Xiaokang Fan

Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl?

Xiaokang Fan, Xun Gao, Rui Li et al. · Food Chemistry · 2024 · 37 citations

Animal Physiology, Protein Chemistry, Biochemistry +8

Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation

Dongmei Pan, Yakai Li, Yue Hu et al. · Food Chemistry · 2023 · 17 citations

Food Chemistry, Health Sciences, Different Concentrations +6

Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle

Rui Li, Xiaokang Fan, Xun Gao et al. · Food Chemistry · 2023 · 11 citations

Effects of manual washing with three alkaline sterilizing agent solutions on egg quality during storage

Dongmei Pan, Rui Li, Yakai Li et al. · Food Chemistry · 2022 · 10 citations