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Ke Wang

Shandong Agricultural University - College of Food Science and Engineering

Shangdong

China

  • Shandong Agricultural University - College of Food Science and Engineering

SCHOLARLY PAPERS

12

DOWNLOADS

368

TOTAL CITATIONS

4

Scholarly Papers (12)

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1.

Synergistic Effect of Preheating and Different Power Output High-Intensity Ultrasound on the Physicochemical, Structural, and Gelling Properties of Myofibrillar Protein from Chicken Wooden Breast

Number of pages: 33 Posted: 03 Mar 2022
Ke Wang, Yan Li, Jingxin Sun, Changming Qiao, Harvey Ho, Ming Huang, Xinglian Xu, Bin Pang and He Huang
Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Zhucheng Waimao Co., Ltd, Auckland Bioengineering Institute, The University of Auckland, Nanjing Agricultural University (NAU), Nanjing Agricultural University (NAU), Qingdao Agricultural University and affiliation not provided to SSRN
Downloads 56 (1,000,027)
Citation 2

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wooden breast, myofibrillar proteins, preheating, high-intensity ultrasound, gelation, microstructure

2.

The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar

Downloads 46 (1,109,210)

The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar

Number of pages: 23 Posted: 25 Oct 2022
Ke Wang, Yan Li, Xin Luo, Jingxin Sun, Yimin Zhang and Changming Qiao
Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Agricultural University - College of Food Science and Engineering and Shandong Zhucheng Waimao Co., Ltd
Downloads 24 (1,445,011)

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myofibrillar protein, emulsion, sugars structure, Polysaccharide, Physicochemical properties, sta-bility

The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar

Number of pages: 23 Posted: 12 Mar 2023
Ke Wang, Yan Li, Jingxin Sun and Yimin Zhang
Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Qingdao Agricultural University - College of Food Science & Engineering and Shandong Agricultural University - College of Food Science and Engineering
Downloads 22 (1,473,203)

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myofibrillar protein, emulsion, sugars structure, polysaccharide, physicochemical properties；stability

3.

Preheating and High-Intensity Ultrasound Synergistically Affect the Physicochemical, Structural, and Gelling Properties of Myofibrillar Protein from Wooden Breast

Number of pages: 35 Posted: 21 Dec 2021
Ke Wang, Yan Li, Xin Luo, Yimin Zhang, Jingxin Sun, Changming Qiao and Harvey Ho
Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Agricultural University - College of Food Science and Engineering, Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Zhucheng Waimao Co., Ltd and Auckland Bioengineering Institute, The University of Auckland
Downloads 41 (1,170,409)
Citation 2

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wooden breast, myofibrillar proteins, preheating, high-intensity ultrasound, gelation, micro-structure

4.

Effect of Nacl on the Structure and Digestive Properties of Heat-Induced Myofibrillar Protein

Number of pages: 38 Posted: 19 Jun 2024
Chaozhi Zhu, Mengjie Zhang, Hua Chen, Qiuhui Zhang, Ke Wang, Fuqiang Li, Yue Gu and Gaiming Zhao
Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Shandong Agricultural University - College of Food Science and Engineering, affiliation not provided to SSRN, affiliation not provided to SSRN and Henan Agricultural University
Downloads 38 (1,209,354)

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myofibrillar proteins, heating temperature, NaCl, Digestibility, Protein structure

5.

Improvement of Water Retention Quality of Beijing Roast Duck: Analysis from Protein Structure Perspective

Number of pages: 23 Posted: 09 Nov 2023
Yanxia Liu, Chun Liu, Dequan Zhang, Zhenyu Wang, Ke Wang, Li Chen and Changqing Wang
Henan Agricultural University, Henan Agricultural University, Chinese Academy of Agricultural Sciences (CAAS), affiliation not provided to SSRN, Shandong Agricultural University - College of Food Science and Engineering, affiliation not provided to SSRN and Henan Agricultural University
Downloads 38 (1,209,354)

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roast duck, Myofibrillar protein, water transfer, Secondary structure, surface hydrophobicity

6.

