Xinglian Xu

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

Jun‐Hua Shao, Yufeng Zou, Xinglian Xu et al. · Food Research International · 2011 · 162 citations

Food Analysis, Structural Changes, Analytical Chemistry +7

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

Jun Qi, Wenwen Zhang, Xianchao Feng et al. · Food Hydrocolloids · 2018 · 91 citations

Food Chemistry, Biochemistry, Aroma Compounds +3

Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study

Yumei Zhang, Ming Dong, Xinyue Zhang et al. · Food Hydrocolloids · 2020 · 81 citations

Biochemistry, Natural Sciences, Physiology +7

Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions

Siwen Xue, Huhu Wang, Huijuan Yang et al. · Innovative Food Science & Emerging Technologies · 2017 · 66 citations

High Hydrostatic Pressure, Health Sciences, Rabbit Meat Sausages +7

Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach

Xue Zhao, Yun Bai, Tong Xing et al. · Food Chemistry · 2017 · 48 citations

Isoelectric Solubilization/precipitation Process, Food Physic, Protein Folding +9