Pei Wang

发表

Oxidative crosslinking of water-extractable wheat arabinoxylans by recombinant lipoxygenase and its effect on bread properties

Chong Zhang, Pei Wang, Jie Yang, 2019, LWT.

Economic spillover effect of grass-based livestock husbandry on agricultural production—A case study in Hulun Buir, China

Pei Wang, Zhe Zhao, Jiancheng Chen, 2021, Technological Forecasting and Social Change.

Assessing the sustainability of grass-based livestock husbandry in Hulun Buir, China

Pei Wang, Zhe Zhao, Yuping Bai, 2020 .

Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds.

Fengfeng Wu, Xueming Xu, Pei Wang, 2017, Journal of the science of food and agriculture.

UV-B mediates isoflavone accumulation and oxidative-antioxidant system responses in germinating soybean.

Pei Wang, Zhenxin Gu, Mengxia Ma, 2019, Food chemistry.

Effects of UV-B radiation on the isoflavone accumulation and physiological-biochemical changes of soybean during germination: Physiological-biochemical change of germinated soybean induced by UV-B.

Pei Wang, Zhenxin Gu, Mengxia Ma, 2018, Food chemistry.

Ultrasound-assisted dextranase entrapment onto Ca-alginate gel beads.

Zhengyu Jin, Yaoqi Tian, Xueming Xu, 2013, Ultrasonics sonochemistry.

GABA enhances physio-biochemical metabolism and antioxidant capacity of germinated hulless barley under NaCl stress.

Pei Wang, Zhijie Chen, Zhenxin Gu, 2018, Journal of plant physiology.

Polyamines regulating phytic acid degradation in mung bean sprouts.

Pei Wang, Zhenxin Gu, Runqiang Yang, 2018, Journal of the science of food and agriculture.

Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran

Chong Zhang, Pei Wang, Zhaoxin Lu, 2020 .

Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.

Pei Wang, D. Jiang, Kexin Liu, 2019, Journal of agricultural and food chemistry.

UV-B- triggered H2O2 production mediates isoflavones synthesis in germinated soybean

Pei Wang, Wenlin Xu, Zhenxin Gu, 2022, Food chemistry: X.

Determination of glucosinolates in rapeseed meal and their degradation by myrosinase from rapeseed sprouts.

Pei Wang, Lianzhong Yan, Chong Xie, 2022, Food chemistry.

Effect of freezing rate on rheological, thermal and structural properties of frozen wheat starch

Zhengyu Jin, Fengfeng Wu, Xueming Xu, 2016 .

Ca2+ involved in GABA signal transduction for phenolics accumulation in germinated hulless barley under NaCl stress

Pei Wang, Y. Tao, Yong-bin Han, 2019, Food chemistry: X.

Comparison of phenolic profiles, antioxidant capacity and relevant enzyme activity of different Chinese wheat varieties during germination

Pei Wang, Zhijie Chen, Zhenxin Gu, 2017 .

Effects of soaking and germination on deoxynivalenol content, nutrition and functional quality of Fusarium naturally contaminated wheat

Pei Wang, Chong Xie, Zhenxin Gu, 2022, LWT.

Dynamic variation of glucosinolates and isothiocyanates in broccoli sprouts during hydrolysis

Pei Wang, Zhenxin Gu, Runqiang Yang, 2019, Scientia Horticulturae.

Red light enhances folate accumulation in wheat seedlings.

Pei Wang, Yong-bin Han, Chong Xie, 2021, Journal of Zhejiang University. Science. B.

Effect of mild thermal treatment on the polymerization behavior, conformation and viscoelasticity of wheat gliadin.

Pei Wang, Mingxuan Zou, Kexin Liu, 2018, Food chemistry.

UV-B treatment enhances phenolic acids accumulation and antioxidant capacity of barley seedlings

Pei Wang, Yahui Zhu, Zhenxin Gu, 2022, LWT.

