Jing Jing Wang
0000-0002-1341-2034
Shanghai Ocean University
56 papers found
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Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities
Eradication of planktonic Vibrio parahaemolyticus and its sessile biofilm by curcumin-mediated photodynamic inactivation
Fabrication and characterization of wheat gliadin hydrogels with high strength and toughness
Food-grade emulsions stabilized by marine Antarctic krill (Euphausia superba) proteins with long-term physico-chemical stability
Insights Into the Role of Extracellular DNA and Extracellular Proteins in Biofilm Formation of Vibrio parahaemolyticus
Comparative proteomics reveals stress responses of Vibrio parahaemolyticus biofilm on different surfaces: Internal adaptation and external adjustment
Recovery and identification bioactive peptides from protein isolate of Spirulina platensis and their in vitro effectiveness against oxidative stress‐induced erythrocyte hemolysis
Acidic electrolyzed water more effectively breaks down mature Vibrio parahaemolyticus biofilm than DNase I
Stress Response of Vibrio parahaemolyticus and Listeria monocytogenes Biofilms to Different Modified Atmospheres
Enhanced antibacterial and antibiofilm functions of the curcumin-mediated photodynamic inactivation against Listeria monocytogenes
Characterization of Mixed-Species Biofilm Formed by Vibrio parahaemolyticus and Listeria monocytogenes
N-Terminal Acetylation and C-Terminal Amidation of Spirulina platensis-Derived Hexapeptide: Anti-Photoaging Activity and Proteomic Analysis
CRISPR-Cas9 knockout ofqseBinduced asynchrony between motility and biofilm formation inEscherichia coli
Mechanically Strong and Highly Tough Prolamin Protein Hydrogels Designed from Double-Cross-Linked Assembled Networks
Heat and edible salts induced aggregation of the N-terminal domain of HMW 1Dx5 and its effects on the interfacial properties
Characterization of wheat endoplasmic reticulum oxidoreductin 1 and its application in Chinese steamed bread
Anti-oxidant, hemolysis inhibition, and collagen-stimulating activities of a new hexapeptide derived from Arthrospira (Spirulina) platensis
Dissecting the Disulfide Linkage of the N-Terminal Domain of HMW 1Dx5 and Its Contributions to Dough Functionality
Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality
Quality Evaluation Focusing on Tissue Fractal Dimension and Chemical Changes for Frozen Tilapia with Treatment by Tangerine Peel Extract
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