Rongxin Wen

发表

Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage.

Jiaxin Chen, Yingying Hu, Rongxin Wen, 2019, Meat science.

Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations.

Rongxin Wen, Qian Chen, B. Kong, 2020, Food research international.

2'-Fucosyllactose promotes Bifidobacterium bifidum DNG6 adhesion to Caco-2 cells.

Rongxin Wen, Guofang Zhang, Chun Li, 2020, Journal of dairy science.

Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

Yingying Hu, Rongxin Wen, Qian Chen, 2019, LWT.

Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles

Xinglian Xu, Rongxin Wen, Xiaobo Yu, 2022, Foods.

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

Yingying Hu, Rongxin Wen, Qian Chen, 2020, Critical reviews in food science and nutrition.

Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China

Yingying Hu, Rongxin Wen, Qian Chen, 2022, Food Microbiology.

Technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China

Yingying Hu, Rongxin Wen, Qian Chen, 2021, LWT.

Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation.

Rongxin Wen, Qian Chen, B. Kong, 2021, Food microbiology.

Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles

Rongxin Wen, Qian Chen, B. Kong, 2022, Foods.

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue.

Rongxin Wen, Qian Chen, B. Kong, 2020, Meat science.

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue.

Yingying Hu, Rongxin Wen, Qian Chen, 2020, Meat science.

Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometry.

Rongxin Wen, Qian Chen, B. Kong, 2021, Meat science.

High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions.

Rongxin Wen, Qian Chen, B. Kong, 2020, Meat science.

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.

Yingying Hu, Rongxin Wen, Qian Chen, 2019, Meat science.

Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation

Rongxin Wen, Qian Chen, B. Kong, 2021 .

Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose

Rongxin Wen, Qian Chen, B. Kong, 2021 .

Hygroscopicity and antioxidant activity of whey protein hydrolysate and its ability to improve the water holding capacity of pork patties during freeze−thaw cycles

Rongxin Wen, Xinglian Xu, Xinyan Peng, 2023, LWT.

Hygroscopic properties of whey protein hydrolysates and their effects on water retention in pork patties during repeated freeze–thaw cycles

Rongxin Wen, Yun Bai, A. Jang, 2023, LWT.