Haitang Wang

4PUBLICATIONS
2CO-AUTHORS
Food packaging, preservation and processingCarbon capture engineering (excl. sequestration)Food chemistry and food sensory science
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Publications (4)

|May 27, 2026
Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products by Lactiplantibacillus plantarum and Saccharomyces cerevisiae.

|Mar 14, 2026
DES/Extraction and Process Optimization of Callistemon citrinus (Curtis) Skeels Essential Oil.

Xiao-Nan Zhang, Bing-Bing Wang, Jia-Lu Liu

|Mar 14, 2026
Effects of Different Processing Methods on the Quality and Flavor Characteristics of Shiqi Pigeon (Columba livia domestica) Meat.

Weina Li, Xinlan Cao, Siqi Ming

|Nov 27, 2024
Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps.

Haitang Wang, Jiapeng Li, Yan Zhao

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Frequent Collaborators

2 joint publications

Xiaonan Zhang

1 joint publications

Zhuoxian Weng