Jie Guo

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions

Bo Chen, Jie Guo, Yong Xie et al. · Food Chemistry · 2020 · 94 citations

Protein Chemistry, Biopolymer Gel, Protein Folding +7

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Yong Xie, Bo Chen, Jie Guo et al. · Meat Science · 2021 · 80 citations · Full text

Freezing Process, Meat Packaging, High Voltage Electrical Fields +7

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

Wen Nie, Kezhou Cai, Yuzhu Li et al. · Molecules · 2018 · 35 citations · Full text

Nutrition, More Pahs, Amino Acids +22

Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon

Jie Guo, Qiong Wang, Conggui Chen et al. · Journal of the Science of Food and Agriculture · 2020 · 32 citations

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein

Yu Wang, Xuefeng Wang, Jie Guo et al. · Food Chemistry · 2024 · 11 citations