Yongtao Wang

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 9

Top Topics

Molecularly Imprinted

Top Venues

Journal of agricultural and food chemistry

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Food science & nutrition

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

Publications

Yang Zhao, Kun Chen, Haixia Yang, Yongtao Wang, Xiaojun Liao
Semirational Design Based on Consensus Sequences to Balance the Enzyme Activity-Stability Trade-Off. Journal of agricultural and food chemistry 72 (12) (2024)
Yang Zhao, Kun Chen, Haixia Yang, Yongtao Wang, Xiaojun Liao
Semirational Design Based on Consensus Sequences to Balance the Enzyme Activity-Stability Trade-Off. Journal of agricultural and food chemistry 72 (12) (2024)
Yang Zhao, Kun Chen, Haixia Yang, Yongtao Wang, Xiaojun Liao
Semirational Design Based on Consensus Sequences to Balance the Enzyme Activity-Stability Trade-Off. Journal of agricultural and food chemistry (2024)
Jiayue Xu, Jialu Lin, Sijia Peng, Haoda Zhao, Yongtao Wang, Lei Rao, Xiao-Jun Liao, Liang Zhao
Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products. Molecules (Basel, Switzerland) 28 (5) (2023)
Jiayue Xu, Jialu Lin, Sijia Peng, Haoda Zhao, Yongtao Wang, Lei Rao, Xiao-Jun Liao, Liang Zhao
Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products. Molecules (Basel, Switzerland) 28 (5) (2023)
Jiayue Xu, Jialu Lin, Sijia Peng, Haoda Zhao, Yongtao Wang, Lei Rao, Xiao-Jun Liao, Liang Zhao
Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products. Molecules (Basel, Switzerland) 28 (5) (2023)
Wenxin Wang, Peiqing Yang, Lei Rao, Liang Zhao, Xiaomeng Wu, Yongtao Wang, Xiao-Jun Liao
Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review. Comprehensive reviews in food science and food safety 21 (6) (2022)
Yan Liu, Mengyu Liao, Lei Rao, Liang Zhao, Yongtao Wang, Xiaojun Liao
Effect of ultra-high pressure homogenization on microorganism and quality of composite pear juice. Food science & nutrition 10 (9) (2022)
Tongtong Yu, Xiaojun Zhang, Ruoyi Feng, Caiyun Wang, Xiaoyu Wang, Yongtao Wang
Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage. Foods (Basel, Switzerland) 11 (18) (2022)