Concepedia
Statistics
Publications
19
Citations
1.1K
H-Index
16
Active since
2012
Affiliations
Hefei University of Technology(Current)
Northeast Agricultural University
Anhui Agricultural University
Jiangnan University
Heilongjiang Bayi Agricultural University
Peijun Li is an author at Hefei University of Technology specializing in agriculture, food science, and meat science.
Publications per year
2012–2024
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 · 165 citations
Agriculture, Biochemistry, Food Science +15
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 · 153 citations
Natural Sciences, Biochemistry, Poultry Physiology +5
Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions
Bo Chen, Kai Zhou, Yu Wang et al. · Food Chemistry · 2020 · 144 citations
Life Sciences, Biochemistry, Food Science +13
Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives
Yu Wang, Ying Zhou, Xixi Wang et al. · Food Chemistry · 2020 · 95 citations
Life Sciences, Biochemistry, Biophysics +14
Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties
Yong Xie, Kai Zhou, Bo Chen et al. · Innovative Food Science & Emerging Technologies · 2021 · 95 citations
Agriculture, Animal Sciences, Food Science +17
1–5 of 19