Xingguo Wang

Xingguo Wang, K. Kothapalli, H. Park, 2019, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review.

Sameh A. Korma, Qingzhe Jin, Xingguo Wang, 2023, Critical reviews in food science and nutrition.

Effect of dietary alpha-linolenic acid on blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2018, European Journal of Nutrition.

Rapid and Simultaneous Determination of the Iodine Value and Saponification Number of Edible Oils by FTIR Spectroscopy

Xingguo Wang, Lirong Xu, Xiuzhu Yu, 2018 .

Reduction of Graininess Formation in Beef Tallow-Based Plastic Fats by Chemical Interesterification of Beef Tallow and Canola Oil

Yuanfa Liu, Qingzhe Jin, Zong Meng, 2010 .

Fat crystal migration and aggregation and polymorphism evolution during the formation of granular crystals in beef tallow and palm oil.

Yuanfa Liu, Zong Meng, Xingguo Wang, 2013, Journal of agricultural and food chemistry.

Melting and Solidification Properties of Palm Kernel Oil, Tallow, and Palm Olein Blends in the Preparation of Shortening

Yuanfa Liu, Qingzhe Jin, Xingguo Wang, 2008 .

Kinetics of forming polar compounds in frying oils under frying practice of fast food restaurants

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2019, LWT.

Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil

Qingzhe Jin, Xingguo Wang, Ruijie Liu, 2021 .

Oxidation degree of soybean oil at induction time point under Rancimat test condition: Theoretical derivation and experimental observation.

Qingzhe Jin, Xingguo Wang, Ruijie Liu, 2019, Food research international.

Efficient production of arachidonic acid by Mortierella alpina through integrating fed-batch culture with a two-stage pH control strategy.

Qingzhe Jin, Xingguo Wang, Yeu-Pyng Lin, 2015, Bioresource technology.

The structure of triglycerides impacts the digestibility and bioaccessibility of nutritional lipids during in vitro simulated digestion.

Qingzhe Jin, Xingguo Wang, Hu Xu, 2023, Food chemistry.

A comparative study of lipid composition and powder quality among powdered infant formula with novel functional structured lipids and commercial infant formulas

Sameh A. Korma, Sherif M. Abed, Xingguo Wang, 2020, European Food Research and Technology.

Characterisation of bovine and buffalo anhydrous milk fat fractions along with infant formulas fat: Application of differential scanning calorimetry, Fourier transform infrared spectroscopy, and colour attributes

Xingguo Wang, Abdelmoneim H. Ali, Wei Wei, 2020 .

Impact of technological processes on buffalo and bovine milk fat crystallization behavior and milk fat globule membrane phospholipids profile

Sameh A. Korma, Sherif M. Abed, Qingzhe Jin, 2018 .

Identification and quantification of branched-chain fatty acids and odd-chain fatty acids of mammalian milk, dairy products, and vegetable oils using GC/TOF-MS

Qingzhe Jin, Xingguo Wang, Xuebing Xu, 2023, International Dairy Journal.

Effects of temperature and water content on the formation of 3-chloropropane-1,2-diol fatty acid esters in palm oil under conditions simulating deep fat frying

Qingzhe Jin, Xingguo Wang, Xuebing Xu, 2014, European Food Research and Technology.

Effects of chemical refinement on the quality of coconut oil

Qingzhe Jin, Xingguo Wang, Ming Chang, 2019, Journal of Food Science and Technology.

Direct measurement of 3-chloropropane-1,2-diol fatty acid esters in oils and fats by HPLC method

Qingzhe Jin, Xingguo Wang, Xuebing Xu, 2014 .

Investigation of oxidized triglyceride monomer (oxTGM) produced in deteriorated soybean oil at frying temperatures: A kinetic study.

Xingguo Wang, Changming Xing, Xu Li, 2022, Food Research International.

Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2023, Food chemistry: X.

Effect of multistage process on the quality, water and oil distribution and microstructure of French fries.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food research international.

High‐Purity Tocored Improves the Stability of Stripped Corn Oil Under Accelerated Conditions

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020, European Journal of Lipid Science and Technology.

Enrichment of branched chain fatty acids from lanolin via urea complexation for infant formula use

Qingzhe Jin, Xingguo Wang, Xiaosan Wang, 2020 .

Characteristics of Mango Kernel Fats Extracted from 11 China-Specific Varieties and Their Typically Fractionated Fractions

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2016 .

LF-NMR intelligent evaluation for lipid oxidation indices of polar compound distribution, fatty acid unsaturation, and dynamic viscosity: Preference and mechanism.

