Bing Wang

发表

Physicochemical, Rheological, Structural, Antioxidant, and Antimicrobial Properties of Polysaccharides Extracted from Tamarind Seeds

Xiaoxue Guo, Xin Bian, Dangfeng Wang, 2022, Journal of Food Quality.

Microbial and genes diversity analysis: Relationship between starch conversion and carbohydrate metabolism during Niandoubao fermentation via the glutinous proso millet (GPM) process

Zhan‐qian Ma, Xin Bian, Yang Yang, 2022, Food Control.

The Effects and Cell Barrier Mechanism of Main Dietary Nutrients on Intestinal Barrier

Xin Bian, Yang Yang, Yan Wang, 2022, Current Opinion in Food Science.

Effects of fermentation on the structure and physical properties of glutinous proso millet starch

Zhan‐qian Ma, Xin Bian, Yang Yang, 2022 .

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

W. Piekoszewski, Huanan Guan, N. Zhang, 2020, International Journal of Food Science & Technology.

Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion

Yue Xu, Xin Bian, Baoxiang Liu, 2022, Foods.

Hemp (Cannabis sativa L.) Seed Protein–EGCG Conjugates: Covalent Bonding and Functional Research

Xin Bian, Hansong Yu, Jing Yang, 2021, Foods.

Characterization of structural and functional properties of soybean 11S globulin during the renaturation after the guanidine hydrochloride denaturation

Xin Bian, Yang Yang, Yanguo Shi, 2022, Food Hydrocolloids.

Proliferation of Bifidobacterium L80 under different proportions of milk protein hydrolysate

W. Piekoszewski, Zhan‐qian Ma, Huanan Guan, 2021, Microbial Cell Factories.

Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges

D. Mcclements, Mingjing Yao, Quancai Sun, 2022, Critical reviews in food science and nutrition.

Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein

Zhan‐qian Ma, Bin Tan, Xin Bian, 2021, International Journal of Food Science & Technology.

Identification, in silico selection, and mechanism study of novel antioxidant peptides derived from the rice bran protein hydrolysates.

Yue Xu, Xin Bian, Yang Yang, 2022, Food chemistry.

Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.

Xin Bian, Chun-Min Ma, Yang Yang, 2022, The Journal of the Science of Food and Agriculture.

Preparation and physicochemical stability of hemp seed oil liposomes

Dianyu Yu, W. Elfalleh, Liqing Wang, 2021 .

Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates.

Xin Bian, Yang Yang, Bing Wang, 2023, Food research international.

The Role and Mechanism of Probiotics Supplementation in Blood Glucose Regulation: A Review

Xin Bian, Yang Yang, Bing Wang, 2024, Foods.

Effect of heating treatment on processing characteristics of rice dough

Xin Bian, Yang Yang, Bing Wang, 2024, Innovative Food Science & Emerging Technologies.

The three-dimensional culture of L929 and C2C12 cells based on SPI-SA interpenetrating network hydrogel scaffold with excellent mechanical properties

Xin Bian, Yang Yang, Bing Wang, 2024, Frontiers in bioengineering and biotechnology.

Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review.

Xin Bian, Yang Yang, Bing Wang, 2024, Food research international.

Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products.

Xin Bian, Bing Wang, Na Zhang, 2024, Food chemistry.