Xu Wang

Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein

Xu Wang, Youling L. Xiong, Hiroaki Sato et al. · Journal of Agricultural and Food Chemistry · 2016 · 40 citations

Agriculture, Biochemistry, Food Science +17

Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards

Haijing Li, Jia Feng, Shuo Shi et al. · Ultrasonics Sonochemistry · 2022 · 21 citations · Full text

Agriculture, Food Science, Poultry Science +12

Evaluation of the Chemical Composition, Bioactive Substance, Gas Production, and Rumen Fermentation Parameters of Four Types of Distiller’s Grains

Lu Qi, Qingyuan Luo, Jiaxuan Li et al. · Molecules · 2022 · 19 citations · Full text

Agriculture, Animal Sciences, Nutritional Sciences +17

Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

Yejun Zhang, Xin Li, Dequan Zhang et al. · Food Science of Animal Resources · 2021 · 15 citations · Full text

Agriculture, Animal Sciences, Food Science +17

Effects of acetylation on dissociation and phosphorylation of actomyosin in postmortem ovine muscle during incubation at 4 °C in vitro

Yejun Zhang, Xin Li, Dequan Zhang et al. · Food Chemistry · 2021 · 12 citations

Life Sciences, Biochemistry, Physiology +11