Liwen Wang

About her:

Liwen Wang is a PhD student of Food Science at the Lincoln University, New Zealand. She has been involved in several research projects such as the investigation of the pharmacological mechanisms of orange peel polymethoxyflavones on cancers; the study of the inhibitory effects and mechanisms of hyperosides on hepatic fibrosis; the evaluation of the effects of citrus peel flavonoids on cognitive function and hippocampal neurogenesis, and examining the effect of Luo Han Guo fruit and mogroside on high fat diet induced obesity in mouse. Her current project deals with the molecular and physicochemical mechanisms by which mushroom functional food products affect obesity, type 2 diabetes, neurodegeneration.

About her talk:

“Enriching noodles with shiitake mushroom (lentinus edodes): relationships between antioxidant properties, glycaemic load and in vitro digestion”

Mushrooms have been regarded as potential functional food materials due to their bioactive compounds (dietary fibre and phenolic compounds). We incorporated cap, stem and whole shiitake mushroom into traditional refined noodles and investigated their nutritional profile as the food matrix in simulated digestion. This research will provide new insights into bioactivity enhancement of shiitake noodles and their potential application to reduce glycaemic impact, manipulate obesity, with regards to be designed as slow releasing antioxidants food.