Maheshati Nuerjiang

Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state

Jia Feng, Xue Bai, Ying Li et al. · International Journal of Biological Macromolecules · 2023 · 104 citations

Potato Dietary Fiber, Gel Properties, Alternative Protein Source +4

Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts

Mengna Zhao, Maheshati Nuerjiang, Xue Bai et al. · International Journal of Biological Macromolecules · 2022 · 78 citations

Edible Film, Engineering, Food Analysis +9

Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes

Maheshati Nuerjiang, Ying Li, Xiaoxiang Yue et al. · Food Research International · 2022 · 65 citations

Food Chemistry, Polyphenolics, Biochemistry +7

Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue

Xin Du, Haijing Li, Maheshati Nuerjiang et al. · Ultrasonics Sonochemistry · 2021 · 40 citations · Full text

Size effect of fish gelatin nanoparticles on the mechanical properties of collagen film based on its hierarchical structure

Maheshati Nuerjiang, Xue Bai, Liang Sun et al. · Food Hydrocolloids · 2023 · 26 citations

Tissue Engineering, Materials Science, Biopolymer Gel +8