Publications by authors named "Ruican Wang"

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A rosmarinic acid-fish skin protein-chitosan hybrid nano-delivery system with excellent sustained-release and antioxidant performances.
Kemeng Qin, Xinyu Sun, Jingmin Liu, Ruican Wang, Xufang Huang, Yi Wang, Haitao Wang, Shuo Wang

Food Chem· November 2025

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Protein-enriched intermittent meal replacement combined with moderate-intensity training for weight loss and body composition in overweight women.
Qisijing Liu, Yi Guo, Bo Peng, Dancai Fan, Jing Wu, Jin Wang, Ruican Wang, Shuo Wang

Sci Rep· April 2025

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Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels.
Ruican Wang, Xinyu Zhai, Richard W Hartel, Yawei Chang, Wenwen Pang, Shuo Wang

Food Chem· November 2024

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An Intelligent Intestine-on-a-Chip for Rapid Screening of Probiotics with Relief-Enteritis Function.
Jing Wu, Bowei Zhang, Xiaoxia Liu, Wentao Gu, Fupei Xu, Jin Wang, Ruican Wang, Shuo Wang

Adv Mater· November 2024

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Thermal-induced interactions between soy protein isolate and malondialdehyde: Effects on protein digestibility, structure, and formation of advanced lipoxidation end products.
Yazhou Ji, Ruican Wang, Yuanyifei Wang, Dongfei Tan, Yaya Wang, Shuo Wang

Food Res Int· November 2024

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The attenuating effect of fermented soymilk on DSS-induced colitis in mice by suppressing immune response and modulating gut microbiota.
Yijiao Sun, Ruican Wang, Yuyang Sun, Xiong Zhang, Zhengqi Hao

Food Res Int· January 2024

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Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance.
Yunna Wang, Ruican Wang, Yan Li, Liebing Zhang

Food Res Int· October 2023

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Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk.
Zhengqi Hao, Xiong Zhang, Xingyun Peng, Xiaodi Shi, Ruican Wang

Food Res Int· February 2023

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Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio.
Hong Wang, Ruican Wang, Longteng Zhang, Wei Zhang, Serafim Bakalis

Food Res Int· January 2023

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Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma.
Huiyan Zhao, Jingting Xu, Ruican Wang, Xinran Liu, Xingyun Peng

Foods· January 2023

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Different Dose of Sucrose Consumption Divergently Influences Gut Microbiota and PPAR-γ/MAPK/NF-κB Pathway in DSS-Induced Colitis Mice.
Xuejiao Zhang, Bowei Zhang, Bo Peng, Jin Wang, Yaozhong Hu, Ruican Wang, Shuo Wang

Nutrients· July 2022

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Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility.
Lu Dong, Cai-Yi Qiu, Rui-Can Wang, Yan Zhang, Jin Wang, Shuo Wang

Front Nutr· April 2022

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Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesion.
Ruican Wang, Richard W Hartel

Compr Rev Food Sci Food Saf· November 2021

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Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety.
Ruican Wang, Shuntang Guo

Compr Rev Food Sci Food Saf· March 2021

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The analysis of the causes of protein precipitate formation in the blanched soymilk.
Yahui Wang, Jiyun Xing, Ruican Wang, Shuntang Guo

Food Chem· March 2017

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Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process.
Feng Zuo, Zhenjia Chen, Xiaodi Shi, Ruican Wang, Shuntang Guo

Food Chem· December 2016

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Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum: Removal of phytate using ultrafiltration.
Ruican Wang, Shuntang Guo

Food Chem· November 2016

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