Low Salt Protein-Based Emulsion: Health and Quality Win-Win Challenge

Number of pages: 28 Posted: 19 Aug 2024
Ke Wang
Shandong Agricultural University - College of Food Science and Engineering
Downloads 34 (1,263,436)

Abstract:

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Emulsion, protein, low-salt, ultrasonic, Polysaccharide

7.

Mechanism of Tumbling Curing to Improve Beef Quality: Insights from Structural and Functional Properties of Myofibrillar Protein

Number of pages: 28 Posted: 09 May 2024
Feng Yin, Xueyuan Bai, Ke Wang, Ang Ru, Long Xu, Wei Tian, Jiangang Hao, chaozhi zhu and Gaiming Zhao
Henan Agricultural University, Henan Agricultural University, Shandong Agricultural University - College of Food Science and Engineering, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, affiliation not provided to SSRN, Henan Agricultural University and Henan Agricultural University
Downloads 29 (1,332,057)

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Tumbling Curing, Tenderness, water-holding capacity, Myofibrillar protein, Protein Structure

8.

Oxidative Mechanism of Chicken Wooden Breast Myofibrillar Protein

Number of pages: 28 Posted: 25 Oct 2022
Ke Wang, Yimin Zhang, Changming Qiao and Jingxin Sun
Shandong Agricultural University - College of Food Science and Engineering, Shandong Agricultural University - College of Food Science and Engineering, Shandong Zhucheng Waimao Co., Ltd and Qingdao Agricultural University - College of Food Science & Engineering
Downloads 28 (1,345,526)

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wooden breast, myofibrillar protein, free radical, Oxidation, physicochemical property, molecular structure

9.

Having Their Cake and Eat it Too: Effects of Different Cations in Low-Salt Myofibrillar Protein Microgel Pickering Emulsion Under High-Intensity Ultrasound

Number of pages: 25 Posted: 21 May 2024
chaozhi zhu, yadong tian, Huan Liu, Gaiming Zhao, Yangyang Ma, Xueyuan Bai and Ke Wang
Henan Agricultural University, Henan Agricultural University, Qingdao Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University and Shandong Agricultural University - College of Food Science and Engineering
Downloads 26 (1,372,601)

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Pickering emulsion, Myofibrillar protein, high-intensity ultrasound

10.

Investigating the Impact of Lipid Oxidation on the Duck Odorous Smell During Storage and Reheating Based on Lipidomics

Number of pages: 30 Posted: 22 May 2024
Gaiming Zhao, Ying Zhang, Jiali Zhang, Sen Wang, Ke Wang, Long Xu, Qiuhui Zhang and chaozhi zhu
Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Shandong Agricultural University - College of Food Science and Engineering, Henan Agricultural University, Henan Agricultural University and Henan Agricultural University
Downloads 16 (1,491,251)

Abstract:

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Duck meat, lipid oxidation, Duck odorous smell, lipidomics

11.

Yield Twice the Result with Half the Effort: Effect of Ionic Strength on Quality of Myofibrillar Protein Microgel Pickling Emulsion Mediated by (-)-Epigallocatechin-3-Gallate

Number of pages: 25 Posted: 21 May 2024
Gaiming Zhao, Feng Yin, chaozhi zhu, Huan Liu, Ang Ru, yadong tian and Ke Wang
Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Qingdao Agricultural University, Henan Agricultural University, Henan Agricultural University and Shandong Agricultural University - College of Food Science and Engineering
Downloads 16 (1,500,778)

Abstract:

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Pickering emulsion, Myofibrillar protein, low-salt

12.

​Exploratory Study on (-)-Epigallocatechin-3-Gallate Improving the Properties of Whey Protein Isolate Nanofiber Composite Gel​

Posted: 28 Jun 2025
Gaiming Zhao, Huan Liu, chaozhi zhu, Xiaoling Yu, yadong tian and Ke Wang
Henan Agricultural University, Qingdao Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University and Shandong Agricultural University - College of Food Science and Engineering

Abstract:

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Whey Protein Isolate, Nanofiber, Composite Gel, (-)-Epigallocatechin-3-Gallate