Xinglian Xu

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

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 385 citations

Biochemistry, Low-field Nmr Study, Protein Folding +6

pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness

Xi Zhou, Xizhen Yu, Fei Xie et al. · Food Hydrocolloids · 2021 · 213 citations

Food Chemistry, Chemical Engineering, Meat Packaging +11

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

Minyi Han, Ying‐Jun Zhang, Ying Fei et al. · European Food Research and Technology · 2008 · 206 citations

Nmr Relaxometry, Biochemistry, Natural Sciences +7

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens

Jun Qi, Dengyong Liu, Guanghong Zhou et al. · Journal of Food Science · 2017 · 191 citations

Food Chemistry, Nutrition, Volatile Compounds +12