Food-borne patulin toxicity is related to gut barrier disruption and can be prevented by docosahexaenoic acid and probiotic supplementation
2019 · Food & Function · 42 citations
https://doi.org/10.1039/c8fo02292e
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Chen Wang
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Chen Wang is an academic researcher from East China University of Science and Technology. The author has contributed to research in topics: Probiotics and Fermented Foods & Tea Polyphenols and Effects & Fermentation and Sensory Analysis. The author has an h-index of 23, co-authored 78 publications.
ORCID: 0000-0003-2723-5507Papers by this author
worksEnhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by <i>Bacillus subtilis</i> transglutaminase
2020 · Journal of the Science of Food and Agriculture · 32 citations
https://doi.org/10.1002/jsfa.11052
Native useful vascular plants of China: A checklist and use patterns
2020 · Plant Diversity · 14 citations
https://doi.org/10.1016/j.pld.2020.09.003
Effects of garlic supplementation on non-alcoholic fatty liver disease: A systematic review and meta-analysis of randomized controlled trials
2022 · Journal of Functional Foods · 8 citations
https://doi.org/10.1016/j.jff.2022.105294
Microbial communities and metabolite profiles during the fermentation of Chinese Dongbei suancai with Chinese baijiu as supplementary material
2023 · Journal of the Science of Food and Agriculture · 5 citations
https://doi.org/10.1002/jsfa.12510
Effect of co‐fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> on the structural, physicochemical, and digestibility properties of lotus starch
2025 · Journal of the Science of Food and Agriculture · 2 citations
https://doi.org/10.1002/jsfa.14201
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