Jinyue Zheng

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

Zongyuan Han, Jun‐Long Zhang, Jinyue Zheng et al. · Food Chemistry · 2018 · 115 citations

Agriculture, Biochemistry, Food Science +17

The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins

Jinyue Zheng, Di Sun, Xingxia Li et al. · LWT · 2020 · 63 citations

Agriculture, Biochemistry, Food Science +16

Effects of direct current magnetic field co-treated with stirring on gel properties of chicken batter: Hydration and textural properties

Sinong Liu, Zongzhou Wang, Jinyue Zheng et al. · Journal of Food Engineering · 2022 · 23 citations

Natural Sciences, Food Science, Physics +10

Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat

Jinyue Zheng, Di Sun, Dengyong Liu et al. · International Journal of Food Science & Technology · 2021 · 16 citations

Agriculture, Biochemistry, Food Science +17

Raman spectroscopy and low‐field nuclear magnetic resonance used to monitor the relationship between protein conformation and water retention in the formation for process of gel

Jinyue Zheng, Di Zhao, Chunqiang Li et al. · Journal of Food Processing and Preservation · 2019 · 14 citations

Agriculture, Biochemistry, Food Science +17