Xichang Wang

发表

Simultaneous detection of mixed foodborne pathogens by multi-molecular infrared spectroscopy identification system

Lu Zhang, Yan-Yan Liu, Ningping Tao, 2022, Food Control.

Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine.

Xichang Wang, Danfeng Wang, Tai-ang Liu, 2012, Meat science.

Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry.

Xichang Wang, Cuiping Shi, Tingting Wu, 2019, Food chemistry.

Rapid Quality Discrimination and Amino Nitrogen Quantitative Evaluation of Soy Sauces by Tri-Step IR and E-nose

Ningping Tao, Xichang Wang, Ying Lu, 2018, Food Analytical Methods.

Characterization of important odorants in steamed male Chinese mitten crab (Eriocheir sinensis) using gas chromatography-mass spectrometry-olfactometry.

Ningping Tao, Xichang Wang, Saiqi Gu, 2014, Journal of food science.

Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

Xichang Wang, Jiaying Qin, Wenzheng Shi, 2020, Food science & nutrition.

Rapid recognition of marine fish surimi by one-step discriminant analysis based on near-infrared diffuse reflectance spectroscopy

Xichang Wang, Chang-Hua Xu, Suqin Sun, 2017 .

Instructions for use Title Structural Stability of Myosin Rod from Silver Carp as Affected by Season Author ( s )

Xichang Wang, Shunsheng Chen, Chunhong Yuana, 2017 .

Characterization of myosin subfragment-1 of summer and winter silver carp (Hypophthalmichthys molitrix) muscle.

I. Kimura, Xichang Wang, Chunhong Yuan, 2012, Journal of food science.

Structural stability of myosin rod from silver carp as affected by season.

Xichang Wang, Chunhong Yuan, Shunsheng Chen, 2011, Journal of food science.

Comparison of fatty acid and amino acid profiles of steamed Chinese mitten crab

Xichang Wang, Saiqi Gu, Yan-Ru Guo, 2014, Fisheries Science.

Study of heating characteristics for a continuous 915 MHz pilot scale microwave thawing system

Yifen Wang, Xichang Wang, Donglei Luan, 2019, Food Control.

Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging.

Wei Wei, Ningping Tao, Xichang Wang, 2019, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Rapid Discrimination of Different Grades of White Croaker Surimi by Tri-Step Infrared Spectroscopy Combined with Soft Independent Modeling of Class Analogy (SIMCA)

Xichang Wang, Chang-Hua Xu, Yong Zhao, 2016, Food Analytical Methods.

An Amperometric Immunosensor Based on an Ionic Liquid and Single-Walled Carbon Nanotube Composite Electrode for Detection of Tetrodotoxin in Pufferfish.

Jian Wu, Xichang Wang, Yuxia Fan, 2016, Journal of agricultural and food chemistry.

A novel method for rapid quantitative evaluating formaldehyde in squid based on electronic nose

Wei Wei, Xichang Wang, Ying Lu, 2019, LWT.

Recent Advances of Electrospun Nanofibrous Membranes in the Development of Chemosensors for Heavy Metal Detection.

N. Zhang, Zhiqiang Xie, Juan Yan, 2017, Small.

Development of a monoclonal antibody-based competitive enzyme linked-immunosorbent assay (c-ELISA) for quantification of silver carp parvalbumin

Xichang Wang, M. Cao, Guangming Liu, 2013 .

Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets

F. Zhou, Xichang Wang, J. Jiang, 2021, Foods.

Marine-derived bioactive compounds with anti-obesity effect: A review

Jianbo Xiao, Ningping Tao, Xichang Wang, 2016 .

Effects of different freshness on the quality of cooked tuna steak

H. Miao, S. Miao, Xichang Wang, 2017 .

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Xichang Wang, Chang-Hua Xu, Wenzheng Shi, 2018, Food science & nutrition.

Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella)

Xichang Wang, Wenzheng Shi, Xiuxiu Chen, 2019, Journal of Food Measurement and Characterization.

Micro-nano particle formation and transformation mechanisms of broth in meat braised processing.

Ningping Tao, Xichang Wang, Ying Lu, 2020, Food chemistry.

Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab

Xichang Wang, Saiqi Gu, N. Wu, 2015, Fisheries Science.

Key lipid molecules in hepatopancreas of Eriocheir sinensis: Identification and thermal oxidative degradation characteristics.

