Jiawei Wan - College of Food Science and Technology, Huazhong Agricultural University

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论文共 26 篇作者统计合作学者相似作者

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A Targeted Reformulation of Safflower Oil: Enhancing Anti-Inflammatory Potential and Market Competitiveness Through Ω3 Enrichment

Rubab Arshad,Jiawei Wan, Tingyang Ai,Cong Yin, Yonghua Qin,Rui Qin,Jiao Liu,Hong Liu

Food Research Internationalpp.115793, (2025)

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The Non-Denatured Processing of Brasenia Schreberi Mucilage—Characteristics of Hydrodynamic Properties and the Effect on in Vivo Functions

Tingyang Ai,Jiawei Wan,Xiujuan Yu,Jiao Liu,Cong Yin, Lindong Yang,Hong Liu,Rui Qin

Foodsno. 12 (2024): 1824-1824

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Safflower Petal Water-Extract Consumption Reduces Blood Glucose Via Modulating Hepatic Gluconeogenesis and Gut Microbiota

Cong Yin, Rui Fang, Yue Xu, Kui Li, Tingyang Ai,Jiawei Wan, Yonghua Qin,Xiaoguang Lyu,Hong Liu,Rui Qin, Lindong Yang,Hairong Xiong,Jiao Liu

Journal of Functional Foods (2024): 106615

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Proteomics Analysis Reveals the Underlying Factors of Mucilage Disappearance in Brasenia Schreberi and Its Influence on Nutrient Accumulation

Tingyang Ai,Hong Liu,Jiawei Wan,Bojie Lu,Xiujuan Yu,Jiao Liu, Aidiya Yimamu, Saimire Aishan,Caixiang Liu,Rui Qin

FOODS（2024）

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Number of Denatured Rigor Cross-Bridges Determines the Intracellular Volume Shrinkage in Porcine Muscle Fibre under PSE-inducing Condition

Cong Yin, Siyang Wu, Nan Yang,Tingyang Ai,Jiawei Wan,Qin Rui,Hong Liu,Hairong Xiong,Jiao Liu

Meat Science（2024）

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Electrospinning is a Potential Way for Preparing Edible Plant Protein-Based Nanofibers with Porous Surface Using Safflower Seed Meal

Yanling Yang,Chuang Peng,Dong Zeng, Zhengjie Yang, Xiaohu Wang, Shuang Zhang, Yucheng Bai, Lujing Kuang, Lizhi Guo,Yonghua Qin,Hairong Xiong,Jiawei Wan,Cong Yin,Tingyang Ai,Qin Rui,Hong Liu,Shuai Peng,Jiao Liu

FOOD HYDROCOLLOIDS (2024)

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A Special Polysaccharide Hydrogel Coated on Brasenia Schreberi: Preventive Effects Against Ulcerative Colitis Via Modulation of Gut Microbiota

Jiawei Wan,Xiujuan Yu,Jiao Liu,Jing Li,Tingyang Ai,Cong Yin,Hong Liu,Rui Qin

FOOD & FUNCTION（2023）

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来凤姜的抗氧化与抑菌活性及挥发性化合物研究

肖锦,艾廷阳,万佳玮,尹聪, 覃竹山,刘娇,覃瑞

食品安全质量检测学报（2023）

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Effect of Enrichment Items on the Physiology and Behavior of Sows in the Third Trimester of Pregnancy

Shuangshuang Li,Hongqing Hu,Jian Huang,Yuxuan Yang,Weijing Xu,Junfeng Chen,Jiawei Wan,Lianghua Li,Rong Zheng,Siwen Jiang,Jin Chai

ANIMALS（2022）

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Composition of Major Quinochalcone Hydroxysafflor Yellow A and Anhydrosafflor Yellow B is Associated with Colour of Safflower (carthamus Tinctorius) During Colour-Transition but Not with Overall Antioxidant Capacity: A Study on 144 Cultivars

Zhen Yan, Rebiguli Alimu,Jiawei Wan, Xuewei Liao, Shimin Lin, Shijie Dai, Fei Chen, Shuang Zhang, Yiqi Tong,Hong Liu,Rui Qin,Jiao Liu

Food Research International（2022）

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