Juanjuan Guo

Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins

Juanjuan Guo, Yuanhua Zhou, Kun Yang et al. · Food Chemistry · 2018 · 162 citations

Agriculture, Biophysics, Food Science +16

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy

Kun Yang, Yuanhua Zhou, Juanjuan Guo et al. · Food Chemistry · 2020 · 131 citations

Agriculture, Biochemistry, Food Science +17

Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins

Minquan Xia, Yinxia Chen, Juanjuan Guo et al. · Food Research International · 2018 · 129 citations

Agriculture, Biochemistry, Food Science +17

Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels

Kun Yang, Juanjuan Guo, Di Wu et al. · Food Chemistry · 2020 · 98 citations

Agriculture, Biophysics, Food Science +16

Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents

Xu Lu, Jinghao Chen, Mingjing Zheng et al. · Ultrasonics Sonochemistry · 2019 · 93 citations

Agriculture, Agricultural Engineering, Food Science +17