Conggui Chen

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

Yaqing Xiao, Yingnan Liu, Conggui Chen et al. · Food Research International · 2020 · 215 citations

Food Fermentation, Bacterial Communities, Food Microbiology +7

Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

Xing Chen, Conggui Chen, Yan-zi Zhou et al. · Food Hydrocolloids · 2014 · 163 citations

Food Physic, Thermal Gelling Properties, High Pressure Processing +7

Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel

Jing Yao, Ying Zhou, Xing Chen et al. · Food Chemistry · 2017 · 146 citations

Physiology, Molecular Weight Forms, Sodium Alginate

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

Xing Chen, Xinglian Xu, Minyi Han et al. · Food Research International · 2016 · 135 citations

Mechanobiology, Biophysical Modeling, Engineering +7

Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

Fei Ma, Conggui Chen, Gaojun Sun et al. · Innovative Food Science & Emerging Technologies · 2011 · 95 citations

Food Chemistry, Locust Bean Gum, Food Physic +8