Dewei Kong

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

Dewei Kong, Chunli Quan, Qian Xi et al. · Ultrasonics Sonochemistry · 2022 · 58 citations · Full text

Food Biophysics, Protein Refolding, Protein Folding +19

Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein

Dewei Kong, Rongwei Han, Mengdi Yuan et al. · Ultrasonics Sonochemistry · 2023 · 57 citations · Full text

Marination ingredients on meat quality and safety—a review

S. M. E. Rahman, Sharmeen Islam, Junyu Pan et al. · Food Quality and Safety · 2023 · 44 citations · Full text

Meat Packaging, Biochemistry, Food Analysis +13

Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts

Dewei Kong, Chunli Quan, Qian Xi et al. · Food Chemistry · 2022 · 29 citations

Engineering, Food Physic, Physiology +8

Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein

Dewei Kong, Jiaqi Liu, Jun Wang et al. · Food Chemistry · 2024 · 22 citations

Myofibrillar Protein, Engineering, Power Ultrasound +9