Wenjin Wu

Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins

Minquan Xia, Yinxia Chen, Juanjuan Guo et al. · Food Research International · 2018 · 129 citations

Agriculture, Biochemistry, Food Science +17

Water distribution and textual properties of heat-induced pork myofibrillar protein gel as affected by sarcoplasmic protein

Minquan Xia, Yinxia Chen, Juanjuan Guo et al. · LWT · 2019 · 66 citations

Agriculture, Biochemistry, Food Science +17

Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics

Fangxue Chen, Lingwei Shen, Xujia Shi et al. · LWT · 2022 · 66 citations · Full text

Agriculture, Food Science, Food Analysis +16

Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)

Ying Shao, Guangquan Xiong, Jiangang Ling et al. · LWT · 2017 · 59 citations

Life Sciences, Marine Biology, Marine Sciences +5

Effects of low frequency magnetic field on myoglobin oxidation stability

Minquan Xia, Yinxia Chen, Jing Ma et al. · Food Chemistry · 2019 · 59 citations

Natural Sciences, Biochemistry, Physics +8