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Ruican Wang results 20 · Newest (Page 1/1, per page 25)
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From molecular assembly to functionality: structural characterization of chestnut 11S globulin and its implications for thermal gelation and bioactive peptide releaseNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 180 · Elsevier
Haoxin Cui; Ying Zhang; Dongze Qin; Fan Wei; Zhenting Yu; Sihao Wu; Yazhou Ji; Wenhui Fu; Yan Zhang; Ruican Wang; Shuo Wang
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Cell-free Lacticaseibacillus rhamnosus-fermented cereal fraction attenuates 5-fluorouracil-induced intestinal mucositis in mice: Associations with redox homeostasis and epithelial structural preservationNARA Subscribed
Food Bioscience · 2026 · Vol. 84 · Elsevier
Wenhui Fu; Xuemeng Ji; Dongze Qin; Lingda Zhao; Huan Lv; Yaozhong Hu; Ruican Wang; Wentao Gu; Dongfei Tan; Shuo Wang
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From economic crop to high-value product: Fermentation of chestnut protein by Lactobacillus rhamnosus ameliorates chronic inflammation via the gut microbiota–SCFAs axisNARA Subscribed
International Journal of Food Microbiology · 2026 · Vol. 456 · Elsevier
Dongze Qin; Wenhui Fu; Haoxin Cui; Haiwei Liu; Hang Yang; Yaozhong Hu; Ruican Wang; Xuemeng Ji; Shuo Wang
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Soluble dietary fibers as structuring agents in gelatin gelation: Effects on phase behavior, network formation, water mobility, and colorant stability in low- and high-solid matricesNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 174 · Elsevier
Ruican Wang; Yawei Chang; Richard W. Hartel; Ying Zhang; Shuo Wang
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Comprehensive assessment of hydrolyzed pig hoof keratin (HPHK) as a potential food ingredient: Stability, techno-functional properties, in vitro, and in silico bioactivitiesNARA Subscribed
Food Chemistry · 2026 · Vol. 508 · Elsevier
Ruican Wang; Ying Zhang; Haoxin Cui; Wenhui Fu; Dongfei Tan; Qisijing Liu; Xuemeng Ji; Liye Zhu; Shuo Wang
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Structural determinants of physicochemical properties and digestibility of chestnut (Castanea mollissima Blume) starches: Implications for functional and nutritional optimizationNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 171 · Elsevier
Zhenting Yu; Nan Ma; Fan Wei; Haoxin Cui; Jin Deng; Ruican Wang; Bowei Zhang; Yan Zhang; Yingshuang Lu; Shuo Wang
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Comparative assessment of physicochemical and functional properties of chestnut protein obtained by different extraction methodsNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 171 · Elsevier
Haoxin Cui; Yazhou Ji; Yawei Chang; Zhenting Yu; Fan Wei; Bowei Zhang; Yingshuang Lu; Yan Zhang; Ruican Wang; Shuo Wang
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Snakehead fish (Channa argus) skin protein-based antioxidant films enhanced by fish skin protein/rosmarinic acid/curcumin self-assembled nanospheresNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 170 · Elsevier
Kemeng Qin; Xinyu Sun; Ruican Wang; Jingmin Liu; Haitao Wang; Yi Wang; Shuo Wang
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Unraveling the complex gelation dynamics of gelatin solutions mixed with various mono-, di-, or trisaccharides: A comparative study based on hydration propertiesNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 168 · Elsevier
Ruican Wang; Yawei Chang; Yuanyifei Wang; Richard W. Hartel; Ying Zhang; Liye Zhu; Dancai Fan; Shuo Wang
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A rosmarinic acid-fish skin protein-chitosan hybrid nano-delivery system with excellent sustained-release and antioxidant performancesNARA Subscribed
Food Chemistry · 2025 · Vol. 491 · Elsevier
Kemeng Qin; Xinyu Sun; Jingmin Liu; Ruican Wang; Xufang Huang; Yi Wang; Haitao Wang; Jingying Yang; Shuo Wang
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Low-fat spray dairy emulsion produced by nitrous oxide: The synergistic effects of polysaccharide-emulsifier on the stability, rheology and aeration performanceNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 164 · Elsevier
Feng Li; Huiquan Zhu; Ruican Wang; Zhenghan Sun; Xiaoyang Pang; Jiaping Lv; Shuwen Zhang; Xiaodan Wang; Xu Li; Yanyan Liu; Yunna Wang
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Chestnut protein as functional ingredients in gluten-free products: Evaluation of nutritional properties in native and fermented formsNARA Subscribed
Food Bioscience · 2024 · Vol. 62 · Elsevier
Wenhui Fu; Dongze Qin; Haoxin Cui; Sihao Wu; Ruican Wang; Yaxiong Song; Qiang Xie; Xuemeng Ji; Huan Rao; Shuo Wang
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Thermal-induced interactions between soy protein isolate and malondialdehyde: Effects on protein digestibility, structure, and formation of advanced lipoxidation end productsNARA Subscribed
Food Research International · 2024 · Vol. 196 · Elsevier
Yazhou Ji; Ruican Wang; Yuanyifei Wang; Dongfei Tan; Yaya Wang; Yuekun Wu; Haoxin Cui; Yan Zhang; Shuo Wang
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Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gelsNARA Subscribed
Food Chemistry · 2024 · Vol. 459 · Elsevier
Ruican Wang; Xinyu Zhai; Richard W. Hartel; Yawei Chang; Wenwen Pang; Wen Han; Huan Lv; Shuo Wang
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Phase separation and gelation of gelatin-glucose syrup mixtures and gummy confections: Effects of moisture content, sugars, citric acid, and citratesNARA Subscribed
Food Hydrocolloids · 2024 · Vol. 153 · Elsevier
Ruican Wang; Richard W. Hartel; Xinyu Zhai; Wenhui Fu; Yi Sun; Shuo Wang
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Phase separation phenomena in gelatin-glucose syrup mixtures: Microstructures and gel characterizationNARA Subscribed
Food Hydrocolloids · 2024 · Vol. 148 · Elsevier
Ruican Wang; Richard W. Hartel; Jing Wu; Qisijing Liu; Jin Wang; Shuo Wang
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The attenuating effect of fermented soymilk on DSS-induced colitis in mice by suppressing immune response and modulating gut microbiotaNARA Subscribed
Food Research International · 2024 · Vol. 176 · Elsevier
Yijiao Sun; Ruican Wang; Yuyang Sun; Xiong Zhang; Zhengqi Hao; Jingting Xu; Baichong Yang; Shuntang Guo
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Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performanceNARA Subscribed
Food Research International · 2023 · Vol. 172 · Elsevier
Yunna Wang; Ruican Wang; Yan Li; Liebing Zhang
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Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilkNARA Subscribed
Food Research International · 2023 · Vol. 164 · Elsevier
Zhengqi Hao; Xiong Zhang; Xingyun Peng; Xiaodi Shi; Ruican Wang; Shuntang Guo
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Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratioNARA Subscribed
Food Research International · 2023 · Vol. 163 · Elsevier
Hong Wang; Ruican Wang; Longteng Zhang; Wei Zhang; Serafim Bakalis; Yan Li; René Lametsch
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