Xichang Wang, Xue-yan Fu, Mingyu Yin, 2021, Journal of food biochemistry.

IDENTIFICATION OF A MYOFIBRIL-BOUND SERINE PROTEINASE IN THE SKELETAL MUSCLE OF SILVER CARP

K. Hara, Xichang Wang, M. Cao, 2004 .

Meat texture, muscle histochemistry and protein composition of Eriocheir sinensis with different size traits.

Xichang Wang, Mingyu Yin, Long Zhang, 2020, Food chemistry.

Rapid determination of ractopamine in swine urine using surface-enhanced Raman spectroscopy.

Xichang Wang, Yiqun Huang, Ke-qiang Lai, 2011, Journal of agricultural and food chemistry.

Odor profiles of hepatopancreas and gonad of Eriocheir sinensis by sensory analysis, electronic nose, and GC–MS analysis

Ningping Tao, Xichang Wang, N. Wu, 2016, Fisheries Science.

Electrosprayed Soft Capsules of Millimeter-Size for Specifically Delivering Fish Oil/Nutrients to Stomach and Intestines.

Daixu Wei, Xun-wei Liu, Jian Zhong, 2020, ACS applied materials & interfaces.

Resorbable polymer electrospun nanofibers: History, shapes and application for tissue engineering

Xichang Wang, Ruirui Qiao, Cuiping Shi, 2020 .

Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions.

Ningping Tao, Xichang Wang, Jian Zhong, 2020, Food chemistry.

Incorporation of lysozyme into cellulose nanocrystals stabilized β-chitosan nanoparticles with enhanced antibacterial activity.

Xichang Wang, Hongcai Zhang, Shunsheng Chen, 2020, Carbohydrate polymers.

Surface-Enhanced Raman Spectroscopy for Rapid Determination of β-Agonists in Swine Urine

Xichang Wang, Yiqun Huang, Ke-qiang Lai, 2012 .

Comparison of Egg Yolk and Soybean Phospholipids on Hepatic Fatty Acid Profile and Liver Protection in Rats Fed a High-Fructose Diet

Xichang Wang, Ryosuke Matsuoka, Mingyu Yin, 2021, Foods.

Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances

Xichang Wang, Ruirui Qiao, Jian Zhong, 2020, Food Reviews International.

Applications of solid-phase microextraction in food analysis

Xichang Wang, Chang-Hua Xu, Yuxia Fan, 2016 .

Fibrinolytic Compounds Isolated from a Brown Alga, Sargassum fulvellum

Xian-wen Hu, K. Hasumi, Xichang Wang, 2009, Marine drugs.

The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation.

Ningping Tao, Xichang Wang, Feng Chen, 2015, Food & function.

Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation.

Xichang Wang, Mingfu Wang, D. Fan, 2018, Journal of the science of food and agriculture.

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates.

Xichang Wang, Wenli Wang, Yuan Liu, 2019, Food chemistry.

Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

Xichang Wang, Wenzheng Shi, Yaozhou Zhu, 2020 .

Volatile components present in different parts of grass carp

Xichang Wang, Wenzheng Shi, Yaozhou Zhu, 2018, Journal of Food Biochemistry.

Effect of extraction methods on the preparation of electrospun/electrosprayed microstructures of tilapia skin collagen.

Xichang Wang, Ruirui Qiao, Cuiping Shi, 2019, Journal of bioscience and bioengineering.

Physical properties, chemical composition, and nutritional evaluation of common salad dressings

Takuya Yanagisawa, Ningping Tao, Xichang Wang, 2022, Frontiers in Nutrition.

Release properties of tannic acid from hydrogen bond driven antioxidative cellulose nanofibrous films.

Xichang Wang, Mingfu Wang, Xiao-qian Hu, 2016, International journal of biological macromolecules.

Characterization of refined fish oil from small fish in Mauritania

Ningping Tao, Xichang Wang, Xuebing Zhang, 2020 .

Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood

Xichang Wang, Y. Qu, Jingyu Wang, 2022, Foods.

Nutrients and non-volatile taste compounds in Chinese mitten crab by-products

Xichang Wang, Saiqi Gu, Yan-Ru Guo, 2014, Fisheries Science.

Soybean Lecithin-Mediated Nanoporous PLGA Microspheres with Highly Entrapped and Controlled Released BMP-2 as a Stem Cell Platform.

