Jian Sun

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations

Meiqin Feng, Li‐Hua Pan, Xue Yang et al. · LWT · 2017 · 98 citations

Food Chemistry, Biopolymer Gel, Food Physic +8

Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage

Xiaoxu Luan, Meiqin Feng, Jian Sun · Food Research International · 2021 · 87 citations

Food Chemistry, Food Function, Food Fermentation +7

Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages

Di Yu, Meiqin Feng, Jian Sun · Food Control · 2020 · 81 citations

Food Chemistry, Biochemistry, Food Analysis +10

Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions

Wenyan Liu, Meiqin Feng, Meng Wang et al. · Food Hydrocolloids · 2018 · 75 citations

Food Chemistry, Food Colloid, Flaxseed Gum +6

Characterization of olive oil emulsions stabilized by flaxseed gum

Jian Sun, Wenyan Liu, Meiqin Feng et al. · Journal of Food Engineering · 2018 · 70 citations

Food Chemistry, Food Colloid, Flaxseed Gum +4