Xingguo Wang, Changming Xing, Zhisheng Wang, 2022, Food research international.

Kinetic models to understand the coexistence of formation and decomposition of hydroperoxide during lipid oxidation.

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020, Food research international.

Effect of frying conditions on fatty acid profile and total polar materials via viscosity

Qingzhe Jin, Xingguo Wang, Ruijie Liu, 2015 .

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2022, Food Science and Human Wellness.

Analysis of quality and microstructure of freshly potato strips fried with different oils

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020 .

Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.

Qingzhe Jin, Xingguo Wang, C. Akoh, 2019, Journal of oleo science.

Enzymatic preparation of L‐α‐glycerylphosphorylcholine in an aqueous medium

Yuanfa Liu, Xingguo Wang, Kangyi Zhang, 2012 .

Effect of moderate electric field on the quality, microstructure and oil absorption behavior of potato strips during deep-fat frying

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2022 .

Effect of roasting pretreatment on fatty acids, oxidative stability, tocopherols, and antioxidant activity of gurum seeds oil

Xingguo Wang, I. M. Mohamed Ahmed, Emad Karrar, 2021, Biocatalysis and Agricultural Biotechnology.

Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021, Food chemistry.

Insights into effects of temperature and ultraviolet light on degradation of tocored with HPLC and UPC2-QTOF-MS

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020 .

Antioxidant Activity Evaluation of Tocored through Chemical Assays, Evaluation in Stripped Corn Oil, and CAA Assay

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020 .

Migration of tocopherols from the oil phase to the oil-water interface using phospholipids improved the oxidative stability of O/W emulsions.

Xingguo Wang, Canhui Liao, Ming Chang, 2023, Food chemistry.

Application of phospholipase A1 and phospholipase C in the degumming process of different kinds of crude oils

Qingzhe Jin, Xingguo Wang, Ming Chang, 2015 .

A Comparative Study of Phospholipase A1 and Phospholipase C on Soybean Oil Degumming

Qingzhe Jin, Xingguo Wang, Ming Chang, 2014 .

Optimization of the degumming process for camellia oil by the use of phospholipase C in pilot-scale system

Qingzhe Jin, Xingguo Wang, Ming Chang, 2014, Journal of Food Science and Technology.

Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion.

Qingzhe Jin, Xingguo Wang, Z. Fang, 2022, Food research international.

Dietary oleic acid supplementation and blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials

Qingzhe Jin, Xingguo Wang, Ming Chang, 2020, Critical reviews in food science and nutrition.

Preparation of Human Milk Fat Substitutes from Lard by Lipase-Catalyzed Interesterification Based on Triacylglycerol profiles

Qingzhe Jin, Xingguo Wang, Zheng Guo, 2014 .

The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food chemistry: X.

Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions.

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2019, Food chemistry.

Fatty Acid Profile and the sn-2 Position Distribution in Triacylglycerols of Breast Milk during Different Lactation Stages.

Qingzhe Jin, Xingguo Wang, Hang Xiao, 2018, Journal of agricultural and food chemistry.

Evaluation of Fatty Acid Distributions and Triacylglycerol Species in Sow Milk and Commercial Piglet Formulas: A Comparative Study Based on Fat Sources and Lactation Stages

Qingzhe Jin, Xingguo Wang, T. Huppertz, 2022, Animals.

Triacylglycerol regioisomers containing palmitic acid analyzed by ultra-performance supercritical fluid chromatography and quadrupole time-of-flight mass spectrometry: Comparison of standard curve calibration and calculation equation.

Qingzhe Jin, Xingguo Wang, G. Tao, 2022, Food chemistry.

Medium- and long-chain triacylglycerols composition in preterm and full-term human milk across different lactation stages

Qingzhe Jin, Xingguo Wang, Wei Wei, 2021 .

Changes in the fatty acid content of Egyptian human milk across the lactation stages and in comparison with Chinese human milk

Sameh A. Korma, Xingguo Wang, Wei Wei, 2021, European Food Research and Technology.

Short-chain fatty acid (SCFA) and medium-chain fatty acid (MCFA) concentrations in human milk consumed by infants born at different gestational ages and the variations in concentration during lactation stages.

Xingguo Wang, Wei Wei, Qin Zhou, 2020, Food & function.

Variation of fat globule size and fatty acids in human milk in the first 30 days of lactation

Qingzhe Jin, Xingguo Wang, M. Dong, 2020 .

