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 · 418 citations

Agriculture, Food Science, Poultry Science +16

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 · 399 citations

Agriculture, Biochemistry, Food Science +17

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

Xing Chen, Xinglian Xu, Dongmei Liu et al. · Food Hydrocolloids · 2017 · 169 citations

Life Sciences, Biochemistry, Biophysics +15

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 · 139 citations

Agriculture, Biochemistry, Food Science +9

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 · 117 citations

Agriculture, Biochemistry, Food Science +17