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qiang wang

Chongqing University of Education

Chongqing 400067

China

  • Chongqing University of Education

SCHOLARLY PAPERS

2

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Scholarly Papers (2)

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1.

Effects of Enzymatic Hydrolysis on Sensory and Character Aroma Compounds of Beef Tallow

Number of pages: 35 Posted: 02 May 2024
xiaofeng xiang, Kai Wang, Shuming Zhang, Jie Huang, Yao Gou, Qi Zhou and qiang wang
Chongqing University of Education, Chongqing University of Education, Chongqing University of Education, affiliation not provided to SSRN, Chongqing University of Education, Chinese Academy of Agricultural Sciences (CAAS) and Chongqing University of Education
Downloads 55 (1,041,696)

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Enzymatic Hydrolysis, Fat flavor, GC-IMS, Beef tallow, Oxidation

2.

A novel pectin-crosslinked β-cyclodextrin complex for effectively reducing cholesterol content in beef tallow: structural analysis and cholesterol removal mechanism

Number of pages: 41 Posted: 17 Feb 2026
Yihan Wang, Shunping Li, Qiangqiang Wang, Yamin Bai, Kai Wang, Xiaofeng Xiang, Zhifei Chi, Lei Dai and qiang wang
Chongqing University of Education, Chongqing University of Education, Chongqing University of Education, affiliation not provided to SSRN, Chongqing University of Education, Chongqing University of Education, Chongqing University of Education, Qingdao Agricultural University and Chongqing University of Education
Downloads 7 (1,566,597)

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Pectin-crosslinked β-cyclodextrin complex, Beef tallow, Cholesterol removal, mechanism