Quantification of Nervonic Acid in Human Milk in the First 30 Days of Lactation: Influence of Lactation Stages and Comparison with Infant Formulae

Qingzhe Jin, Xingguo Wang, Wei Wei, 2019, Nutrients.

Triacylglycerol Composition of Breast Milk during Different Lactation Stages.

Qingzhe Jin, Xingguo Wang, Wei Wei, 2019, Journal of agricultural and food chemistry.

Peyer's patch-specific Lactobacillus reuteri strains increase extracellular microbial DNA and antimicrobial peptide expression in the mouse small intestine.

Xingguo Wang, Hang Xiao, D. Sela, 2018, Food & function.

Enzymatic preparation of structured triacylglycerols with arachidonic and palmitic acids at the sn-2 position for infant formula use.

Qingzhe Jin, Xingguo Wang, Xiaosan Wang, 2019, Food chemistry.

Chemoenzymatic synthesis of 1,3-dioleoyl-2-palmitoylglycerol

Qingzhe Jin, Xingguo Wang, Liying Wei, 2015, Biotechnology Letters.

Scalable synthesis of highly pure 2‐monoolein by enzymatic ethanolysis

Qingzhe Jin, Xingguo Wang, Xiaosan Wang, 2014 .

Identification and quantification of triacylglycerols in human milk fat using ultra-performance convergence chromatography and quadrupole time-of-flight mass spectrometery with supercritical carbon dioxide as a mobile phase.

Qingzhe Jin, Xingguo Wang, Zhimin Xu, 2019, Food chemistry.

Evaluation of sn-2 fatty acid composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage.

Xingguo Wang, X. Zou, Wei Wei, 2018, Food chemistry.

Evaluation of fatty acid composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2016 .

The enzymatic synthesis of EPA-rich medium- and long-chain triacylglycerol improves the digestion behavior of MCFA and EPA: Evidence on in vitro digestion

Qingzhe Jin, Xingguo Wang, Ming Chang, 2021, Food & Function.

Evaluation of total, sn-2 fatty acid, and triacylglycerol composition in commercial infant formulas on the Chinese market: A comparative study of preterm and term formulas.

Qingzhe Jin, Xingguo Wang, Fan Wang, 2022, Food chemistry.

Profiling of triacylglycerol composition in the breast milk of Chinese mothers at different lactation stages.

Xingguo Wang, Tong Wu, Wei Wei, 2022, Food & function.

Triacylglycerol fingerprint of sow milks during different lactation stages and from different breeds

Qingzhe Jin, Xingguo Wang, Jun Jin, 2022, Journal of Dairy Research.

S0022029922000607jra 289..298

Qingzhe Jin, Xingguo Wang, Jun Jin, 2022 .

Preparation of human milk fat substitutes similar to human milk fat by enzymatic acidolysis and physical blending

Xingguo Wang, Xiaosan Wang, Lei Hua, 2021 .

Evaluation of fatty acid profile of colostrum and milk fat of different sow breeds

Qingzhe Jin, Xingguo Wang, Jun Jin, 2021 .

Comparative Analysis of Aroma Compounds in French Fries and Palm Oil at Three Crucial Stages by GC/MS-Olfactometry, Odor Activity Values, and Aroma Recombination.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021, Journal of the science of food and agriculture.

Effect of sorghum sourdough and nabag (zizyphus spina-christi) pulp powder on dough fermentation and quality characteristics of bread

Xingguo Wang, Emad Karrar, A. Musa, 2019, Journal of Food Measurement and Characterization.

The assessment of trans fatty acid composition in edible oil of different brands and regions in China in 2021

Xingguo Wang, Taotao Deng, Ruijie Liu, 2023, Journal of Food Composition and Analysis.

A novel immobilized enzyme enhances the conversion of phosphatidylserine in two-phase system

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2021 .

A potential new source: Nutritional and antioxidant properties of edible oils from cucurbit seeds and their impact on human health.

Xingguo Wang, Hinawi A. M. Hassanin, Emad Karrar, 2018, Journal of food biochemistry.

The impact of lactation and gestational age on the composition of branched-chain fatty acids in human breast milk.

Sameh A. Korma, Qingzhe Jin, Xingguo Wang, 2018, Food & function.

Effect of refining on the lignan content and oxidative stability of oil pressed from roasted sesame seed

Xingguo Wang, Shimin Wu, Wenming Cao, 2013 .

Composition of Rice Bran Stearin from Various Refineries Across China

Qingzhe Jin, Xingguo Wang, Ming Chang, 2016 .

