Yaya Wang

发表

Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice

Junping Wang, Shuo Wang, Yan Zhang, 2020, Nutrients.

Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells

Junping Wang, Shuo Wang, Yan Zhang, 2021, Foods.

The framework of plant regeneration in duckweed (Lemna turonifera) comprises genetic transcript regulation and cyclohexane release

Jinsheng Sun, Junyi Wu, Yaya Wang, 2021, bioRxiv.

Modification of glutenin and associated changes in digestibility due to methylglyoxal during heat processing.

Junping Wang, Shujun Wang, Shuo Wang, 2019, Journal of agricultural and food chemistry.

Dietary Supplementation of Foxtail Millet Ameliorates Colitis-Associated Colorectal Cancer in Mice via Activation of Gut Receptors and Suppression of the STAT3 Pathway

Shuo Wang, Hui Ma, Xiaowen Wang, 2020, Nutrients.

Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins.

Jiaqi Shi, Shuo Wang, Yan Zhang, 2021, Annual review of food science and technology.

Detection of β-lactoglobulin under different thermal-processing conditions by immunoassay based on nanobody and monoclonal antibody.

Yi Wang, Y. Zhang, Junping Wang, 2023, Food chemistry.

Digestibility of Malondialdehyde-Induced Dietary Advanced Lipoxidation End Products and Their Effects on Hepatic Lipid Accumulation in Mice.

Junping Wang, Yan Zhang, Lu Dong, 2023, Journal of agricultural and food chemistry.

Thermal-induced interactions between soy protein isolate and malondialdehyde: Effects on protein digestibility, structure, and formation of advanced lipoxidation end products

Yaya Wang, Yuanyifei Wang, Yuekun Wu, 2024, Food Research International.