Junxin Lin

Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)

Hao Man, Peizi Sun, Junxin Lin et al. · Food Chemistry · 2024 · 53 citations

Life Sciences, Biochemistry, Marine Sciences +16

Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

Peizi Sun, Junxin Lin, Xiang Ren et al. · Food and Bioprocess Technology · 2022 · 48 citations

Agriculture, Biochemistry, Food Science +17

Improving the texture properties and protein thermal stability of Antarctic krill (<i>Euphausia superba</i>) by L<scp>‐lysine</scp> marination

Junxin Lin, Yuying Zhang, Yiwei Li et al. · Journal of the Science of Food and Agriculture · 2021 · 21 citations

Agriculture, Biochemistry, Food Science +17

Effect of pre‐frying on distribution of protons and physicochemical qualities of mackerel

Wei Zhang, Shasha Cheng, Siqi Wang et al. · Journal of the Science of Food and Agriculture · 2021 · 18 citations

Agriculture, Food Science, Nutritional Sciences +17

Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)

Biao Zhang, Xuan Guo, Junxin Lin et al. · International Journal of Food Science & Technology · 2022 · 18 citations

Agriculture, Biochemistry, Food Science +17