Novel disaturated triacylglycerol-rich fat from Garcinia mangostana: Lipid compositions, fatty acid distributions, triacylglycerol species and thermal characteristics

Qingzhe Jin, Xingguo Wang, C. Akoh, 2023, Industrial Crops and Products.

Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification

Qingzhe Jin, Xingguo Wang, C. Akoh, 2018, LWT.

Effect of fat composition on texture and bloom of lauric compound chocolate

Fengyan Wang, Yuanfa Liu, Qingzhe Jin, 2010 .

Improving heat and fat bloom stabilities of “dark chocolates” by addition of mango kernel fat-based chocolate fats

Qingzhe Jin, Xingguo Wang, C. Akoh, 2019, Journal of Food Engineering.

Analysis of Triacylglycerols in Sumac (Rhus typhina L.) Seed Oil from Different Origins by UPLC-Q-TOF-MS

Qingzhe Jin, Xingguo Wang, Ming Chang, 2021, Food Analytical Methods.

Analysis of Chemical Composition and Antioxidant Activity of Idesia polycarpa Pulp Oil from Five Regions in China

Qingzhe Jin, Xingguo Wang, Emad Karrar, 2023, Foods.

The bioactive compounds and cellular antioxidant activity of Herbaceous peony (Paeonia lactiflora Pall) seed oil from China.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Journal of food science.

Lipase modification of milk fat : Impact on changes of triacylglycerol distribution and melting profiles

Waleed, Xingguo Wang, M. E. Gounga, 2016 .

Effects of NaCl on pH , Peroxide Value , Oil Stability Index and Fatty Acid Composition of Buffaloe ’ s and Cow ’ s Butter-Based Low-Fat Spreads

Qingzhe Jin, Xingguo Wang, Ruijie Liu, 2014 .

Characterization of palm kernel oil, palm stearin, and palm olein blends in isosolid diagrams

Yuanfa Liu, Qingzhe Jin, Xingguo Wang, 2010 .

Scalable synthesis of oleoyl ethanolamide by chemical amidation in a mixed solvent

Qingzhe Jin, Xingguo Wang, Xiaosan Wang, 2016 .

Evaluation of the Antioxidant Properties of Micronutrients in Different Vegetable Oils

Qingzhe Jin, Xingguo Wang, Ming Chang, 2020, European Journal of Lipid Science and Technology.

Identification of the Fatty Acyl Residues Composition and Molecular Species of Phosphatidylcholines in Soy Lecithin Powder by UPLC–ESI-MS/MS

Yuanfa Liu, Xingguo Wang, Kangyi Zhang, 2012, Chromatographia.

The dopaminergic neuroprotective effects of different phytosterols identified in rice bran and rice bran oil.

Xingguo Wang, Ming Chang, Ruijie Liu, 2021, Food & function.

Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials.

Qingzhe Jin, Xingguo Wang, Weizhen Zeng, 2023, Critical reviews in food science and nutrition.

Efficiency and safety evaluation of photodegradation of Aflatoxin B1 on peanut surface

Yuanfa Liu, Qingzhe Jin, Xingguo Wang, 2013 .

A comprehensive comparison of Chinese olive oils from different cultivars and geographical origins.

Qingzhe Jin, Xingguo Wang, Weibao Kong, 2023, Food chemistry: X.

Sensory analysis, aroma compounds and flavour modulation of rapeseed oil: A review

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2022 .

Metabolic, structure-activity characteristics of conjugated linolenic acids and their mediated health benefits.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2023, Critical reviews in food science and nutrition.

Effects of Dietary Linoleic Acid on Blood Lipid Profiles: A Systematic Review and Meta-Analysis of 40 Randomized Controlled Trials

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2023, Foods.

Interactions between α-tocopherol and γ-oryzanol in oil-in-water emulsions.

Xingguo Wang, Ming Chang, Ruijie Liu, 2021, Food chemistry.

Novel antioxidant peptides from Yak bones collagen enhanced the capacities of antiaging and antioxidant in Caenorhabditis elegans

Xingguo Wang, Yong-Hui Zhang, Yue Wang, 2022, Journal of Functional Foods.

Effects of sucrose esters on whipping capabilities of aerated emulsions

Qingzhe Jin, Xingguo Wang, Hu Xu, 2023, Food Hydrocolloids.

How does camel milk fat profile compare with that of human milk fat to serve as a substitute for human milk?

Sameh A. Korma, M. Farag, Xingguo Wang, 2023, International Dairy Journal.