Chengming Jiang, Daixu Wei, Jing Su, 2018, Small.

Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus).

Xichang Wang, Wenzheng Shi, Ludan Tu, 2020, Journal of food biochemistry.

Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C

Xichang Wang, Wenzheng Shi, Han Wu, 2020 .

Study on changes in the quality of grass carp in the process of postmortem

Xichang Wang, Wenzheng Shi, Yaozhou Zhu, 2018, Journal of Food Biochemistry.

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis).

Xichang Wang, Xiaowen Long, N. Wu, 2016, Journal of food science.

Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber

Xichang Wang, Hongli Wang, Mingyu Yin, 2022, Foods.

Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage

K. Osako, E. Okazaki, Xichang Wang, 2021 .

Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides.

Ningping Tao, Xichang Wang, Jian Zhong, 2020, Food chemistry.

Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow

Xichang Wang, Jian Zhong, Jiahui Chen, 2022, npj Science of Food.

Effect of heat extraction on water‐soluble taste substances in processing products of chilled large yellow croaker (Pseudosciaena crocea)

Xichang Wang, Fen Zhou, 2019, Food science & nutrition.

Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions

Xichang Wang, Jiawei Peng, Jian Zhong, 2022, Food chemistry: X.

Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability

Ningping Tao, Xichang Wang, Jian Zhong, 2020 .

Effects of Span surfactants on the preparation and properties of fish oil-loaded sodium alginate-stabilized emulsions and calcium alginate-stabilized capsules.

Xichang Wang, Jian Zhong, Lina Tao, 2022, International journal of biological macromolecules.

Preparation and characterization of internal gelation-based electrosprayed multicore millimeter-sized fish oil-loaded calcium alginate-stabilized capsules

Xichang Wang, Jian Zhong, Lina Tao, 2022, Food Hydrocolloids.

Shape control and stability of multicore millimetre‐sized capsules using a combined monoaxial dispersion electrospraying–ionotropic gelation technique

Xichang Wang, Jian Zhong, Panpan Wang, 2021, International Journal of Food Science & Technology.

Purification and characterization of parvalbumins, the major allergens in red stingray (Dasyatis akajei).

K. Hara, Xichang Wang, M. Cao, 2010, Journal of agricultural and food chemistry.

Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins

Xichang Wang, Cuiping Shi, Jian Zhong, 2022, Frontiers in Nutrition.

Residual levels of antimicrobial agents and heavy metals in 41 species of commonly consumed aquatic products in Shanghai, China, and cumulative exposure risk to children and teenagers

Lanming Chen, Xichang Wang, Yong Zhao, 2021 .

Quality evaluation and shelf-life prediction model establishment of frozen Chinese mitten crab (Eriocheir sinensis)

W. Ding, Xichang Wang, Jian Zhong, 2022, LWT.

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system.

Ningping Tao, Xichang Wang, Ying Lu, 2021, Journal of food biochemistry.

Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems.

Xichang Wang, N. Wu, 2019, Food chemistry.

Reduction in Hami melon (Cucumis melo var. saccharinus) softening caused by transport vibration by using hot water and shellac coating

Xichang Wang, Ran Zhou, Guixiang Zhang, 2015 .

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

Ningping Tao, Xichang Wang, Saiqi Gu, 2013 .

Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab

Xichang Wang, Saiqi Gu, N. Wu, 2015, Fisheries Science.

Application of surface enhanced Raman spectroscopy for analyses of restricted sulfa drugs

Barbara Rasco, Xichang Wang, Xichang Wang, 2011 .

Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle.

Takuya Yanagisawa, Xichang Wang, Ryosuke Matsuoka, 2022, Food chemistry.

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

Xichang Wang, Wenzheng Shi, Xugan Wu, 2020, Food science & nutrition.

The valuable and safe supplement of macro- and trace elements to the human diet: Capelin (Mallotus villosus)

Xichang Wang, Ryosuke Matsuoka, Mingyu Yin, 2023, Journal of Food Composition and Analysis.

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS.

Guang-hong Zhou, Xinglian Xu, Xichang Wang, 2012, Food chemistry.

Effect of radio frequency tempering on the color of frozen tilapia fillets

Xichang Wang, Hongli Wang, Xueqian Guo, 2021 .

Protective effect of Perilla (Perilla frutescens) leaf essential oil on the quality of a surimi‐based food

Xichang Wang, Mingfu Wang, Bin Zhou, 2018 .

