Shun Wang

Decoupling Flavor From Spoilage: A Microbial and Chemical Framework for Volatile Sulfur Compounds and Biogenic Amines in Washed‐Rind and Aged Cheeses

ABSTRACT Ripened washed‐rind and long‐ripened cheeses owe their prized sulfurous, savory character to intensive proteolysis and amino‐acid catabolism; the same activity, when poorly controlled, also generates sensory off‐flavors and toxic biogenic amines (BAs). Histamine and tyra...

Ion Pathways Optimized via Interlayer Channels in Bimetallic Hydroxides Enable Ultra‐Stable Solid‐State Batteries

ABSTRACT Solid polymer electrolytes (SPEs) from electrospinning offer robust mechanical frameworks but often require complex post‐treatments and suffer from low room‐temperature ionic conductivity and sluggish Li + transport, hindering the development of solid‐state batteries. He...