Tao Wang

Tao Wang

orcid

Research Focus & Metrics

Academic Career Length

16Years (2011-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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5 January 2024 in Food Packaging and Shelf Life
Verified
Journal Article
Closed access
TWTao Wang
Tao Wang
ESErzheng Su
Erzheng Su

1 January 2022 in Journal of Hazardous Materials
Verified
Journal Article
Closed access
XHXuelian Hu
Xuelian Hu
YGYing Guo
Ying Guo
TWTao Wang
Tao Wang
CLChang Liu
Chang Liu
YYYukun Yang
Yukun Yang
GFGuozhen Fang
Guozhen Fang

11 September 2023 in Food Control
Verified
Journal Article
Closed access
TWTao Wang
Tao Wang
LLLongxin Lai
Longxin Lai
YHYanyan Huang
Yanyan Huang
ESErzheng Su
Erzheng Su

2 November 2021 in Foods
Verified
Journal Article
Open access
PDF file
TWTao Wang
Tao Wang
NSNana She
Nana She
MWMengnan Wang
Mengnan Wang
BZBo Zhang
Bo Zhang
JQJiaxing Qin
Jiaxing Qin
SWShuo Wang
Shuo Wang
The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was prolonged. Rice stored at 15 °C and 25 °C had a lower falling range of water content compared to the samples stored at 35 °C. Free fatty acid values increased fastest when samples were stored at a high temperature, and the rise can be effectively delayed at low temperatures. The pH of residual cooking water and adhesiveness decreased, while the heating water absorption rate and hardness increased during storage for red and brown rice. Low-field nuclear magnetic resonance results indicate that water molecules migrated, the binding force of H protons became stronger and the bonds between molecules became closer with increased storage duration. Temperature had an obvious correlation with starch granules and protein structure, characterized by a scanning electron microscope and Fourier transform infrared spectroscopy. Low temperatures significantly retarded those changes. The results indicate that storage temperature is a vital factor affecting the physicochemical properties and qualities of red brown rice and provided reference and theoretical basis for the actual storage of red brown rice.

22 August 2022 in International Journal of Biological Macromolecules
Verified
Journal Article
Closed access
HZHongcai Zhang
Hongcai Zhang
FHFuli He
Fuli He
TWTao Wang
Tao Wang
GCGuibing Chen
Guibing Chen

29 March 2011 in Lab on a Chip
Verified
Journal Article
Closed access
PDF file
TWTao Wang
Tao Wang
SOStefan Oehrlein
Stefan Oehrlein
MSMark Somoza
Mark Somoza
JPJose R. Sanchez Perez
Jose R. Sanchez Perez
RKRyan Kershner
Ryan Kershner
FCFranco Cerrina
Franco Cerrina
An optical tweezers directed parallel DNA oligonucleotide synthesis methodology is described in which controlled pore glass (CPG) beads act as solid substrates in a two-stream microfluidic reactor. The reactor contains two parallel sets of physical confinement features that retain beads in the reagent stream for synthetic reaction but allow the beads to be optically trapped and transferred between the reagent and the inert streams for sequence programming. As a demonstration, we synthesized oligonucleotides of target sequence 25-nt, one deletion and one substitution using dimethoxytrityl (DMT) nucleoside phosphoramidite chemistry. In detecting single-nucleotide mismatches, fluorescence in situ hybridization of the bead-conjugated probes showed high specificity and signal-to-noise ratios. These preliminary results suggest further possibilities of creating a novel type of versatile, sensitive and multifunctional reconfigurable one-bead one-compound (OBOC) bead array.