Publications： [1] Wang XY, Liu Q, Han YK, Zong W, Ge Z and Wei X. Alternaria mycotoxin degradation and quality evaluation of orange juice by ozone treatment. Journal of Food Process Engineering, 2024, 47(8), p.e14703. [2] Wang XY, Han YK, Geng JJ, Zhu AM, Wei XP, Xiang QS, Zong W. Removal of Alternaria mycotoxins exposed to different food components by cold plasma. Food chemistry, 2022,397, 133770-133770. [3] Wang XY, Han YK, Niu H, Zhang LH, Xiang QS, Zong W. Alternaria mycotoxin degradation and quality evaluation of jujube juice by cold plasma treatment. Food Control, 2022,137. [4] Wang XY, Wang SH, Yan YZ Wang WJ, Zhang LH, Zong W. The degradation of Alternaria mycotoxins by dielectric barrier discharge cold plasma. Food Control, 2020,117. [5] Wang SS, Wang XY*, Liu MP, Zhang LH, Ge ZZ, Zhao GY, Zong W. Preparation and characterization of Eucommia ulmoides seed oil O/W nanoemulsion by dynamic high-pressure microfluidization. Lwt-Food Science and Technology, 2020,121，108960. [6] Wang XY, Han YK, Zhang LH, Ge ZZ, Liu MP, Zhao GY, Zong W. Removal of Alternaria mycotoxins from aqueous solution by inactivated yeast powder. Journal of the Science of Food and Agriculture, 2020,100, 5182-5190. [7] Wang XY, Wang SS, Wang WJ, Ge ZZ, Zhang LH, Li CW, Zhang B, Zong W. Comparison of the effects of dynamic high-pressure microfluidization and conventional homogenization on the quality of peach juice. Journal of the Science of Food and Agriculture, 2019,99, 5994-6000. [8] Wang XY, Wang SS, Huang SS, Zhang LH, Ge ZZ, Sun LP, Zong W. Purification of Polyphenols from Distiller's Grains by Macroporous Resin and Analysis of the Polyphenolic Components. Molecules, 2019,24, 1284. [9] Han YK, Zhou ZA, Cao ZH, Zong W, Zhao GY, Wang XY*. Degradation of Alternaria mycotoxins by UV-C irradiation: Effect of selected process and exposure to food components, Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 2022, 40: 134-146. [10] Zhao XH, Hou CD, Tian MQ, Zhou YL, Yang RQ, Wang XY, Gu ZX, Wang P. Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten. Food Hydrocolloids, 2020,99. [11] Ge ZZ, Wang WJ, Gao SS, Xu MY, Liu MP, Wang XY, Zhang LH, Zong W. Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles. Journal of the Science of Food and Agriculture, 2022,102, 644-652. [12] Ge ZZ, Zhang YY, Jin XY, Wang WJ, Wang XY, Liu MP, Zhang LH, Zong W. Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins. Lwt-Food Science and Technology, 2021,138. [13] Liu MP, Hou P., Wang XY, Dong Y., Zong W. Characterization of one new non-S-RNase of Armeniaca cathayana. Czech Journal of Genetics and Plant Breeding, 2019,55, 39-41. [14] Wang XY, Yuan YH, Huang XC, Yue TL. Controlled release of protein from core–shell nanofibers prepared by emulsion electrospinning based on green chemical. Journal of Applied Polymer Science, 2015, 41811: 1-9. [15] Wang XY, Yue TL, Lee TC. Development of Pleurocidin-poly(vinyl alcohol) electrospun antimicrobial nanofibers to retain antimicrobial activity in food system application. Food Control, 2015, 54: 150-157. [16] Wang XY, Yuan YH, Yue TL. The application of starch-based ingredients in flavor encapsulation. Starch, 2015, 67: 225-236. [17] Yuan Y#, Wang XY#, Hatab S, Wang Z, Wang Y, Luo Y, Yue T. Patulin reduction in apple juice by inactivated Alicyclobacillus spp. Lett Appl Microbiol. 2014, 59(6): 604-609. [18] Introduction to Food Science and Engineering, China Light Industry Press, ISBN:978-7-5184-4078-8, 2022.10 [19] Food Hygiene,China Textile Press, ISBN:978-7-5229-0375-0, 2023.07 [20] Patent: A method for removing streptomycin and bitter substances from citrus pomace, 2024.08. |
