Aili Wang

发表

Identifying an appropriate carrier for nonnutritive sweeteners in metabolic and controlled feeding investigations via sensory evaluation

Valisa E. Hedrick, S. Duncan, E. Myers, 2019, Journal of Sensory Studies.

The Interaction of Iron with Proteins and Sugars in Biological Fluids and Beverages

Aili Wang, 2016 .

Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat

Lijuan Wang, Zaigui Li, Aili Wang, 2021, LWT.

Effect of lactoferrin on taste and smell abnormalities induced by chemotherapy: a proteome analysis.

W. K. Ray, G. Lesser, A. Dietrich, 2018, Food & function.

Milk protein composition and stability changes affected by iron in water sources.

W. K. Ray, A. Dietrich, S. Duncan, 2016, Journal of dairy science.

Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing

Zaigui Li, Aili Wang, Jin Zhang, 2012 .

Analysis of the antioxidant capacities of flavonoids under different spectrophotometric assays using cyclic voltammetry and density functional theory.

B. Ji, Wei Wu, Aili Wang, 2011, Journal of agricultural and food chemistry.

Comparative study on antioxidant capacity of flavonoids and their inhibitory effects on oleic acid-induced hepatic steatosis in vitro.

B. Ji, Wei Wu, Jia Liu, 2011, European journal of medicinal chemistry.

Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage

Lijuan Wang, Zaigui Li, Aili Wang, 2021 .

Influence of superheated steam treatment with tempering on lipid oxidation and hydrolysis of highland barley during storage

S. Cui, Zaigui Li, Aili Wang, 2021 .

Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents.

Xinru Liu, Ruge Cao, Aili Wang, 2020, Food chemistry.

Effect of buckwheat hull particle-size on bread staling quality.

Zaigui Li, Aili Wang, J. Qiu, 2022, Food chemistry.

Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat

Lijuan Wang, Zaigui Li, Aili Wang, 2021, Foods.

In vivo measurement of protein functional changes

Qinyi Zhao, Aili Wang, Zhicheng Zhang, 2009, International journal of biological sciences.

Impact of whole cereals and processing on type 2 diabetes mellitus: a review

Zaigui Li, Aili Wang, J. Qiu, 2020, Critical reviews in food science and nutrition.

Effect of iron on taste perception and emotional response of sweetened beverage under different water conditions

A. Dietrich, S. Duncan, Aili Wang, 2016 .

Combination of machine learning and intelligent sensors in real-time quality control of alcoholic beverages

Ruge Cao, Aili Wang, Gang Zhao, 2022, Food Science and Technology.

Efficacy of light-protective additive packaging in protecting milk freshness in a retail dairy case with LED lighting at different light intensities.

S. O'keefe, S. Duncan, Aili Wang, 2018, Food research international.

Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage

Lijuan Wang, Zaigui Li, Aili Wang, 2021 .

Performance of cost-effective PET packaging with light protective additives to limit photo-oxidation in UHT milk under refrigerated LED-lighted storage condition

S. Duncan, Aili Wang, Yun-He Yin, 2022, Food Packaging and Shelf Life.