Qian‐Da Xu

Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball

Qian‐Da Xu, Zhilong Yu, Wei‐Cai Zeng · Food Research International · 2021 · 130 citations

Agriculture, Biochemistry, Food Science +17

A theoretical and experimental study: the influence of different standards on the determination of total phenol content in the Folin–Ciocalteu assay

Mai‐Rui Gao, Qian‐Da Xu, Qiang He et al. · Journal of Food Measurement & Characterization · 2019 · 47 citations

Natural Sciences, Biochemistry, Analytical Chemistry +9

Effect of tea polyphenols on the tenderness of yak meat

Mai‐Rui Gao, Qian‐Da Xu, Wei‐Cai Zeng · Journal of Food Processing and Preservation · 2020 · 47 citations

Agriculture, Biochemistry, Food Science +17

Cross-Linking Modifications of Different Phenolic Compounds on Myofibrillar Protein of Common Carp

Chong Tan, Qian‐Da Xu, Nan Chen et al. · Food and Bioprocess Technology · 2022 · 33 citations

Life Sciences, Biochemistry, Food Science +13

Cross‐linking effects of EGCG on myofibrillar protein from common carp ( <i>Cyprinus carpio</i> ) and the action mechanism

Chong Tan, Qian‐Da Xu, Nan Chen et al. · Journal of Food Biochemistry · 2022 · 26 citations

Life Sciences, Biochemistry, Food Science +17