Wen Nie

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 · 81 citations

Freezing Process, Electrical Engineering, Meat Packaging +7

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Yong Xie, Bo Chen, Jie Guo et al. · Meat Science · 2021 · 80 citations · Full text

Freezing Process, Meat Packaging, High Voltage Electrical Fields +7

Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures

Bo Chen, Kai Zhou, Yong Xie et al. · Food Chemistry · 2021 · 77 citations

Protein Chemistry, Different Temperatures, Biochemistry +6

Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

Ping Li, Hui Zhou, Zhiqi Wang et al. · Meat Science · 2022 · 40 citations

Food Chemistry, Health Sciences, Flavoromics +6

Stearic acid prevent alcohol-induced liver damage by regulating the gut microbiota

Wen Nie, Feiran Xu, Kai Zhou et al. · Food Research International · 2022 · 39 citations

Hepatology, Medicine, Liver Physiology +11