Honghua Xu

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

Qinxiu Sun, Fangda Sun, Xiufang Xia et al. · Ultrasonics Sonochemistry · 2018 · 230 citations · Full text

Life Sciences, Biochemistry, Food Science +13

The effect of limited proteolysis by different proteases on the formation of whey protein fibrils

Yuzhe Gao, Honghua Xu, Tingting Ju et al. · Journal of Dairy Science · 2013 · 91 citations · Full text

Life Sciences, Biochemistry, Food Science +16

In vitro adsorption mechanism of acrylamide by lactic acid bacteria

Yu Shen, Sijia Zhao, Xiaoduo Zhao et al. · LWT · 2018 · 51 citations

Agriculture, Food Science, Microbiology +9

Improved freeze-thaw stability of o/w emulsions prepared with soybean protein isolate modified by papain and transglutaminase

Xiaodan Zang, Peng Liu, Yuan Chen et al. · LWT · 2019 · 48 citations

Agriculture, Biochemistry, Food Science +12

Nuclei-induced formation of amyloid fibrils in whey protein: Effects of enzyme hydrolysis on the ability of nuclei to induce fibril formation

Xiaotong Yang, Guan Chen, Caihong Ma et al. · Food Chemistry · 2023 · 38 citations

Life Sciences, Biochemistry, Molecular Biology +17