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Featured researches published by Xingguo Wang.


Ultrasonics Sonochemistry | 2010

Kinetic study on the effect of ultrasound on lipase-catalyzed hydrolysis of soy oil: Study of the interfacial area and the initial rates

Jianhua Huang; Yaxuan Liu; Zhihua Song; Qingzhe Jin; Yuanfa Liu; Xingguo Wang

Comparative studies of lipase-catalyzed hydrolysis of soy oil takes place at the interface between the oil and the aqueous solution in solvent-free system were carried out in shaking bath and in ultrasonic bath. The interfacial area between the oil phase and the aqueous phase influences the rate of hydrolysis. Compared to shaking bath, ultrasonic shaking was found to be a more effective procedure to disperse the oil in water. Larger interfacial area and smaller drop size could be obtained in ultrasonic bath. The initial rate of hydrolysis was increased with the increasing of interfacial area. In ultrasonic bath, the highest initial rate of reaction was obtained with the oil volume fraction of 0.7, which was in accord to the highest interfacial area obtained with the oil volume fraction of 0.7, when the ultrasonic power was 1.64W/cm(2). The higher initial rate of hydrolysis was 161mol/m(3)min. The ultrasonic bath was a useful way to disperse soy oil in water to obtain a larger interfacial area, which caused the higher initial rate of soy oil hydrolysis in the solvent-free system.


Food Chemistry | 2008

Spectrophotometric determination of total serotonin derivatives in the safflower seeds with Ehrlich's reagent and the underlying color reaction mechanism.

Qingzhe Jin; Liang Shan; Jinhuan Yue; Xingguo Wang

A new spectrophotometric method for the determination of total serotonin derivatives in the safflower (Carthamus tinctorius L.) seeds is described. The determination is based upon a color reaction between serotonin derivatives and p-dimethylaminobenzaldehyde (Ehrlichs reagent), which follows the electrophilic substitution reaction mechanism at the indole ring. The main factors affecting correct measurement of total serotonin derivatives concentration were studied. The maximum absorption wavelength of the complex was determined at 625nm. Lambert-Beers law is obeyed in the concentration range of 0.025-0.5mmol/l, with a correlation coefficient (R(2)) of 0.9996, a recovery of 99.7%, and a relative standard derivation (RSD) of 1.5%, respectively. The proposed method presented satisfactory results in the determination of total serotonin derivatives in the extract from a strain of safflower seeds, and thus is recommended as a routine method for total serotonin derivatives quantitation.


Journal of Hazardous Materials | 2007

Adsorption studies of a water soluble dye, Reactive Red MF-3B, using sonication-surfactant-modified attapulgite clay

Jianhua Huang; Yuanfa Liu; Qingzhe Jin; Xingguo Wang; Jun Yang


Journal of Environmental Management | 2007

Removal of phenol from aqueous solution by adsorption onto OTMAC-modified attapulgite

Jianhua Huang; Xingguo Wang; Qingzhe Jin; Yuanfa Liu; Ying Wang


Ultrasonics Sonochemistry | 2008

The effect of ultrasound on lipase-catalyzed hydrolysis of soy oil in solvent-free system

Yaxuan Liu; Qingzhe Jin; Liang Shan; Yuanfa Liu; Wei Shen; Xingguo Wang


Biotechnology Letters | 2007

Solvent-free synthesis of glyceryl ferulate using a commercial microbial lipase

Shangde Sun; Liang Shan; Qingzhe Jin; Yuanfa Liu; Xingguo Wang


Biotechnology Letters | 2007

A novel, two consecutive enzyme synthesis of feruloylated monoacyl- and diacyl-glycerols in a solvent-free system

Shangde Sun; Liang Shan; Yuanfa Liu; Qingzhe Jin; Xingguo Wang; Zhaomin Wang


Journal of the American Oil Chemists' Society | 2007

Effect of Attapulgite Pore Size Distribution on Soybean Oil Bleaching

Jianhua Huang; Yuanfa Liu; Xingguo Wang


Journal of the American Oil Chemists' Society | 2008

Melting and Solidification Properties of Palm Kernel Oil, Tallow, and Palm Olein Blends in the Preparation of Shortening

Qingzhe Jin; Ting Zhang; Liang Shan; Yuanfa Liu; Xingguo Wang


Food Research International | 2007

Study on grainy crystals in edible beef tallow shortening

Qingzhe Jin; Hongyan Gao; Liang Shan; Yuanfa Liu; Xingguo Wang

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