Dalun Xu

Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

Huabin Luo, Chenxu Guo, Lu Lin et al. · Food and Bioprocess Technology · 2020 · 161 citations

Food Chemistry, Hairtail Surimi, Food Physic +7

Effects of electron beam irradiation on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa meat

Mingchun Lv, Kalin Mei, Han Zhang et al. · Food Chemistry · 2018 · 98 citations

Myofibrillar Protein, Biochemistry, Bioenergetics +9

Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat

Yanting Chen, Anqi Xu, Rong Yang et al. · Food and Bioprocess Technology · 2020 · 69 citations

Myofibrillar Protein Structure, Physiology, High Pressure +3

Comparison of gelling properties and flow behaviors of microbial transglutaminase (<i>MTGase</i>) and pectin modified fish gelatin

Tao Huang, Huizhu Zhao, Yaoyan Fang et al. · Journal of Texture Studies · 2019 · 65 citations

Food Chemistry, Fish Gelatin, Fish Gelatin Properties +14

Physical properties and release kinetics of electron beam irradiated fish gelatin films with antioxidants of bamboo leaves

Tao Huang, Zhongxiang Fang, Huizhu Zhao et al. · Food Bioscience · 2020 · 45 citations

Chemical Engineering, Edible Packaging, Electron Beam +5