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Xiaoyu Wang

Shaanxi Normal University - College of Food Engineering and Nutritional Science

China

  • Shaanxi Normal University - College of Food Engineering and Nutritional Science

SCHOLARLY PAPERS

5

DOWNLOADS

116

TOTAL CITATIONS

0

Scholarly Papers (5)

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1.

Investigating the Matrix Effect of High/Low Methoxyl Pectins on Typical Aroma of Apple Juice Using Hs-Spme-Gc-Ms and Nmr Analysis

Number of pages: 34 Posted: 05 Jun 2024
Wan Qing li, Hui Liu, Peng Tao Zhao, Yurong Guo and Xiaoyu Wang
Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University and Shaanxi Normal University - College of Food Engineering and Nutritional Science
Downloads 41 (1,209,354)

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NFC apple juice, pectin, Aroma, partition coefficient, NMR

2.

Effects of Sterilization on Maillard Reaction Intermediate Products and Aroma Quality of Apple Juice: Comparison of HPP and Pasteurization

Number of pages: 35 Posted: 27 Oct 2025
Wan Qing li, Peng Tao Zhao, Shiqing Zhang, Xiao Fu, Shuai Zhang, Yali Yang, Yonghong Meng and Xiaoyu Wang
Shaanxi Normal University, Shaanxi Normal University, affiliation not provided to SSRN, affiliation not provided to SSRN, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University - Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China (MOE) and Shaanxi Normal University - College of Food Engineering and Nutritional Science
Downloads 23 (1,424,331)

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HPP, Apple juice, Aroma, Maillard reaction products, α-dicarbonyl compounds

3.

Fabrication of Hydrogen-Bonded Crosslinked Hydrogel Vitrimer with Enhanced Self-Healing and Printability Via K+ Induced Low Methyl Apple Pectin

Number of pages: 42 Posted: 24 May 2024
Tianya Hu, Shuai Zhang, Huan Zhang, xiao Fu, Shuai Luo, shuaida wang, Peng Tao Zhao, Xiaoyu Wang, Yonghong Meng and Yurong Guo
Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University - College of Food Engineering and Nutritional Science, Shaanxi Normal University - Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China (MOE) and Shaanxi Normal University
Downloads 22 (1,424,331)

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Apple low methyl pectin, Pectin methyl esterase modification, K+ induction, Vitrimer ink, 3D printing.

4.

How the organic acids synergistically enhancing astringency in wine: from the view of organic acid-phenols-protein triadic interaction

Number of pages: 35 Posted: 18 Nov 2025
Yan Liu, Xiangjie Jiang, Shiqing Zhang, Qinghao Zhao, Yuefan Zhao, Wanrong Zhao, Shiyi Peng, Guorong Du, Xiao Yuan, Peng Tao Zhao and Xiaoyu Wang
Shaanxi Normal University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Shaanxi Normal University and Shaanxi Normal University - College of Food Engineering and Nutritional Science
Downloads 21 (1,436,435)

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Wine astringency, Organic acids, Polyphenols, Acidity-astringency synergistic effect, Protein-phenols interaction, Model wine.

5.

Synergistic Optimization of Natural Compound Sweeteners toward Sugar Reduction and Multi-Dimensional Stability in Model Fruit Juices

Number of pages: 53 Posted: 23 Feb 2026
Yuxia Yang, Jianke Li, Xiaoyu Wang and Li Yuan
Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University - College of Food Engineering and Nutritional Science and Shaanxi Normal University
Downloads 9 (1,548,648)

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Compound Sweetener, Sensory evaluation, glycemic response, storage stability, Bioaccessibility, Aroma profile