Jiwang Chen

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 7

Top Topics

Irritable Bowel Syndrome

High Throughput

Magnetic Resonance

Top Venues

Journal of food science

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

E Liao, Yuxin Wu, Yang Pan, Ying Zhang, Peng Zhang, Jiwang Chen
Cryoprotective Effects of Carrageenan Oligosaccharides on Crayfish ( Procambarus clarkii ) during Superchilling. Foods (Basel, Switzerland) 12 (11) (2023)
Lulu Cui, Jiwang Chen, Jinling Zhai, Lijuan Peng, Douglas G Hayes
Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils. Foods (Basel, Switzerland) 11 (21) (2022)
Lulu Cui, Jiwang Chen, Yuhuan Wang, Youling L Xiong
The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets. Foods (Basel, Switzerland) 11 (2) (2022)
Rui Li, Wei Kuang, Yili Hu, Weiping Jin, E Liao, Jiwang Chen, Xiaorong Zhou, Haibin Wang
Study on the water state, migration, and microstructure modification during the process of salt-reduced stewed duck. Journal of food science 86 (9) (2021)
Lanlan Peng, Jiwang Chen, Lu Chen, Wenping Ding, Yonggui Gao, Yongning Wu, Youling L Xiong
Effect of degree of milling on the cadmium in vitro bioaccessibility in cooked rice. Journal of food science 85 (11) (2020)
Chaofan Chen, Jiwang Chen, Zijun Yuan, E Liao, Wenshui Xia, Haibin Wang, Youling L Xiong
Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets. Journal of food science 85 (7) (2020)
Jinhui Shan, Jiwang Chen, Dan Xie, Wenshui Xia, Wei Xu, Youling L Xiong
Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets. Journal of food science 83 (7) (2018)