Xianming Zeng

Programmable scaffolds with aligned porous structures for cell cultured meat

Yi‐Chun Chen, Wenhui Zhang, Xi Ding et al. · Food Chemistry · 2023 · 61 citations

Engineering, Bioengineering, Biomedical Engineering +14

Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan

Mingyuan Huang, Yujuan Xu, Lina Xu et al. · Food Research International · 2022 · 51 citations

Natural Sciences, Biophysics, Food Science +16

Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

Na Xu, Xianming Zeng, Peng Wang et al. · Food Science and Human Wellness · 2023 · 48 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism

Yun Bai, Xianming Zeng, Chuhan Zhang et al. · LWT · 2021 · 47 citations

Natural Sciences, Biochemistry, Biophysics +8

A structural explanation for protein digestibility changes in different food matrices

Jiahui Chen, Qianni Gao, Xing Zhang et al. · Food Hydrocolloids · 2022 · 47 citations

Agriculture, Biochemistry, Food Science +16