Lujuan Xing

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Dacheng Kang, Yunhe Zou, Yu-Ping Cheng et al. · Ultrasonics Sonochemistry · 2016 · 324 citations · Full text

Agriculture, Biochemistry, Food Science +17

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Xinbo Zhuang, Minyi Han, Yun Bai et al. · Food Hydrocolloids · 2017 · 234 citations

Agriculture, Biochemistry, Food Science +14

Purification and identification of antioxidative peptides from dry-cured Xuanwei ham

Lujuan Xing, Ya-ya Hu, Hongyan Hu et al. · Food Chemistry · 2015 · 130 citations

Agriculture, Biochemistry, Food Science +13

Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber

Xinbo Zhuang, Wangang Zhang, Rui Liu et al. · Food Research International · 2017 · 107 citations

Agriculture, Food Science, Nutritional Sciences +16

Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs

Jian Zhang, Yuqin Zhang, Yan Wang et al. · Innovative Food Science & Emerging Technologies · 2020 · 107 citations

Agriculture, Food Science, Food Processing +15