Ying Wang

发表

Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study.

Zhengzong Wu, Xiao-min Li, Xuehong Li, 2020, Food chemistry.

Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing.

Baocai Xu, Yong Xie, Jing Lu, 2022, Meat science.

Different and alike: Level and determinants of public acceptance of fattening pig, beef cattle and broiler farming in Germany.

Baocai Xu, S. Al-Dalali, Cong‐gui Chen, 2022, Meat science.

Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS

Baocai Xu, Yafei Gao, Zhaoming Wang, 2022, Current research in food science.

Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties.

Baocai Xu, Yong Xie, Yanhong Bai, 2023, Food chemistry.

Improving the functionality of chitosan-based packaging films by crosslinking with nanoencapsulated clove essential oil.

Baocai Xu, Zhaoming Wang, Xiaoming Li, 2021, International journal of biological macromolecules.

Optimization of Ultrasonic-Assisted Extraction of Total Flavonoids from Abrus Cantoniensis (Abriherba) by Response Surface Methodology and Evaluation of Its Anti-Inflammatory Effect

Lingaonan He, Hong-Bin Si, Geyin Zhang, 2022, Molecules.

Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Baocai Xu, Cong Li, Ping Li, 2022, Foods.

Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation

Baocai Xu, Yong Xie, S. Al-Dalali, 2023, Innovative Food Science & Emerging Technologies.

Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage.

Baocai Xu, Yong Xie, Cong Li, 2023, Food chemistry.

Oligopeptides from Jinhua ham prevent alcohol-induced liver damage by regulating intestinal homeostasis and oxidative stress in mice.

Yong Xie, S. Al-Dalali, Zhaoming Wang, 2021, Food & function.

Isolation and identification of bioactive peptides from Xuanwei ham that rescue oxidative stress damage induced by alcohol in HHL-5 hepatocytes.

Yong Xie, Zhaoming Wang, Bao-cai Xu, 2020, Food & function.

Characterization of key aroma compounds in traditional beef soup

Baocai Xu, S. Al-Dalali, Cong‐gui Chen, 2022, Journal of Food Composition and Analysis.

The modulatory effects on enterohepatic cholesterol metabolism of novel cholesterol-lowering peptides from gastrointestinal digestion of Xuanwei ham.

Baocai Xu, Peijun Li, Feiran Xu, 2023, Food research international.

New perspective for Calpain-Mediated regulation of meat Quality: Unveiling the impact on mitochondrial pathway apoptosis in post-mortem

Yong Xie, Cong Li, Zhaoming Wang, 2023, Food Chemistry.