Xingwei Wang

发表

Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly

Bertrand Muhoza, Xiaoming Zhang, S. Xia, 2020, Innovative Food Science & Emerging Technologies.

Chitosan decoration improves the rapid and long-term antibacterial activities of cinnamaldehyde-loaded liposomes.

Xiaoming Zhang, S. Xia, Xingwei Wang, 2020, International journal of biological macromolecules.

Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction

Xiaoming Zhang, Qingrong Huang, Yuchi Shen, 2021 .

Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing

Qingrong Huang, Chunli Fan, S. Xia, 2022, Food Hydrocolloids.

Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating

S. Xia, Jingyang Yu, Chaofan Guo, 2022, Food Hydrocolloids.

Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of L-lysine and L-arginine at low ionic strength.

Xiaoming Zhang, S. Xia, Xingwei Wang, 2021, Journal of the science of food and agriculture.

Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat.

Bertrand Muhoza, Xiaoming Zhang, Xiaoming Zhang, 2019, Food research international.

Plant protein-based antioxidant Pickering emulsions and high internal phase Pickering emulsions against broad pH range and high ionic strength: Effects of interfacial rheology and microstructure

Qingrong Huang, S. Xia, Xingwei Wang, 2021 .

High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure.

Xiaoming Zhang, Qingrong Huang, S. Xia, 2021, Food chemistry.

The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties.

Qingrong Huang, H. Cui, Chunli Fan, 2022, Food chemistry.

Effects of tannic acid interfacial absorption on the physicochemical stability of algal oil-loaded emulsions and inhibition of fishy off-flavor.

S. Xia, Jingyang Yu, Xingwei Wang, 2022, Food chemistry.

Saltiness perception enhancement of fish meat treated by microwave: The significance of conformational characteristics, water and sodium mobility.

S. Xia, Xingwei Wang, Xuejiao Wang, 2021, Food chemistry.

Formation Mechanism and Stability of Low Environment-Sensitive Ternary Nanoparticles Based on Zein-Pea Protein-Pectin for Astaxanthin Delivery

C. Jia, Chunli Fan, S. Xia, 2023, SSRN Electronic Journal.

Liposomes for encapsulation of liposoluble vitamins (A, D, E and K): Comparation of loading ability, storage stability and bilayer dynamics.

Chunli Fan, S. Xia, Xingwei Wang, 2023, Food research international.

α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate

Ye Zhou, S. Xia, Xingwei Wang, 2021 .

Modulation effect of glycerol on plasticization and water distribution of vacuum-dried calcium alginate gel beads encapsulating peppermint oil/β-cyclodextrin complex

Xiaoming Zhang, S. Xia, Xingwei Wang, 2021 .

Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly.

Xuan Zhang, H. Cui, S. Xia, 2023, Food research international.

Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes

Xuan Zhang, H. Cui, Chunli Fan, 2023, Food Bioscience.

Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure.

Xiaoming Zhang, S. Xia, Jingyang Yu, 2022, Meat science.

Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix.

Chunli Fan, S. Xia, Jingyang Yu, 2023, Food Chemistry.