Zun Wang

Publication Activity (10 Years)

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

Top Topics

Hyaluronic Acid

Polycyclic Aromatic Hydrocarbons

Silver Nanoparticles

Top Venues

Comprehensive reviews in food science and food safety

Foods (Basel, Switzerland)

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

Publications

Xinyu Shi, Zun Wang, Zhongxiang Fang
Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties. Foods (Basel, Switzerland) 13 (14) (2024)
Xinyu Shi, Zun Wang, Zhongxiang Fang
Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties. Foods (Basel, Switzerland) 13 (14) (2024)
Xinyu Shi, Zun Wang, Zhongxiang Fang
Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties. Foods (Basel, Switzerland) 13 (14) (2024)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Comprehensive reviews in food science and food safety 21 (2) (2022)