Xin Wang

Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate

Haibo Shi, Ting Zhou, Xin Wang et al. · Food Chemistry · 2021 · 89 citations

Engineering, Chicken Breast Quality, Gel Properties +5

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

Measurements of indoor thermal environment and energy analysis in a large space building in typical seasons

Chen Huang, Zhijun Zou, Meiling Li et al. · Building and Environment · 2006 · 80 citations

Built Environment, Engineering, Energy Efficiency +12

Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance

Chen Wang, Guanqun Su, Xin Wang et al. · Journal of Agricultural and Food Chemistry · 2019 · 77 citations

Rapid identification of edible oil species using supervised support vector machine based on low-field nuclear magnetic resonance relaxation features

Xuewen Hou, Guangli Wang, Guanqun Su et al. · Food Chemistry · 2018 · 53 citations

Support Vector Machine, Image Analysis, Machine Learning +9