Wenwu Ding
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View article: Rapid evaluation of Pixian Douban meju in the tank fermentor Based on the image features and multi‐model analysis
Rapid evaluation of Pixian Douban meju in the tank fermentor Based on the image features and multi‐model analysis Open
Pixian Douban (PXDB) meju is a crucial intermediate product in the PXDB production. In this study, a machine vision system was employed to monitor and evaluate the meju quality quickly to replace the time‐consuming chemical methods. The re…
View article: Carbonyl Iron Particles’ Enhanced Coating Effect Improves Magnetorheological Fluid’s Dispersion Stability
Carbonyl Iron Particles’ Enhanced Coating Effect Improves Magnetorheological Fluid’s Dispersion Stability Open
The coating effect of 1,2-bis(triethoxysilyl)ethane (BTES) on carbonyl iron particles (CIPs) was enhanced by etching with hydrochloric acid (HCl) of various concentrations, and magnetorheological fluids (MRFs) with significantly improved d…
View article: Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization
Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization Open
This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temper…
View article: Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields
Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields Open
In this study, Pixian Douban (PXDB) was produced in a closed system of multi-scale temperature and flow fields constructed with the materials of pseudoplastic fluid in a gradient steady-state temperature field. The flavors and microorganis…
View article: Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields
Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields Open
In this study, a material of pseudoplastic fluid was obtained by dealing with the original material of Pixian Douban (PXDB). The multi-scale temperature and flow fields (MTFF) were established, and a PXDB product fermented in the MTFF (PFM…
View article: Insight into the protein degradation during the broad bean fermentation process
Insight into the protein degradation during the broad bean fermentation process Open
Broad bean fermentation is of vital importance in PixianDouban (PXDB) production, as well as a key process for microorganisms to degrade protein, which lays the foundation for the formation of PXDB flavor. In this study, two fungi and bact…
View article: Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field
Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field Open
As an essential flavor condiment in Sichuan cuisine, Pixian Douban (PXDB) is usually produced by open fermentation process in strip pools or ceramic vats. In this study, an experiment of PXDB fermentation was conducted for 90 days in a clo…