Effect of extraction methods on the properties of tilapia scale gelatins.

Xichang Wang, Jian Zhong, Yulu Zheng, 2022, International journal of biological macromolecules.

Determination of Polychlorinated Biphenyls in Fish Tissues from Shanghai Seafood Markets Using a Modified QuEChERS Method

J. Xie, Xichang Wang, Yuan Liu, 2017, Analytical sciences : the international journal of the Japan Society for Analytical Chemistry.

Effect of frozen storage temperature on lipid stability of hepatopancreas of Eriocheir sinensis

W. Ding, Xichang Wang, Changfu Xu, 2021, LWT.

Comparison of radio frequency and conventional tempering methods effects on quality of frozen tilapia fillets

Xichang Wang, Shijie Tang, Lizhi Yu, 2022, Journal of Food Measurement and Characterization.

Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage

J. Xie, Xichang Wang, Ran Zhou, 2011 .

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

Xichang Wang, Jian Zhong, Donglei Luan, 2021, LWT.

Octenyl succinic anhydride modification of bovine bone and fish skin gelatins and their application for fish oil-loaded emulsions

Ningping Tao, Xichang Wang, Jian Zhong, 2020 .

Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins.

Ningping Tao, Xichang Wang, Jian Zhong, 2020, Food chemistry.

Polymorphism and stability of nanostructures of three types of collagens from bovine flexor tendon, rat tail, and tilapia skin

Xichang Wang, Chang-Hua Xu, Ruirui Qiao, 2019, Food Hydrocolloids.

Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion

Xichang Wang, H. Gong, Jiawei Peng, 2023, Food chemistry: X.

Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid

Xichang Wang, Cuiping Shi, Jiawei Peng, 2023, Food Hydrocolloids.

Effects of antioxidant types on the stabilization and in vitro digestion behaviors of silver carp scale gelatin-stabilized fish oil-loaded emulsions.

Xichang Wang, Wenzheng Shi, Jian Zhong, 2022, Colloids and surfaces. B, Biointerfaces.

Effect of carbon numbers and structures of monosaccharides on the glycosylation and emulsion stabilization ability of gelatin.

Xichang Wang, Jian Zhong, Lina Tao, 2022, Food chemistry.

Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins

Xichang Wang, Jian Zhong, Zhengquan Wang, 2022, LWT.

Self-assembled hydrolyzed gelatin nanoparticles from silver carp spine bones for Pickering emulsion stabilization

Xichang Wang, Mengyan Yang, Jian Zhong, 2022, Food Bioscience.

Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins.

Xichang Wang, Jian Zhong, Jiahui Chen, 2021, Food chemistry.

Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins.

Xichang Wang, Meng Yang, Jian Zhong, 2021, Food chemistry.

Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods

Xichang Wang, Jian Zhong, Ting Zhang, 2021, Trends in Food Science & Technology.

Fish oil-gelatin core-shell electrospun nanofibrous membranes as promising edible films for the encapsulation of hydrophobic and hydrophilic nutrients

Xichang Wang, Jian Zhong, Mengzhen Ding, 2021, LWT.

Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property

Ningping Tao, Xichang Wang, S. Deng, 2021, Frontiers in Nutrition.

Reliability of LipidSearch software identification and its application to assess the effect of dry salting on the long-chain free fatty acid profile of tilapia muscles.

Ningping Tao, Xichang Wang, Hao Guo, 2020, Food research international.

Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification

J. Lorenzo, Xichang Wang, Jian Zhong, 2020 .

Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences

Ningping Tao, Xichang Wang, Jian Zhong, 2020 .

Effects of surfactant type and preparation pH on the droplets and emulsion forms of fish oil-loaded gelatin/surfactant-stabilized emulsions

Ningping Tao, Xichang Wang, Jian Zhong, 2020 .

Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces.

Ningping Tao, Xichang Wang, Jian Zhong, 2020, Food chemistry.

Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms

Ningping Tao, Xichang Wang, Jian Zhong, 2019, Food Hydrocolloids.

WITHDRAWN: Application of atomic force microscopy in food science

P. Finglas, Yifen Wang, Xichang Wang, 2019, Trends in Food Science & Technology.

Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins.

Xichang Wang, Jian Zhong, Ting Zhang, 2021, Food chemistry.

