Zhenyu Y. Wang
No. 2 Yuanmingyuan West Road
Haidian, 100193, China
Haidian, 100193, China
Last Updated: 09/26/2026
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Found 61 publications
Investigating the impact of pre-cooking temperature on the flavor fidelity of reheated beef: A metabolomics-driven mechanistic study.
Journal: Food chemistry
Published: September 29, 2025
Structural basis for the anti-aging effects of hydroxyproline-BCAA dipeptides: An integrated computational and experimental approach.
Journal: Food research international (Ottawa, Ont.)
Published: August 14, 2025
Dicarbonyl-mediated co-formation of aroma compounds and AGEs across heating times.
Journal: Food chemistry
Published: April 29, 2025
Understanding protein-lipid interactions in pyrazine binding under heat treatment: A case study of collagen and triglycerides.
Journal: Food chemistry
Published: January 15, 2025
Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water.
Journal: Foods (Basel, Switzerland)
Published: December 27, 2024
Reducing flavor loss in precooked beef: The critical role of freezing processes.
Journal: Food chemistry
Published: December 19, 2024
Simulation-Directed Construction of Bamboo-Forest-Like Heat Conduction Networks to Enhance Silicon Rubber Composites' Heat Conduction Properties.
Journal: Small (Weinheim an der Bergstrasse, Germany)
Published: July 24, 2024
Influence of processing points on the flavor of meat balls braised with brown sauce.
Journal: Food research international (Ottawa, Ont.)
Published: June 21, 2024
Effect of Sarcoplasmic Protein Solutions Dried at Different Times and Rates on Water Migration in Lamb Myofibril In Vitro.
Journal: Foods (Basel, Switzerland)
Published: January 20, 2024
Last Updated: 09/26/2026