Fengzhong Wang
Overview
Explore the profile of Fengzhong Wang including associated specialties, affiliations and a list of published articles.
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Articles
161
Citations
725
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Recent Articles
1.
Hu M, Gao Y, Meng W, Zhang P, Wang J, Yuan Z, et al.
Food Res Int
. 2025 Mar;
207:116028.
PMID: 40086980
Bacillus subtilis is the primary strain used in fermented soy products. The applicant fermented soymilk with the laboratory strain B. subtilis BSNK-5 to enhance nutrient density. However, prolonged fermentation caused...
2.
Tang L, Zhao D, Wang B, Bai S, Fan B, Zhang L, et al.
Food Chem
. 2025 Mar;
479:143843.
PMID: 40086390
Polyphenols possessing low bioavailability require material carriers for controlling their release during digestion. This study used a soybean cellulose nanocrystal/polyacrylamide (CP) hydrogel as a carrier to explore the adsorption mechanism...
3.
Guan D, Hou Z, Fan B, Bai Y, Wu H, Yu J, et al.
Int J Mol Sci
. 2025 Mar;
26(5).
PMID: 40076470
L. (PN), which contains various bioactive compounds, is a plant with homologous medicine and food. Sleep deprivation (SD) profoundly impacts cognitive function and emotional health. However, the mechanisms by which...
4.
Meng W, Hu M, Gao Y, Zhang P, Wang J, Yuan Z, et al.
Food Chem
. 2025 Feb;
476:143433.
PMID: 39977985
The high-value utilization of okara is vital for promoting sustainable practices in the soybean industry and addressing global food security challenges. This study investigated the effects of Bacillus subtilis BSNK-5...
5.
Wang X, Fan B, Li Y, Xiong Y, Fei C, Tong L, et al.
Food Chem
. 2025 Feb;
474:143247.
PMID: 39933352
Germination and heat processing can improve the digestibility of soybean protein, so for the elderly and people with gastrointestinal dysfunction, instant soybean powder is an ideal source for protein intake....
6.
Meng W, Hu M, Zhang P, Wang J, Yuan Z, Wang F, et al.
Food Chem
. 2025 Feb;
474:143188.
PMID: 39923518
Bacillus subtilis exhibits strong adaptability and biotransformation potential in the fermentation of okara, but the effects of fermentation on their dietary fiber remain unclear. This study explored the impact of...
7.
Li M, Zhao M, Shi J, Huang Y, Li L, Jin N, et al.
Food Sci Nutr
. 2025 Feb;
13(2):e70016.
PMID: 39906727
Research on soybean nutrition is crucial for Chinese agriculture and public health, as soybean sprouting enhances its nutritional value. However, the relationships between grain quality and soybean varieties are not...
8.
Qin L, Fan B, Zhou Y, Zheng J, Diao R, Wang F, et al.
Pharmacol Res
. 2025 Jan;
213:107625.
PMID: 39875017
Type 2 diabetes mellitus (T2DM) is considered as one of the most pressing public health challenges worldwide. Studies have shown significant differences in the gut microbiota between healthy individuals and...
9.
Du W, Ma Q, Li Y, Bai S, Huang Y, Cui W, et al.
Food Res Int
. 2025 Jan;
201():115645.
PMID: 39849734
To explore the effect of oleic acid, linoleic acid, and linolenic acid on "glucose-glutathione" Maillard reaction initial stage and meaty flavor compounds formation pathways, glutathione-Amadori compound was synthesized, and identified...
10.
Yang H, Wang Y, Fan B, Chen Q, Wu M, Wang F, et al.
Food Chem
. 2025 Jan;
471:142729.
PMID: 39788013
The practice of deep-frying introduces various health concerns. Assessing the quality of frying oil is paramount. This study employs three-dimensional fluorescence spectroscopy to evaluate the peroxide value of vegetable oils...