Egg Yolk Phospholipids Modulate Microbial Imbalance in the Intestinal Tract of Rats on a High‐Fructose Diet

Xichang Wang, Ryosuke Matsuoka, Mingyu Yin, 2021, European Journal of Lipid Science and Technology.

Preparation of selected spice microparticles and their potential application as nitrite scavenging agents in cured Tilapia muscle

Ningping Tao, Xichang Wang, Jian Zhong, 2020 .

Isolation and biological activities of decanal, linalool, valencene, and octanal from sweet orange oil.

Yanjun Liu, Xichang Wang, Kehai Liu, 2012, Journal of food science.

EFFECT OF ELECTROLYZED OXIDIZING WATER AND CHLORINATED WATER TREATMENTS ON STRAWBERRY AND BROCCOLI QUALITY

Y. Hung, Xichang Wang, Yong Zhao, 2010 .

Metabolomics mechanism of traditional soy sauce associated with fermentation time

Xichang Wang, Ying Lu, Chaohui Xu, 2022, Food Science and Human Wellness.

Rapid identification of pearl powder from Hyriopsis cumingii by Tri-step infrared spectroscopy combined with computer vision technology.

Wei Wei, Xichang Wang, Chang-Hua Xu, 2018, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Microencapsulation of sweet orange oil terpeneless using the orifice method

Xichang Wang, Kehai Liu, Yanqin Xu, 2012 .

Comparison of the Fatty Acid and Triglyceride Profiles of Big Eye Tuna (Thunnus obesus), Atlantic salmon (Salmo salar) and Bighead Carp (Aristichthysnobilis) Heads

Ningping Tao, Xichang Wang, Mingfu Wang, 2019, Molecules.

Effect of ice water pretreatment on the quality of Pacific White Shrimps (Litopenaeus vannamei)

Xichang Wang, Wenzheng Shi, Zhihe Wang, 2018, Food science & nutrition.

Assessing the gelling properties of the silver carp surimi gel prepared with large yellow croaker processing by‐product in freeze‐thaw cycles

F. Zhou, Xichang Wang, 2021 .

Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles

Xichang Wang, Yuyao Shi, Hongli Wang, 2022, Foods.

Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation

Xichang Wang, Mingyu Yin, Zhenzhen Li, 2022, Food Science and Technology.

Comparison of Gender Differences in Nutritional Value and Key Odor Profile of Hepatopancreas of Chinese Mitten Crab (Eriocheir Sinensis).

Xichang Wang, N. Wu, 2017, Journal of food science.

Rapid analysis and quantification of fluorescent brighteners in wheat flour by Tri-step infrared spectroscopy and computer vision technology

Xichang Wang, Chang-Hua Xu, Suqin Sun, 2015 .

Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna ( Thunns obesus ) head soup with different colloidal particle size

Ningping Tao, Xichang Wang, Mingfu Wang, 2020, International Journal of Food Science & Technology.

Effects of Salt and Homogenization Processing on the Gastrointestinal Fate of Micro/Nano-Sized Colloidal Particles in Bigeye Tuna (Thunnus obesusis) Head Soup: In vitro Digestion Study

Xichang Wang, S. Deng, Jian Zhong, 2022, Frontiers in Nutrition.

Migration of lipid and other components and formation of micro/nano-sized colloidal structure in Tuna (Thunnus obesus) head soup

Ningping Tao, Xichang Wang, Jian Zhong, 2019, LWT.

Comparison of Odor and Taste of Commercial Brand Fish Sauces from East and South East Asian Countries

Xichang Wang, Thanakorn Yimdee, 2016 .

Impact of supplementary Lactobacillus casei K17 on growth and gut health of largemouth bass Micropterus salmoides

Lanming Chen, Xichang Wang, X. Leng, 2021, Aquaculture Reports.

Effects of fattening period on ovarian development and nutritional quality of adult female Chinese mitten crab Eriocheir sinensis

Xichang Wang, Xiaowen Long, D. Francis, 2020 .

Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration

Xichang Wang, Mingyu Yin, Zhenzhen Li, 2022, Food Science and Technology.

Effects of different thawing methods on microstructure and the biochemical properties of tilapia ( Oreochromis niloticus ) fillets during frozen storage

Xichang Wang, Wenzheng Shi, Hongli Wang, 2021, International Journal of Food Science & Technology.

