Yong Xie

Collagen and its derivatives: From structure and properties to their applications in food industry

Cheng Tang, Kai Zhou, Yichen Zhu et al. · Food Hydrocolloids · 2022 · 211 citations

Food Chemistry, Engineering, Biomaterials Design +9

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions

Bo Chen, Kai Zhou, Yu Wang et al. · Food Chemistry · 2020 · 132 citations

Biopolymer Gel, Myofibrillar Protein Gels, Protein Folding +6

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions

Bo Chen, Jie Guo, Yong Xie et al. · Food Chemistry · 2020 · 94 citations

Protein Chemistry, Biopolymer Gel, Protein Folding +7

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Yong Xie, Kai Zhou, Bo Chen et al. · Innovative Food Science & Emerging Technologies · 2021 · 81 citations

Freezing Process, Electrical Engineering, Meat Packaging +7

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Yong Xie, Bo Chen, Jie Guo et al. · Meat Science · 2021 · 80 citations · Full text

Freezing Process, Meat Packaging, High Voltage Electrical Fields +7