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Bo Wang

Chengdu University

No. 1 Shi Lin Upper Street

Chengdu

China

  • Chengdu University

SCHOLARLY PAPERS

4

DOWNLOADS

121

TOTAL CITATIONS

1

Scholarly Papers (4)

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1.

The effect of slightly acidic electrolyzed water on the quality and volatile components of rabbit meat during superchilling storage

Number of pages: 67 Posted: 10 Dec 2025
Hong Zuo, Jiamin Zhang, Bo Wang, Zhoulin Wu, Jiamin Liang, Zhilan Dong and zhonghua Tang
Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University and Chengdu University
Downloads 39 (1,196,171)

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Slightly acidic electrolyzed water, Rabbit meat, Microbial community structure, Superchilling, Volatile components

2.

Underlying Mechanism of Sucrose Esters on Myofibrillar Protein O/W Emulsion Gel Behaviour Under Different Ionic Strengths: Focus on Emulsion Characterisation, Protein Structural Changes, and Molecular Interactions

Number of pages: 52 Posted: 17 Feb 2025
Xiang Li, Bo Wang, Wenwen Hou, Jie Tang, Hongbin Lin, Junqiang Lian, Qian Liu, mingfeng xu, Yuan Ma, Dong Yu, Dong Zhang and Jiaxin Chen
Xihua University, Chengdu University, Xihua University, Xihua University, Xihua University, affiliation not provided to SSRN, Northeast Agricultural University, Hangzhou Normal University - College of Life and Environmental Sciences, Xihua University, Chengdu University, Xihua University and Xihua University
Downloads 29 (1,332,057)
Citation 1

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Myofibrillar proteins, Sucrose esters, Ionic strengths, O/W emulsion gels, Gel mechanism

3.

Integration of Microbial Diversity and Metabolite Profiles Reveals the Effects of Staphylococcus xylosus and Staphylococcus carnosus on Flavor Formation in a Fermented Meat Product Model System

Number of pages: 43 Posted: 24 Dec 2025
Lili Ji, Song Yang, Wei Wang, Bo Wang, Meijun Zeng, Yi Luo, Xiaoping Yu and Jiamin Zhang
Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University and Chengdu University
Downloads 27 (1,359,097)

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Staphylococcus xylosus, Staphylococcus carnosus, Physicochemical properties, Fermented model system, Microbial diversity, Non-volatile metabolite profile.

4.

Integration of Microbial Diversity and Metabolite Profiles Reveals the Effects of Staphylococcus xylosus and Staphylococcus carnosus on Flavour Formation in a Fermented Meat Product Model System

Number of pages: 35 Posted: 06 Sep 2025
Lili Ji, Song Yang, Bo Wang, Meijun Zeng, Yi Luo, Xiaoping Yu, Wei Wang and Jiamin Zhang
Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University and Chengdu University
Downloads 26 (1,385,945)

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Keywords: Staphylococcus xylosus, Staphylococcus carnosus, Fermented model system, Microbial diversity, Non-volatile metabolite profile.