IP3 Mediates Nitric Oxide-Guanosine 3',5'-Cyclic Monophosphate (NO-cGMP)-Induced Isoflavone Accumulation in Soybean Sprouts under UV-B Radiation.

Pei Wang, Zhenxin Gu, Runqiang Yang, 2016, Journal of agricultural and food chemistry.

Microbial transglutaminase-modified protein network and its importance in enhancing the quality of high-fiber tofu with okara.

Pei Wang, Mingxuan Zou, Zhenxin Gu, 2019, Food chemistry.

NaCl treatment on physio-biochemical metabolism and phenolics accumulation in barley seedlings.

Pei Wang, Yong-bin Han, Zhenxin Gu, 2020, Food chemistry.

Effects of exogenous Ca2+ on phenolic accumulation and physiological changes in germinated wheat (Triticum aestivum L.) under UV-B radiation.

Pei Wang, Zhijie Chen, Zhenxin Gu, 2019, Food chemistry.

Ca2+ influxes and transmembrane transport are essential for phytic acid degradation in mung bean sprouts.

Pei Wang, Zhenxin Gu, Runqiang Yang, 2018, Journal of the science of food and agriculture.

Low salinity promotes the growth of broccoli sprouts by regulating hormonal homeostasis and photosynthesis

Pei Wang, Xinyue Li, Zhenxin Gu, 2018, Horticulture, Environment, and Biotechnology.

Interaction of Gamma-Aminobutyric Acid and Ca2+ on Phenolic Compounds Bioaccumulation in Soybean Sprouts under NaCl Stress

Pei Wang, Chong Xie, Runqiang Yang, 2022, Plants.

Water-extractable Arabinoxylan-induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment.

Pei Wang, D. Jiang, Zhenxin Gu, 2020, Journal of agricultural and food chemistry.

Heat-induced polymerization behavior variation of frozen-stored gluten.

Pei Wang, Mingxuan Zou, Zhenxin Gu, 2018, Food chemistry.

Calcium permeation property and firmness change of cherry tomatoes under ultrasound combined with calcium lactate treatment.

Hongshun Yang, Fusheng Chen, Pei Wang, 2019, Ultrasonics sonochemistry.

GABA mediates phenolic compounds accumulation and the antioxidant system enhancement in germinated hulless barley under NaCl stress.

Pei Wang, Zhenxin Gu, Runqiang Yang, 2019, Food chemistry.

Effects of germination on physio-biochemical metabolism and phenolic acids of soybean seeds

Pei Wang, Zhenxin Gu, Runqiang Yang, 2022, Journal of Food Composition and Analysis.

Response of nutritional and functional composition, anti-nutritional factors and antioxidant activity in germinated soybean under UV-B radiation

Pei Wang, Hongxu Zhang, Zhenxin Gu, 2020 .

GABA Regulates Phenolics Accumulation in Soybean Sprouts under NaCl Stress

Pei Wang, Yun Zhao, Chong Xie, 2021, Antioxidants.

AMADH inhibitor optimization and its effects on GABA accumulation in soybean sprouts under NaCl–CaCl2 treatment

Pei Wang, Zhenxin Gu, Runqiang Yang, 2019, 3 Biotech.

Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch.

Pei Wang, Y. Tao, Yong-bin Han, 2022, Food chemistry.

The impact of heating on the unfolding and polymerization process of frozen-stored gluten

Pei Wang, Mingxuan Zou, Zhenxin Gu, 2018, Food Hydrocolloids.

Effect of frozen storage on the foaming properties of wheat gliadin.

Zhengyu Jin, Fengfeng Wu, Xueming Xu, 2014, Food chemistry.

Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten

Pei Wang, Xiaoyuan Wang, Zhenxin Gu, 2020 .

Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.

Zhengyu Jin, Xueming Xu, Pei Wang, 2016, Food chemistry.

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

Zhengyu Jin, Fengfeng Wu, Xueming Xu, 2014 .

Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

Zhengyu Jin, Fengfeng Wu, Xueming Xu, 2014 .

Preparation of phosvitin-dextran conjugates under high temperature in a liquid system.

Zhengyu Jin, Yaoqi Tian, Xueming Xu, 2013, International journal of biological macromolecules.

Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch.

Pei Wang, Zhenxin Gu, Runqiang Yang, 2022, Journal of agricultural and food chemistry.

Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns

Pei Wang, Chong Xie, Zhenxin Gu, 2022, Foods.

Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten.

Pei Wang, Chong Xie, Zhenxin Gu, 2022, Journal of agricultural and food chemistry.

Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality

Pei Wang, Zhenxin Gu, Runqiang Yang, 2022, Food Hydrocolloids.

Conformational rearrangement and polymerization behavior of frozen-stored gluten during thermal treatment

Pei Wang, D. Jiang, Mingxuan Zou, 2020 .

Heat-triggered polymerization of frozen gluten: The micro-morphology and thermal characteristic study

Pei Wang, Mingxuan Zou, Zhenxin Gu, 2019, Journal of Cereal Science.

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

Zhengyu Jin, Xueming Xu, Pei Wang, 2015 .

The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness

Zhengyu Jin, Xueming Xu, Pei Wang, 2015 .

Frozen-induced depolymerization of glutenin macropolymers: Effect of the frozen storage time and gliadin content

Zhengyu Jin, Fengfeng Wu, Xueming Xu, 2015 .

Environmental stress stability of pectin-stabilized resveratrol liposomes with different degree of esterification.

Pei Wang, B. Niu, P. Shao, 2018, International journal of biological macromolecules.

Effects of calcium and pectin methylesterase on quality attributes and pectin morphology of jujube fruit under vacuum impregnation during storage.

Hongshun Yang, Fusheng Chen, Pei Wang, 2019, Food chemistry.

Effect of soaking and heating stimulation on the formation of isothiocyanates in Eruca sativa Mill. seeds and sprouts

Pei Wang, Xinyue Li, Shufang Wang, 2021, International Food Research Journal.

Modified Starches and the Stability of Frozen Foods

Xueming Xu, Pei Wang, 2018 .

Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.

Zhengyu Jin, Fengfeng Wu, Xueming Xu, 2016, Carbohydrate polymers.

Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough.

Zhengyu Jin, Fengfeng Wu, Xueming Xu, 2016, Food chemistry.

Spermidine improves antioxidant activity and energy metabolism in mung bean sprouts.

Pei Wang, Mengxia Ma, Tingting Zhou, 2019, Food chemistry.

Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating

Pei Wang, D. Jiang, Tao Yang, 2021, Foods.

Proteomic analysis of broccoli sprouts by iTRAQ in response to jasmonic acid.

Pei Wang, Liping Guo, Runqiang Yang, 2017, Journal of plant physiology.

Glucosinolates metabolism and redox state of rocket ( Eruca sativa Mill.) during germination

Pei Wang, Xinyue Li, Mian Wang, 2019, Journal of Food Processing and Preservation.

Effects of UV-B radiation on phenolic accumulation, antioxidant activity and physiological changes in wheat (Triticum aestivum L.) seedlings

Pei Wang, Zhijie Chen, Yan Ma, 2019, Food Bioscience.

Nitric oxide mediates γ-aminobutyric acid signaling to regulate phenolic compounds biosynthesis in soybean sprouts under NaCl stress

Pei Wang, Chong Xie, Maomao Sun, 2021, Food Bioscience.

The mechanism of freeze-thawing induced accumulation of γ-aminobutyric acid in germinated soybean.

Pei Wang, Qianru Hui, Li Feng, 2020, Journal of the science of food and agriculture.

Description of Aphelenchoides xui sp. n. (Nematoda: Aphelenchoididae) in packaging wood from South Africa.

Pei Wang, Jianfeng Gu, Hongmei Li, 2013 .

