Xiaozhi Tang

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

Ziye Zhang, Yuling Yang, Xiaozhi Tang et al. · Food Chemistry · 2015 · 328 citations

Mechanobiology, High Hydrostatic Pressure, Engineering +9

Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances

Weiwei Cheng, Xiaozhi Tang, Yan Zhang et al. · Trends in Food Science & Technology · 2021 · 304 citations

Food Chemistry, Porous Sensor, Chemical Engineering +14

Environmental stability and curcumin release properties of Pickering emulsion stabilized by chitosan/gum arabic nanoparticles

Jing Han, Fenglian Chen, Chengcheng Gao et al. · International Journal of Biological Macromolecules · 2020 · 172 citations

Chemical Engineering, Environmental Stability, Micro-encapsulation +3

Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein

Jingyu Wang, Yuling Yang, Xiaozhi Tang et al. · Ultrasonics Sonochemistry · 2017 · 171 citations

Structural Properties, Medical Ultrasound, Engineering +7

Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel

Kaiyue Cen, Xi Yu, Chengcheng Gao et al. · Food Chemistry · 2022 · 144 citations

Food Colloid, Myofibrillar Protein Gel, Biopolymer Gel +9