Minquan Xia

Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins

Minquan Xia, Yinxia Chen, Juanjuan Guo et al. · Food Research International · 2018 · 121 citations

Food Chemistry, Meat Packaging, Biomanufacturing +9

Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating

Limei Wang, Minquan Xia, Yuanhua Zhou et al. · Food Hydrocolloids · 2020 · 102 citations

Low-frequency Magnetic Field, Pulsed Electric Field, Biophysics +1

Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness

Xinyue Zhang, Wenjie Zou, Minquan Xia et al. · Food Chemistry · 2021 · 101 citations

Food Chemistry, Intelligent Colorimetric Film, Chemical Engineering +10

Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field

Xian Wang, Minquan Xia, Yuanhua Zhou et al. · Food Chemistry · 2020 · 85 citations

Low-frequency Magnetic Field, Engineering, Protein Folding +7

Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

Qiannan Zhao, Lixian Ding, Minquan Xia et al. · Food Hydrocolloids · 2021 · 82 citations

Food Colloid, Engineering, Physicochemical Characteristics +6