Wendi Teng

Key Laboratory Of Geriatric Nutrition And Health
Beijing, 100048, China

Last Updated: 09/26/2026

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Found 51 publications

Microbial and flavor modulation of Jinhua ham at the fermentation stage by a synthetic mold and yeast community.

Microbial and flavor modulation of Jinhua ham at the fermentation stage by a synthetic mold and yeast community.

Journal: Food research international (Ottawa, Ont.)

Published: May 29, 2026

Plant polysaccharides as natural cryoprotectants: From structure to antifreeze mechanisms in frozen food systems.

Plant polysaccharides as natural cryoprotectants: From structure to antifreeze mechanisms in frozen food systems.

Journal: Food research international (Ottawa, Ont.)

Published: May 08, 2026

Effects of Ultrasonic Treatment on the Structure and Antioxidant Activity of Conjugates Formed by Porcine Blood Meal-Derived Peptides and Hemin.

Effects of Ultrasonic Treatment on the Structure and Antioxidant Activity of Conjugates Formed by Porcine Blood Meal-Derived Peptides and Hemin.

Journal: Foods (Basel, Switzerland)

Published: May 07, 2026

Modulation of freeze-thaw stability of emulsified sausage gels by Abelmoschus manihot (L.) medicus flower: Multi-scale structural and metabolomic evidence.

Modulation of freeze-thaw stability of emulsified sausage gels by Abelmoschus manihot (L.) medicus flower: Multi-scale structural and metabolomic evidence.

Journal: Food research international (Ottawa, Ont.)

Published: March 25, 2026

Impact of different anionic polysaccharides on the stabilization of low-oil emulsions by gelatin-based complexes.

Impact of different anionic polysaccharides on the stabilization of low-oil emulsions by gelatin-based complexes.

Journal: Food chemistry

Published: March 20, 2026

Preservative effects of gelatin encapsulated cinnamaldehyde nano-emulsion on refrigerated grass carp flesh: Specific inhibition of proteolytic bacteria and enhanced quality maintenance during late storage period.

Preservative effects of gelatin encapsulated cinnamaldehyde nano-emulsion on refrigerated grass carp flesh: Specific inhibition of proteolytic bacteria and enhanced quality maintenance during late storage period.

Journal: Food chemistry

Published: March 12, 2026

Research on Physicochemical Properties and Taste of Coppa Influenced by Inoculation with Staphylococcus During Air-Drying Process.

Research on Physicochemical Properties and Taste of Coppa Influenced by Inoculation with Staphylococcus During Air-Drying Process.

Journal: Foods (Basel, Switzerland)

Published: December 29, 2025

Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation.

Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation.

Journal: Foods (Basel, Switzerland)

Published: December 25, 2025

Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripening.

Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripening.

Journal: Meat science

Published: December 22, 2025

The influence of inoculation with Penicillium and yeast on taste enhancement in Jinhua ham.

The influence of inoculation with Penicillium and yeast on taste enhancement in Jinhua ham.

Journal: Food research international (Ottawa, Ont.)

Published: December 19, 2025

Synergistic regulation of porcine plasma gel properties by thrombin and transglutaminase.

Synergistic regulation of porcine plasma gel properties by thrombin and transglutaminase.

Journal: International journal of biological macromolecules

Published: December 02, 2025

Lipid oxidation, volatile, and taste-active compounds in Yu-Xiang shredded pork during processing.

Lipid oxidation, volatile, and taste-active compounds in Yu-Xiang shredded pork during processing.

Journal: Food chemistry: X

Published: December 01, 2025

Showing 1-12 of 51

Last Updated: 09/26/2026