Gibberellic acid promoting phytic acid degradation in germinating soybean under calcium lactate treatment.

Pei Wang, Yan Ma, Qianru Hui, 2018, Journal of the science of food and agriculture.

Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough.

Zhengyu Jin, Xueming Xu, Pei Wang, 2017, Food chemistry.

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

Pei Wang, Zhaoxin Lu, F. Lu, 2022, Molecules.

The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality.

Tung-Ching Lee, Zhengyu Jin, Xueming Xu, 2016, Food chemistry.

Enhanced γ-aminobutyric acid accumulation, alleviated componential deterioration and technofunctionality loss of germinated wheat by hypoxia stress.

Pei Wang, Kexin Liu, Z. Gu, 2018, Food chemistry.

Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition.

Zhengyu Jin, Xueming Xu, Pei Wang, 2017, Food chemistry.

Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch.

Pei Wang, Yulin Zhou, Mengqi Tian, 2020, Food chemistry.

Effect of spring dextrin on retrogradation of wheat and corn starch gels

Zhengyu Jin, Xueming Xu, Pei Wang, 2013 .

A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorption.

Zhengyu Jin, Fengfeng Wu, Xueming Xu, 2016, Carbohydrate polymers.

Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

A. Farahnaky, Pei Wang, Zhonghua Wang, 2020 .

Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles

Zhengyu Jin, Fengfeng Wu, Xueming Xu, 2015 .

Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality

Pei Wang, Mengqi Tian, Xiaohui Zhao, 2019, Food Hydrocolloids.

Role of Ca2+ in phenolic compound metabolism of barley (Hordeum vulgare L.) sprouts under NaCl stress.

Pei Wang, Zhijie Chen, Tingting Zhou, 2019, Journal of the science of food and agriculture.

Low salinity promotes the growth of broccoli sprouts by regulating hormonal homeostasis and photosynthesis

Pei Wang, Xinyue Li, Lu Tian, 2018, Horticulture, Environment, and Biotechnology.

Mechanism of nitric oxide enhancing NaCl tolerance of barley seedlings based on physiol-biochemical analysis and LC-MS metabolomics

Pei Wang, Yong-bin Han, Yan Ma, 2021 .

Participation mode and production efficiency enhancement mechanism of Geographical Indication products in rural areas: A meta-frontier analysis

Pei Wang, Jiancheng Chen, Jingyu Wang, 2021 .

Effect of γ-aminobutyric Acid on Phenolics Metabolism in Barley Seedlings under Low NaCl Treatment

Pei Wang, Yahui Zhu, Mian Wang, 2021, Antioxidants.

NaCl stress on physio-biochemical metabolism and antioxidant capacity in germinated hulless barley (Hordeum vulgare L.).

Pei Wang, Zhijie Chen, Yan Ma, 2018, Journal of the science of food and agriculture.

SDS-insoluble and contributes the most to the dough physical properties and the baked bread qualities from the statistical

Tung-Ching Lee, Zhengyu Jin, Xueming Xu, 2016 .

Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components.

Pei Wang, Jianlin Li, Qiuting Zhang, 2021, Food chemistry.

Detoxification of deoxynivalenol and its derivatives in Fusarium contaminated wheat through soaking and germination

Pei Wang, Chong Xie, Shufang Wang, 2023, Food Control.

Mitogen-activated protein kinase mediates nitric oxide-induced isoflavone accumulation in soybean sprouts under UVB radiation

Pei Wang, Lu Tian, Z. Gu, 2017, Canadian Journal of Plant Science.

A novel type of sprout food development: Effects of germination on phytic acid, glucosinolates, and lipid profiles in rapeseed

Pei Wang, Huidong Yuan, Chong Xie, 2023, Food Bioscience.

Effect of Amino Acids on Folates Accumulation in Wheat Seedlings during Germination under Red Light Radiation

Pei Wang, Yong-bin Han, Chong Xie, 2022, Molecules.