Weiqing Sun

Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins

Juanjuan Guo, Yuanhua Zhou, Kun Yang et al. · Food Chemistry · 2018 · 162 citations

Agriculture, Biophysics, Food Science +16

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy

Kun Yang, Yuanhua Zhou, Juanjuan Guo et al. · Food Chemistry · 2020 · 131 citations

Agriculture, Biochemistry, Food Science +17

Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins

Minquan Xia, Yinxia Chen, Juanjuan Guo et al. · Food Research International · 2018 · 129 citations

Agriculture, Biochemistry, Food Science +17

Interactions and emulsifying properties of ovalbumin with tannic acid

Chen Yang, Jie Hu, Xiangzhou Yi et al. · LWT · 2018 · 109 citations

Agriculture, Chemistry, Food Science +11

Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating

Limei Wang, Minquan Xia, Yuanhua Zhou et al. · Food Hydrocolloids · 2020 · 109 citations

Natural Sciences, Biochemistry, Biophysics +13