Mengzhe Li

Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain

Tong Shi, Xin Wang, Mengzhe Li et al. · Food Chemistry · 2022 · 83 citations

Biochemistry, Low-salt Surimi Gelation, Protein Folding +4

Mechanism of plasma-activated water promoting the heat-induced aggregation of myofibrillar protein from silver carp (Aristichthys Nobilis)

Mengzhe Li, Xin Wang, Tong Shi et al. · Innovative Food Science & Emerging Technologies · 2023 · 35 citations

Myofibrillar Protein, Biochemistry, Natural Sciences +4

Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi

Zhiyu Xiong, Xin Wang, Mengzhe Li et al. · Journal of Food Engineering · 2023 · 34 citations

Materials Science, Biopolymer Gel, Ethanol Addition +7

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Mengzhe Li, Tong Shi, Xin Wang et al. · Current Research in Food Science · 2022 · 29 citations · Full text

Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi

Abdul Razak Monto, Li Yuan, Zhiyu Xiong et al. · Food Chemistry · 2024 · 28 citations

Food Chemistry, Agricultural Chemistry, Animal Nutrition +6