Xichang Wang

7PUBLICATIONS
5CO-AUTHORS
Food chemistry and food sensory scienceFish pests and diseasesFood properties (incl. characteristics and health benefits)Fish physiology and geneticsIndustrial molecular engineering of nucleic acids and proteins
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Publications (7)

|May 12, 2026
Mechanisms of Formation and Alleviation of Bitter Taste in Food: A Review From the Perspectives of Metabolite-Habitat Coupling and Material Interaction Relationship.

|Apr 10, 2026
Synergistic effects of glucose addition and vacuum drying on quality improvement of semi-dried grass carp fillets and underlying mechanisms.

Ruiying Lv, Yifan Zhang, Panpan Zhai

|Dec 29, 2025
Altered Digestive and Absorptive Characteristics of Food Proteins in Older Adults: Mechanisms, Model Applications, and Innovative Strategies.

Zehui Qiu, Yuyao Shi, Yi Wu

|May 19, 2025
Brackish water stabilizes textural quality by regulating muscle protein properties of Eriocheir sinensis during temporary fattening.

Wenqing Zhai, Renyue Zhang, Siqi Zhou

|Dec 10, 2024
Food-derived umami peptides: bioactive ingredients for enhancing flavor.

Yi Wu, Yuyao Shi, Zehui Qiu

|Apr 26, 2024
Changes in water-soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long-term frozen storage.

Hongli Wang, Yingying Wang, Ke Xu

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Frequent Collaborators

1 joint publications

Fen Zhou

1 joint publications

Hongli Wang

1 joint publications

Long Zhang

1 joint publications

Wenzheng Shi