Metabolomics of the hepatopancreas in Chinese mitten crabs (Eriocheir sinensis).

Ningping Tao, Xichang Wang, Xugan Wu, 2022, Food research international.

Effects of dietary replacement of fish oil by vegetable oil on proximate composition and odor profile of hepatopancreas and gonad of Chinese mitten crab (Eriocheir sinensis).

Xichang Wang, N. Wu, Xugan Wu, 2018, Journal of food biochemistry.

Comparison of flavour qualities of three sourced Eriocheir sinensis.

Ningping Tao, Xichang Wang, Weiqiang Qiu, 2016, Food chemistry.

Comparison of fatty acid and amino acid profiles of steamed Chinese mitten crab

Xichang Wang, Saiqi Gu, Yan-Ru Guo, 2014, Fisheries Science.

Effect of big eye tuna (Thunnus obesus) head soup with different colloidal particle size on TG and TC deposition in FFA‐exposed HepG2 cells

Ningping Tao, Xichang Wang, Mingfu Wang, 2020, Food science & nutrition.

Effect of different extent of protein oxidation on the frozen storage stability of muscle protein in obscure pufferfish (Takifugu obscurus)

Xichang Wang, Fen Zhou, Hongli Wang, 2021 .

Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data

Xichang Wang, Hao Guo, Tingting Wu, 2021, npj Science of Food.

Rapid recognition of origins and ages of Rice wine based on Tri-step IR and electronic tongue

Sift Desk Journals Open Access Journals, Ningping Tao, Xichang Wang, 2018 .

A comparative study on the nutritional evaluation of the head, meat, roe, and viscera of rainbow smelt (Osmerus mordax)

Takuya Yanagisawa, Xichang Wang, Weiqiang Qiu, 2022, Journal of Food Composition and Analysis.

Characterization of phospholipids from Pacific saury ( Cololabis saira ) viscera and their neuroprotective activity

Ningping Tao, Xichang Wang, Mingfu Wang, 2018, Food Bioscience.

Tenderness and histochemistry of muscle tissues from Eriocheir sinensis

Xichang Wang, Fen Zhou, Wenli Wang, 2020 .

Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion.

Yan-Yan Liu, Ningping Tao, Xichang Wang, 2021, Food chemistry.

Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing.

Ningping Tao, Xichang Wang, Chang-Hua Xu, 2020, Food chemistry.

Accelerated chemotaxonomic discrimination of marine fish surimi based on Tri-step FT-IR spectroscopy and electronic sensory

Xichang Wang, Wei Wei, Xichang Wang, 2017 .

Rapid discrimination of three marine fish surimi by Tri-step infrared spectroscopy combined with Principle Component Regression.

Xichang Wang, Chang-Hua Xu, Suqin Sun, 2015, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH

Xichang Wang, Jian Zhong, Mengzhen Ding, 2020 .

Lipidomic analysis and triglyceride profiles of fish oil: Preparation through silica gel column and enzymatic treatment.

Xichang Wang, S. Deng, Rongzhen Song, 2022, Food research international.

Gene analysis and structure prediction for the cold-adaption mechanism of trypsin from the krill Euphausia superba (Dana, 1852).

Juan Yan, Xichang Wang, Ting Zhou, 2018, Journal of the science of food and agriculture.

Rapid detection of fish major allergen parvalbumin using superparamagnetic nanoparticle-based lateral flow immunoassay

Xichang Wang, Xichang Wang, Ying Lu, 2012 .

The volatile flavor compounds of Shanghai smoked fish as a special delicacy.

Xichang Wang, Hongcai Zhang, Shunsheng Chen, 2020, Journal of food biochemistry.

Effect of a myofibril-bound serine proteinase on the deg of giant protein titin and nebulin.

K. Hara, Xichang Wang, M. Cao, 2010 .

Electrospun Nanobelt-Shaped Polymer Membranes for Fast and High-Sensitivity Detection of Metal Ions.

Xichang Wang, Cuiping Shi, Daoyuan Wang, 2019, ACS applied materials & interfaces.

Impacts of different feeding modes on the gonadal development, total edible yield, and nutritional composition of male Chinese mitten crab (Eriocheir sinensis)

Xichang Wang, Xiaowen Long, Xugan Wu, 2020, Aquaculture and Fisheries.

A rapid analytical and quantitative evaluation of formaldehyde in squid based on Tri-step IR and partial least squares (PLS).

