Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

Dacheng Kang, Xueqin Gao, Qingfeng Ge, +2

Ultrasonics Sonochemistry

Food PhysicAnimal ScienceBeef StructureFood EngineeringWater Distribution +5

Purification and identification of antioxidative peptides from dry-cured Xuanwei ham

Lujuan Xing, Ya-ya Hu, Hongyan Hu, +3

Food Chemistry

Food ChemistryPolyphenolicsBiochemistryDry-cured Xuanwei HamPhytochemical +2

Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat

Xi Zhou, Xinxiang Zong, Min Zhang, +5

International Journal of Biological Macromolecules

Food ChemistryEdible FilmCamellia OilChicken MeatFood Engineering +5

A novel electrochemical mast cell-based paper biosensor for the rapid detection of milk allergen casein

Donglei Jiang, Panwei Ge, Lifeng Wang, +6

Biosensors and Bioelectronics

EngineeringImplantable SensorBiosensing SystemsBiomedical DiagnosticsBioanalysis +6

Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein

Mangang Wu, Yan Cao, Shumin Lei, +7

International Journal of Food Properties

Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage

Qingfeng Ge, Huijie Pei, Rui Liu, +9

LWT

NutritionFood FermentationBiotechnologyFood MicrobiologyFood Preservation +9

Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage

Qingfeng Ge, Sheng Chen, Rui Liu, +6

Food Chemistry

Food ChemistryEngineeringFood FermentationBiochemistryBiochemical Engineering +9

Rheology and microstructure of myofibrillar protein–starch composite gels: Comparison of native and modified starches

Mangang Wu, Jiahao Wang, Qingfeng Ge, +2

International Journal of Biological Macromolecules

Biopolymer GelFunctional PropertyRheologyFood EngineeringModified Starches +1

Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging

Qingfeng Ge, Bo Yang, Rui Liu, +4

BMC Microbiology

Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

Qingling Wang, Chen Gu, Ranran Wei, +5

Ultrasonics Sonochemistry

Myofibrillar ProteinBiopolymer GelGelation ProcessEngineeringPower Ultrasound +13