Xiufang Xia

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

Xiufang Xia, Baohua Kong, Qian Liu et al. · Meat Science · 2009 · 479 citations

Animal Physiology, Biochemistry, Protein Folding +6

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

Qian Liu, Baohua Kong, Youling L. Xiong et al. · Food Chemistry · 2009 · 426 citations

Animal Physiology, Food Chemistry, Functional Properties +8

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

Mingcheng Zhang, Fangfei Li, Xinping Diao et al. · Meat Science · 2017 · 374 citations

Mechanobiology, Animal Physiology, Microstructure Damage +14

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

Qian Chen, Baohua Kong, Qi Han et al. · LWT · 2016 · 287 citations

Food Fermentation, In Vitro Fermentation, Food Microbiology +8

Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

Fangfei Li, Bo Wang, Baohua Kong et al. · Food Hydrocolloids · 2019 · 244 citations

Protein Chemistry, Biochemistry, Protein Folding +7