Zhengquan Wang

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates

Wenli Wang, Long Zhang, Zhengquan Wang et al. · Food Chemistry · 2019 · 80 citations

Food Chemistry, Nutrition, Sensory Variables +6

Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins

Jiamin Xu, Lili Yang, Yinghua Nie et al. · LWT · 2022 · 58 citations · Full text

Biopolymer Gel, Engineering, Molecular Modification +10

Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd

Hongfang Wan, Ting Liu, Caiwei Su et al. · Journal of the Science of Food and Agriculture · 2019 · 33 citations

Application of response surface methodology to optimize the production of antimicrobial metabolites by <i>Micromonospora</i> Y15

Liping Wang, Meng Zhang, Yuntao Li et al. · Biotechnology & Biotechnological Equipment · 2017 · 22 citations · Full text

Environmental Biotechnology, Food Processing Facilities, Medium Composition +18

Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil

Wenjie Zhang, Lijia Chen, Qiqi Bian et al. · Food Chemistry · 2024 · 19 citations

Food Chemistry, Low Methoxy Pectin, Food Biophysics +3