Minxin Lu

Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi

Chang Zhang, Minxin Lu, Chao Ai et al. · International Journal of Biological Macromolecules · 2023 · 60 citations

Sonoelectrochemistry, Power Ultrasound, Gelation Properties +2

Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure

Chang Zhang, Lei Chen, Minxin Lu et al. · Food Chemistry X · 2023 · 49 citations · Full text

Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi

Haijing Lan, Lei Chen, Yitong Wang et al. · International Journal of Biological Macromolecules · 2023 · 44 citations

Low-salt Surimi, Soil Salinity, Saltiness Perception +3

Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan

Minxin Lu, Chang Zhang, Boyu Chen et al. · International Journal of Biological Macromolecules · 2023 · 44 citations

Materials Science, Gelation Properties, Chemistry +2

Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: Oxidative aggregation, protein structure and thermal stability

Minxin Lu, Chang Zhang, Linyin Ma et al. · Food Hydrocolloids · 2024 · 33 citations

Protein Chemistry, Biochemistry, Protein Folding +6