Cao Jinxuan

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

Ying Wang, Jiang Ya-Ting, Cao Jinxuan et al. · Food Chemistry · 2015 · 172 citations

Food Chemistry, Volatile Flavour Compounds, Dry-cured Goose +7

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies

Yuemei Zhang, Genpeng Bai, Jinpeng Wang et al. · Trends in Food Science & Technology · 2023 · 107 citations

Protein Chemistry, Biochemistry, Myofibrillar Protein Denaturation/oxidation +9

The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham

Changyu Zhou, Daodong Pan, Yangying Sun et al. · Journal of the Science of Food and Agriculture · 2018 · 72 citations

Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization

Guofeng Jin, Yuanyi Liu, Yan Zhang et al. · Ultrasonics Sonochemistry · 2023 · 37 citations · Full text

Metabonomics profiling of marinated meat in soy sauce during processing

Yang Yang, Yangfang Ye, Daodong Pan et al. · Journal of the Science of Food and Agriculture · 2017 · 22 citations