Huhu Wang

Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

Mingyuan Huang, Huhu Wang, Xinglian Xu et al. · Food Hydrocolloids · 2019 · 163 citations

Food Chemistry, Nutrition, Rosemary Extract +11

Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins

Siwen Xue, Xinglian Xu, Huimin Shan et al. · Innovative Food Science & Emerging Technologies · 2017 · 96 citations

Mechanobiology, Biomedical Acoustics, Medical Ultrasound +11

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

Jun Qi, Wenwen Zhang, Xianchao Feng et al. · Food Hydrocolloids · 2018 · 91 citations

Food Chemistry, Biochemistry, Aroma Compounds +3

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Jun Qi, Huhu Wang, Guanghong Zhou et al. · International Journal of Food Properties · 2017 · 79 citations · Full text

Food Chemistry, Nutrition, Volatile Compounds +14

Modified atmosphere packaging decreased Pseudomonas fragi cell metabolism and extracellular proteolytic activities on meat

Guangyu Wang, Fang Ma, Leyin Zeng et al. · Food Microbiology · 2018 · 68 citations

Atmosphere Packaging, Extracellular Proteolytic Activities, Meat Packaging +8