Siwen Xue

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

Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins

Siwen Xue, Xinglian Xu, Huimin Shan et al. · Innovative Food Science & Emerging Technologies · 2017 · 96 citations

Mechanobiology, Biomedical Acoustics, Medical Ultrasound +11

Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties

Jiahui Chen, Xing Zhang, Siwen Xue et al. · International Journal of Biological Macromolecules · 2020 · 92 citations

Biomedical Acoustics, Medical Ultrasound, Myofibrillar Protein Structure +12

Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions

Siwen Xue, Huhu Wang, Huijuan Yang et al. · Innovative Food Science & Emerging Technologies · 2017 · 66 citations

High Hydrostatic Pressure, Health Sciences, Rabbit Meat Sausages +7

Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product

Siwen Xue, Chong Wang, Yuan H. Brad Kim et al. · Food Chemistry · 2019 · 63 citations

Nutrition, Engineering, Biomedical Engineering +16