Mingyuan Huang

Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

Mingyuan Huang, Huhu Wang, Xinglian Xu et al. · Food Hydrocolloids · 2019 · 163 citations

Food Chemistry, Nutrition, Rosemary Extract +11

Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols

Yujuan Xu, Minyi Han, Mingyuan Huang et al. · Food Chemistry · 2021 · 152 citations

Food Chemistry, Polyphenolics, Biochemistry +5

Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

Yujuan Xu, Yuqi Zhao, Zhixi Wei et al. · Food Hydrocolloids · 2020 · 137 citations

Myofibrillar Protein, Protein Chemistry, Biochemistry +6

Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties

Mei Yue, Mingyuan Huang · LWT · 2021 · 129 citations · Full text

Materials Science, Engineering, Emulsion Stabilization +10

Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein

Tianlan Xia, Yujuan Xu, Yulong Zhang et al. · Food Chemistry · 2022 · 50 citations

Biochemistry, Food Biophysics, Food Engineering +5