Xuefeng Wang

机构：Yunnan Agricultural University · ORCID：0000-0001-8175-8478

发表论文 97 篇 · 总被引 1352 次 · h-index 22

代表论文

• Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor (2023 · Journal of Agricultural and Food Chemistry · 被引 33)
• Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors (2024 · Food Chemistry · 被引 25)
• Preparation and characterization of Pickering emulsion gel stabilized by WPI/SPI composite particles and encapsulation of milk-derived peptide FDRPFL (2024 · LWT · 被引 23)
• Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor (2024 · Food & Function · 被引 15)
• Chlorogenic Acid: A Promising Strategy for Milk Preservation by Inhibiting Staphylococcus aureus Growth and Biofilm Formation (2024 · Foods · 被引 14)
• Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing (2024 · Food Research International · 被引 14)