Jinxiang Wang

Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus

Xuepeng Li, Xiaoxia Xie, Jinxiang Wang et al. · Food Chemistry · 2019 · 159 citations

Medicinal Chemistry, Bioorganic Chemistry, Biochemistry +9

Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates

Xuepeng Li, Yanwei Liu, Yuanyuan Wang et al. · Innovative Food Science & Emerging Technologies · 2020 · 73 citations

Enzymatic Hydrolysis, Aloididae Aloidi, Heat Pretreatment

Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

Shuang Qiu, Fangchao Cui, Jinxiang Wang et al. · Food Chemistry · 2021 · 69 citations

Mechanobiology, Animal Physiology, Biology +13

Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head

Yuanyuan Wang, Xuhua Tang, Junjia Luan et al. · Food Research International · 2022 · 49 citations

Food Chemistry, Biomanufacturing, Health Sciences +8

Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles

Hongyue Li, Lei Wang, Jinxiang Wang et al. · Food Chemistry · 2022 · 47 citations

Freeze-thaw Cycling, Large Yellow Croaker, Pseudosciaena Crocea +3