Chuankang Jia

Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat

Jun Qi, Chuankang Jia, Wenwen Zhang et al. · Food Chemistry · 2022 · 46 citations

Ultrasonic-assisted Stewing, Feed Evaluation, Aroma Intensity +8

The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels

Ying Xu, Huimin Yan, Wenping Xu et al. · Food Research International · 2022 · 35 citations

Food Chemistry, Nutrition, Star Anise +7

Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations

Ying Xu, Xiaofei Xie, Wenwen Zhang et al. · Journal of Food Composition and Analysis · 2021 · 21 citations

Animal Physiology, Nutrition, Fatty Acid Composition +12

Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork

Ying Zhou, Keyan Jing, Chuankang Jia et al. · Food Control · 2024 · 16 citations

Minced Pork, Meat Packaging, Antifreeze Protein +9

Physicochemical properties and aroma release of gelatin-stabilized rapeseed oil-in-water emulsions as affected by pH

Ying Xu, Xiaofei Xie, Chuankang Jia et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2022 · 14 citations

Food Chemistry, Food Colloid, Health Sciences +7