Xichang Wang, Chang-Hua Xu, M. Zou, 2017, Food chemistry.

Direct identification and quantitation of fluorescent whitening agent in wheat flour based on multi-molecular infrared (MM-IR) spectroscopy and stereomicroscopy.

Xichang Wang, Chang-Hua Xu, Suqin Sun, 2020, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Rapid determination and chemical change tracking of benzoyl peroxide in wheat flour by multi-step IR macro-fingerprinting.

Xi-Chang Wang, Xichang Wang, Chang-Hua Xu, 2016, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Fattening culture improves the gonadal development and nutritional quality of male Chinese mitten crab Eriocheir sinensis

Xichang Wang, Hongcai Zhang, N. Wu, 2020 .

Antioxidative activities of a mycosporine-like amino acid, porphyra-334

T. Hirata, Xichang Wang, T. Sugawara, 2008, Fisheries Science.

Quality evaluation of living and postmortem Chinese mitten crabs (Eriocheir sinensis)

Xichang Wang, Wenzheng Shi, Yahui Wang, 2020, Food science & nutrition.

An Online Survey Study of Consumer Preferences on Aquatic Products in China: Current Seafood Consumption Patterns and Trends

I. Kimura, Xichang Wang, Shunsheng Chen, 2015 .

Authentication and traceability of Nibea albiflora from surimi products by species-specific polymerase chain reaction

Xichang Wang, Yong Zhao, Ying-jie Pan, 2013 .

Effects of phospholipid type and concentration on the emulsion stability and in vitro digestion behaviors of fish oil-loaded emulsions

Xichang Wang, Ryosuke Matsuoka, Mingyu Yin, 2022, Food Science and Technology.

Silver carp scale gelatins for the stabilization of fish oil-loaded emulsions.

Ningping Tao, Xichang Wang, Jian Zhong, 2021, International Journal of Biological Macromolecules.

Species Discrimination among Three Kinds of Puffer Fish Using an Electronic Nose Combined with Olfactory Sensory Evaluation

Xichang Wang, Guanghong Zhou, Meixiu Zhang, 2012, Sensors.

Short-term rearing in brackish water regulates the taste-related metabolites of abdomen muscle for adult male Eriocheir sinensis

Ningping Tao, Xichang Wang, Xugan Wu, 2021 .

Biochemical properties of muscle proteins between summer and winter silver carp by chymotryptic digestion: Biochemical properties of muscle proteins between summer and winter silver carp by chymotryptic digestion

Xichang Wang, Chunhong Yuan, Shunsheng Chen, 2012 .

Nutrients and non-volatile taste compounds in Chinese mitten crab by-products

Xichang Wang, Saiqi Gu, Yan-Ru Guo, 2014, Fisheries Science.

Comparison of silver carp fin gelatins extracted by three types of methods: Molecular characteristics, structure, function, and pickering emulsion stabilization.

Xichang Wang, Meng Yang, Jian Zhong, 2021, Food chemistry.

Preparation of Multicore Millimeter-Sized Spherical Alginate Capsules to Specifically and Sustainedly Release Fish Oil

Xichang Wang, Jian Zhong, Panpan Wang, 2022, Food Science and Human Wellness.

Effect of frozen time on Ctenopharyngodon idella surimi: With emphasis on protein denaturation by Tri-step spectroscopy

Ningping Tao, Xichang Wang, Ying Lu, 2020 .

A novel approach to determine leucomalachite green and malachite green in fish fillets with surface‐enhanced Raman spectroscopy (SERS) and multivariate analyses

Xichang Wang, B. Rasco, Yiqun Huang, 2012 .

Effect and mechanism of pyridoxamine on the lipid peroxidation and stability of polyunsaturated fatty acids in beef patties.

Ningping Tao, Xichang Wang, Mingfu Wang, 2016, Journal of the science of food and agriculture.

High‐speed display‐delayed planar X‐ray inspection system for the fast detection of small fishbones

Xichang Wang, Xichang Wang, Jian Zhong, 2019, Journal of Food Process Engineering.

Near-infrared spectroscopy for food quality evaluation

Xichang Wang, 2019, Evaluation Technologies for Food Quality.

Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen tilapia (Oreochromis niloticus).

Xichang Wang, Wenzheng Shi, Hongli Wang, 2021, Food Chemistry.