Xuedong Wan

Xuedong Wan


Research Focus & Metrics

Academic Career Length

9Years (2018-Present)

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

Representative Publications

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28 January 2022 in Carbohydrate Polymers
Verified
Journal Article
Closed access
ZJZiyang Jia
Ziyang Jia
YLYun Luo
Yun Luo
FBFrancisco Jose Barba
Francisco Jose Barba
YWYan Wu
Yan Wu
WDWenping Ding
Wenping Ding
YFYang Fu
Yang Fu

22 July 2020 in Food & Function
Verified
Journal Article
Closed access
PDF file
YKYuan Ke
Yuan Ke
YWYangyang Wang
Yangyang Wang
WDWenping Ding
Wenping Ding
YLYue Leng
Yue Leng
QLQingyun Lv
Qingyun Lv
BDBeibei Ding
Beibei Ding
Inulin exhibits a good protection effect on protein in frozen dough.

1 November 2020 in International Journal of Biological Macromolecules
Verified
Journal Article
Closed access
YLYixuan Liu
Yixuan Liu
XZXingling Zhang
Xingling Zhang
BDBeibei Ding
Beibei Ding
WDWenping Ding
Wenping Ding
SXShensheng Xiao
Shensheng Xiao
YFYang Fu
Yang Fu

12 October 2023 in International Journal of Biological Macromolecules
Verified
Journal Article
Closed access
KZKaifeng Zhao
Kaifeng Zhao
ZJZiyang Jia
Ziyang Jia
LHLili Hou
Lili Hou
SXShensheng Xiao
Shensheng Xiao
HYHeng Yang
Heng Yang
XWXuedong Wan
Xuedong Wan

1 November 2019 in Poultry Science
Verified
Journal Article
Open access
PDF file
XHX Q Hu
X Q Hu
WWW B Wang
W B Wang
LLL Liu
L Liu
CWC Wang
C Wang
WFW Feng
W Feng
XWXuedong Wan
Xuedong Wan
A 2-factor test design was used to investigate the effect of an emulsifier (Aldo®, Lonza, America) (200 g/t) in the diet of Cherry Valley meat ducks

20 March 2021 in International Journal of Food Science and Technology
Verified
Journal Article
Closed access
PDF file
HYHeng Yang
Heng Yang
YFYang Fu
Yang Fu
YZYudong Zhang
Yudong Zhang
JZJian Zhou
Jian Zhou
DWDanfeng Wang
Danfeng Wang
XWXuedong Wan
Xuedong Wan