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Ping Wang

Ludong University

186 Hongqi W Rd

Zhifu

Yantai

China

  • Ludong University

SCHOLARLY PAPERS

2

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79

TOTAL CITATIONS

1

Scholarly Papers (2)

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1.

Exploring the Formation and Retention of Aroma Compounds in Ready-to-Eat Roasted Pork from Four Thermal Methods: A Lipidomics and Heat Transfer Analysis

Number of pages: 27 Posted: 22 Jun 2023
Huan Liu, Qianli Ma, Raheel Suleman, Jiangtao Xing, Pi Li, Peng Gao, Nazimah Hamid, Zhongshuai Wang, Ping Wang and Hansheng Gong
Ludong University, Auckland University of Technology, Bahauddin Zakariya University, Thermo Fisher Scientific, Thermo Fisher Scientific, Thermo Fisher Scientific, Auckland University of Technology, affiliation not provided to SSRN, Ludong University and Ludong University
Downloads 56 (1,041,696)
Citation 1

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ready-to-eat roasted pork, lipidomics, heat transfer, aroma compounds, circulating non-fried roast, TG (16:0_18:1_18:1), LPC 18:2-SN1

2.

Investigation of the Antioxidative Potential of Meretrix Meretrix Linnaeus Derived Peptides from Simulated Gastrointestinal Digestion: In Vitro and in Silico Insights

Number of pages: 26 Posted: 23 Nov 2023
Chao Du, Zhenzhen Hui, Na Li, Kaiyue Liu, Yong Wang, Ping Wang and Shuyang Sun
Ludong University, Ludong University, Ludong University, Ludong University, affiliation not provided to SSRN, Ludong University and Ludong University
Downloads 23 (1,411,822)

Abstract:

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Meretrix meretrix LinnaeusAntioxidant peptidesSimulated gastrointestinal digestionIn silico analysisOxidative stress