 11;71(1):739-748. doi: 10.1021/acs.jafc.2c05246. Epub 2022 Dec 20. J Agric Food Chem. 2023. PMID: 36538519

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