Jingxin Sun - Concepedia

Author

Jingxin Sun

Qingdao Agricultural University ORCID

Also Known As

J. X. Sun, J.-X. Sun, Jing-Xin Sun, JingXin Sun, Jingxin SUN, Jingxin Sun

Publications

923

Citations

H-Index

Concepts

All Affiliations

Qingdao Agricultural University Nanjing Agricultural University University of Auckland Shandong Agricultural University Chinese Academy of Sciences

About

Jingxin Sun is an author at Qingdao Agricultural University specializing in biochemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	306
2	Engineering	8	8	256
3	Medicine	4	4	79
4	Business	1	1	19
5	Education	1	1	30

Jingxin Sun

Publications

801

Citations

H-Index

Page 1

	Year	Citations
Effect of protein structure on water and fat distribution during meat gelling Huijuan Yang, Wangang Zhang, Teng Li, Food Chemistry NutritionFat DistributionMeat GellingAlternative Protein SourceProtein Engineering	2016	136
Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast Yan Li, Qiumin Wang, Liping Guo, Food Hydrocolloids Biopolymer GelEngineeringMyofibrillar ProteinsAlternative Protein SourceProtein Engineering	2019	73
The antibacterial mechanism of ultrasound in combination with sodium hypochlorite in the control of Escherichia coli Liping Guo, Yongcai Sun, Yinglian Zhu, Food Research International Biomedical AcousticsMedical UltrasoundEngineeringSonoelectrochemistrySonochemistry	2019	64
Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation Jingxin Sun, Zhen Wu, Xinglian Xu, Meat Science Protein ChemistryBiochemistryProtein FoldingAnimal NutritionPhysiology	2011	61
Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling Yan Li, Ting Feng, Jingxin Sun, Ultrasonics Sonochemistry	2020	58
Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates Lingyue Shan, Yan Li, Qiumin Wang, LWT Animal PhysiologyBiochemistryProtein FoldingMyofibrillar ProteinsBioanalysis	2020	33
Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating Xiaoqi Yang, Yan Li, Peng Wang, Frontiers in Nutrition Stepwise RetortMeat PackagingBiomanufacturingEngineeringDuck Meat	2022	32
Ultrasound thawing for improving the eating quality and off-flavor of frozen duck meat and its possible mechanisms Hailei Sun, Yaqi Zhao, Juan Zhao, LWT Food AnalysisFood BiophysicsThawing TimeEducationMeat Quality	2023	30
Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar protein Ke Wang, Yan Li, Yimin Zhang, Food Research International EngineeringPower UltrasoundFood BiophysicsProtein EngineeringFood Engineering	2022	27
Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types Hailei Sun, Yimin Zhang, Jingxin Sun Food Hydrocolloids	2023	26

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