Determination of triacylglycerols in milk fat from different species using UPLC–Q-TOF–MS

Xingguo Wang, T. Huppertz, I. M. Mohamed Ahmed, 2022, International Dairy Journal.

Dietary Sphingomyelin Metabolism and Roles in Gut Health and Cognitive Development.

Qingzhe Jin, Xingguo Wang, L. Cheong, 2021, Advances in nutrition.

Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk

Xingguo Wang, Abdelmoneim H. Ali, Wei Wei, 2020, International Dairy Journal.

Evaluation of glycerol core aldehydes formation in edible oils under restaurant deep frying.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food Research International.

Ultra-performance Liquid Chromatography Quadrupole Time-of-Flight MS for Identification of Electron Beam from Accelerator Degradation Products of Aflatoxin B1

Yuanfa Liu, Qingzhe Jin, Xingguo Wang, 2015, Applied Biochemistry and Biotechnology.

Assessment of Total Glycerol Core Aldehyde and Monomer Content Based on NIR and PLS

Xingguo Wang, Jianhua Huang, Zhihua Song, 2023, Journal of Food Composition and Analysis.

Characteristics of Cephalotaxus fortunei kernel oil and its digestion behaviors.

Qingzhe Jin, Xingguo Wang, Hu Xu, 2023, Food chemistry.

Mechanisms of sesamol and sesamin inhibiting α-glucosidase activity by spectroscopy and molecular docking

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2023, Food Bioscience.

LC–MS and UPLC–Quadrupole Time-of-Flight MS for Identification of Photodegradation Products of Aflatoxin B1

Yuanfa Liu, Qingzhe Jin, Xingguo Wang, 2010 .

Camellia oil adulteration detection using fatty acid ratios and tocopherol compositions with chemometrics

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2022, Food Control.

Assessment of contamination source and quality control approach for polycyclic aromatic hydrocarbons in wood-pressed rapeseed oil

Qingzhe Jin, Xingguo Wang, Ruijie Liu, 2018, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Rapid assay of polycyclic aromatic hydrocarbons in edible oils by HPLC with FLD detection without clean-up

Xingguo Wang, Qinze Jin, Y. Ye, 2013 .

Effects of Dietary Plant-Derived Low-Ratio Linoleic Acid/Alpha-Linolenic Acid on Blood Lipid Profiles: A Systematic Review and Meta-Analysis

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2023, Foods.

Biocatalytic synthesis and characterization of sn-1/3 and sn-2 monoacylglycerols

Qingzhe Jin, Xingguo Wang, Wei Wei, 2019, Biotechnology Letters.

Preliminary Study on Acyl Incorporation and Migration in the Production of 1,3-diacylglycerol by Immobilized Lipozyme RM IM-catalyzed Esterification

Yuanfa Liu, Zong Meng, Xingguo Wang, 2014 .

Lipid-soluble vitamins from dairy products: Extraction, purification, and analytical techniques.

Xingguo Wang, Emad Karrar, Wei Wei, 2021, Food chemistry.

Dietary sources of branched-chain fatty acids and their biosynthesis, distribution, and nutritional properties.

Xingguo Wang, Wei Wei, Zhen Wang, 2023, Food chemistry.

Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels.

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2022, The Journal of the Science of Food and Agriculture.

Reassessing the Effects of Dietary Fat on Cardiovascular Disease in China: A Review of the Last Three Decades

Qingzhe Jin, Xingguo Wang, Weizhen Zeng, 2023, Nutrients.

Synthesis of EPA-enriched medium- and long-chain triacylglycerol by lipase-catalyzed transesterification: a novel strategy for clinical nutrition intervention.

Qingzhe Jin, Xingguo Wang, Ming Chang, 2023, Journal of the science of food and agriculture.

Transepithelial Transport of the Bifunctional Peptide IPYWTY Indirectly Induced Insulin Release Mediated by Active GLP-1.

Xingguo Wang, Ling Zhu, Gangcheng Wu, 2023, Journal of agricultural and food chemistry.

Selective adsorption of tannin from flavonoids by organically modified attapulgite clay.

Yuanfa Liu, Xingguo Wang, Jianhua Huang, 2008, Journal of hazardous materials.

Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study.

Qingzhe Jin, Xingguo Wang, D. Mcclements, 2018, Journal of agricultural and food chemistry.

Oxidative stability, shelf life and stir‐frying application of Torreya grandis seed oil

Qingzhe Jin, Xingguo Wang, Liangliang Xie, 2021, International Journal of Food Science & Technology.