Lin Wang
Jiangnan University
6 Papers
Lin Wang is an academic researcher from Jiangnan University. The author has contributed to research in topics: Chemistry & Protein oxidation. The author has an hindex of 6, co-authored 6 publications. Previous affiliations of Lin Wang include Hebei University of Science and Technology.
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Papers
Investigation on fish surimi gel as promising food material for 3D printing
TL;DR: In this article, the authors investigated the influence of NaCl addition on rheological property, gel strength, water holding capacity (WHC), water distribution and microstructure of surimi gel to be used as a material for 3D printing.
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Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel
TL;DR: In this article, the effects of malondialdehyde (MDA)-induced modification on water distribution in fish myofibrillar proteins (MP) gels were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI).
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Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein.
Baoguo Xu,Jun Yuan,Lin Wang,Feng Lu,Benxi Wei,Roknul S.M. Azam,Xiaofeng Ren,Cunshan Zhou,Haile Ma,Bhesh Bhandari +9 more
TL;DR: The MFPU can be used as an efficient pretreatment method to promote the enzymolysis of casein and surface topography and nanostructures of caseins were found modified after MFPU pretreatment by the analysis of scanning electron microscopy and atomic force microscopy.
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Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress
TL;DR: Results suggested that protein aggregation occurred in the oxidised MPs system, and myosin was involved in gel formation through non-disulfide covalent bond.
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Influence of microwave pretreatment on the flavor attributes and oxidative stability of cold-pressed rapeseed oil
TL;DR: In this article, the effect of microwave pretreatment on oil yield and the microstructure of rapeseeds was investigated, and the variations in oxidative stability, tocopherol content and flavor attributes of rapeseed oils extracted by cold pressing or solvent-based methods.
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