Peng Wang

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Ke Li, Lei Fu, Yingying Zhao et al. · Food Hydrocolloids · 2019 · 397 citations

Food Colloid, Engineering, Chicken Myofibrillar Protein +8

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 385 citations

Biochemistry, Low-field Nmr Study, Protein Folding +6

Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating

Xing Chen, Xinglian Xu, Dongmei Liu et al. · Food Hydrocolloids · 2017 · 163 citations

Protein Chemistry, Biochemistry, Water-soluble Myofibrillar Protein +9

Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

Yingying Zhao, Peng Wang, Yufeng Zou et al. · Food Research International · 2014 · 135 citations

Food Colloid, Biomanufacturing, Functional Properties +6

Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)

Ming Dong, Yujuan Xu, Yumei Zhang et al. · Innovative Food Science & Emerging Technologies · 2019 · 107 citations

Breast Meat, Health Sciences, Biochemistry +9