Concepedia

Xueming Liu

XL

17

Publications

849

Citations

15

H-Index

2015

Active since

Affiliations

Guangdong Academy of Agricultural Sciences(Current)

Ministry of Agriculture and Rural Affairs

South China University of Technology

Xueming Liu is an author at Guangdong Academy of Agricultural Sciences specializing in food chemistry, health sciences, and biochemistry.

Top concepts

Food ChemistryHealthBiochemistryFood SafetyEngineeringFood ProcessingFood TechnologyBiomanufacturingFood QualityMedicine

Publications per year

2015–2023

17

Publications

17

Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

Jingrong Cheng, Ming‐Jun Zhu, Xueming Liu · Food Chemistry · 2019 · 188 citations

Myofibrillar Protein, Protein Chemistry, Functional Properties +6

Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage

Jingrong Cheng, Liang Xu, Rong Xiang et al. · Meat Science · 2019 · 83 citations

Food Chemistry, Biomanufacturing, Biochemistry +7

Inhibitory effect of mulberry (Morus alba) polyphenol on the lipid and protein oxidation of dried minced pork slices during heat processing and storage

Liang Xu, Ming‐Jun Zhu, Xueming Liu et al. · LWT · 2018 · 77 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +10

The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste

Zhenglong Qing, Jingrong Cheng, Xuping Wang et al. · LWT · 2020 · 73 citations

Agaricus Bisporus, Beef Paste, Food Composition +10

The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex

Jingrong Cheng, Daobang Tang, Huaigu Yang et al. · Food Chemistry · 2021 · 69 citations

Biochemistry, Dose-dependent Effects, Food Biophysics +3

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