Nan Pan

Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage

Fangfei Li, Qiang Zhong, Baohua Kong et al. · Food Research International · 2020 · 167 citations

Nutrition, Meat Packaging, Quick-frozen Pork Patties +8

Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating

Xin Du, Mengna Zhao, Nan Pan et al. · Food Chemistry · 2021 · 158 citations

Protein Chemistry, Protein Function, Protein Assembly +10

Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi

Bo Wang, Xin Du, Baohua Kong et al. · Ultrasonics Sonochemistry · 2019 · 139 citations

Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection

Nan Pan, Chunhui Dong, Xin Du et al. · Meat Science · 2020 · 112 citations

Meat Packaging, Food Analysis, Different Fat Content +8

Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles

Bo Wang, Fangfei Li, Nan Pan et al. · Meat Science · 2020 · 101 citations

Food Microstructure, Protein Engineering, Food Processing +6