Xue-De Wang
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Explore the profile of Xue-De Wang including associated specialties, affiliations and a list of published articles.
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Articles
57
Citations
165
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Recent Articles
1.
Qin Z, Fang X, Fei J, Fan W, Chen Z, Liao W, et al.
Food Chem
. 2025 Feb;
474:143116.
PMID: 39904086
This study aimed to evaluate the effects of microwave (MW) treatment on polyphenol forms in safflower seeds and polyphenol compositions in safflower seed oil (SSO) extracted using pressing and subcritical...
2.
Fang X, Lou Y, He K, Ge X, Wang R, Cai X, et al.
J Food Sci
. 2025 Jan;
90(1):e17586.
PMID: 39815712
Flaxseed gum (FSG) has promising applications in the field of nano/microencapsulation for its biocompatibility and excellent physicochemical properties. In this study, FSG-based nano-microcapsules (FSG NPs) were prepared using high-speed shear...
3.
Wu Z, Qin J, Wang R, Cai X, Liu H, Ma Y, et al.
Int J Biol Macromol
. 2025 Jan;
294:139486.
PMID: 39765298
Tigernut is a potential source of valuable edible oil; however, current oil extraction techniques are inefficient. We assessed high temperature-induced variations in oil absorption and enzymatic hydrolysis of tigernut starch...
4.
Cai X, Wu Z, Qin J, Miao W, Liu H, Wang X
Int J Biol Macromol
. 2024 Dec;
291:138724.
PMID: 39672406
In this work, the effects of microwave treatment (MDT) of tigernut tubers at 540 W for 140, 180, 220, 240 s on the yield, physicochemical properties and in vitro digestibility...
5.
Lou Y, Fang X, Yang Z, Fei J, Feng Y, Qin Z, et al.
Food Chem
. 2024 Nov;
466:142127.
PMID: 39591776
The consumption of Chinese quince is hindered by the lack of suitable processing method. Vacuum-frying technology, as an efficient processing method, can help address this issue. However, the effect of...
6.
Guo B, Chen C, Wang R, Liu Y, Meng J, Liu H, et al.
Food Chem X
. 2024 Oct;
24:101840.
PMID: 39377081
Novel hot pot dipping sauces enriched with pepper seed press cake (PSPC) in five proportions were prepared and evaluated in terms of their physical properties and flavor characteristics. The findings...
7.
Xu S, Shi K, Jin Y, Guo Q, Liu H, Qin Z, et al.
J Food Sci
. 2024 Sep;
89(11):7599-7612.
PMID: 39323251
This study evaluated the structural changes in hemicellulose and cellulose from sunflower seeds before and after roasting at 160°C, 190°C, and 220°C. Sugar composition, molecular weight, Fourier transform infrared spectrometry,...
8.
Qin Z, Zhao T, He M, Yuan J, Li B, Qin Z, et al.
Int J Biol Macromol
. 2024 Jul;
277(Pt 1):134121.
PMID: 39053821
To investigate the mechanism of lignin degradation during sesame roasting, structural transformations of milled wood lignin (MWL) from sesame seed hull samples roasted at 190-250 °C for 30 min were...
9.
Yin W, Yang C, Yang H, Hu B, Zhang F, Wang X, et al.
Food Chem
. 2024 Jun;
457:140079.
PMID: 38901343
The unknown effect of sesame lignans on aroma formation in sesame oil via the Maillard reaction (MR) and lipid oxidation was investigated. Sesamin, sesamolin, or sesamol was added to 3...
10.
Zhang C, Wang X, Xue C, Chen Y, Zhang Z, Ma Y, et al.
Food Chem
. 2024 Jun;
456:140003.
PMID: 38876064
Heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) are hazardous substances produced when food is heated. In this study, the ability of plasma-activated water (PAW) to simultaneously mitigate...