Lan Wang

Key Laboratory Of Agricultural Products Cold Chain Logistics, Hubei Key Laboratory Of Characteristic Resources And Utilization
Wuhan, 430064, China

Last Updated: 09/26/2026

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Found 26 publications

Effects of Ascorbic Acid on Apoptosis, Metabolism, and Muscle Quality in Ammonia-Stressed Rainbow Trout (Oncorhynchus mykiss).

Effects of Ascorbic Acid on Apoptosis, Metabolism, and Muscle Quality in Ammonia-Stressed Rainbow Trout (Oncorhynchus mykiss).

Journal: Foods (Basel, Switzerland)

Published: June 04, 2026

Vibration frequency drives oxidative membrane damage and metabolic remodeling underlying muscle quality deterioration in yellow catfish (Pelteobagrus fulvidraco) under waterless transport.

Vibration frequency drives oxidative membrane damage and metabolic remodeling underlying muscle quality deterioration in yellow catfish (Pelteobagrus fulvidraco) under waterless transport.

Journal: Food chemistry: X

Published: January 20, 2026

Integrated Microbiome and Metabolomics Insights into Meat Quality Changes in Rice-Field Eel Slices During Refrigeration Storage: Effects of ε-Polylysine, Vitamin C, Epigallocatechin Gallate, and Phloretin.

Integrated Microbiome and Metabolomics Insights into Meat Quality Changes in Rice-Field Eel Slices During Refrigeration Storage: Effects of ε-Polylysine, Vitamin C, Epigallocatechin Gallate, and Phloretin.

Journal: Foods (Basel, Switzerland)

Published: May 26, 2025

Novel Computational Approaches in the Discovery and Identification of Bioactive Peptides: A Bioinformatics Perspective.

Novel Computational Approaches in the Discovery and Identification of Bioactive Peptides: A Bioinformatics Perspective.

Journal: Journal of agricultural and food chemistry

Published: May 24, 2025

Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach.

Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach.

Journal: Food chemistry: X

Published: March 27, 2025

Impact of Astragalus polysaccharide, chitosan and xylo-oligosaccharide on intestinal physicochemical properties and gut microbiota disorder of Pelteobagrus fulvidraco caused by transport stress.

Impact of Astragalus polysaccharide, chitosan and xylo-oligosaccharide on intestinal physicochemical properties and gut microbiota disorder of Pelteobagrus fulvidraco caused by transport stress.

Journal: International journal of biological macromolecules

Published: January 21, 2025

Impact of Myofibrillar Protein Emulsion With Different Pre-Emulsified Soybean Oil Contents on the Freeze-Thaw Cycles Characteristics of Surimi Gel.

Impact of Myofibrillar Protein Emulsion With Different Pre-Emulsified Soybean Oil Contents on the Freeze-Thaw Cycles Characteristics of Surimi Gel.

Journal: Journal of food science

Published: January 15, 2025

Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage.

Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage.

Journal: Food chemistry: X

Published: December 19, 2024

Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations.

Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations.

Journal: Carbohydrate polymers

Published: January 21, 2024

Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish.

Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish.

Journal: Food chemistry: X

Published: December 15, 2023

Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus.

Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus.

Journal: Food chemistry

Published: December 14, 2023

Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone.

Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone.

Journal: Journal of food science

Published: December 13, 2023

Showing 1-12 of 26

Last Updated: 09/26/2026