Jingxin Sun

Effect of protein structure on water and fat distribution during meat gelling

Huijuan Yang, Wangang Zhang, Teng Li et al. · Food Chemistry · 2016 · 136 citations

Nutrition, Fat Distribution, Meat Gelling +7

Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast

Yan Li, Qiumin Wang, Liping Guo et al. · Food Hydrocolloids · 2019 · 73 citations

Biopolymer Gel, Engineering, Myofibrillar Proteins +6

The antibacterial mechanism of ultrasound in combination with sodium hypochlorite in the control of Escherichia coli

Liping Guo, Yongcai Sun, Yinglian Zhu et al. · Food Research International · 2019 · 64 citations

Biomedical Acoustics, Medical Ultrasound, Engineering +8

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 et al. · Meat Science · 2011 · 61 citations

Protein Chemistry, Biochemistry, Protein Folding +10

Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling

Yan Li, Ting Feng, Jingxin Sun et al. · Ultrasonics Sonochemistry · 2020 · 58 citations