Fan He

Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values

Na Ni, Zhenyu Wang, Fan He et al. · Process Biochemistry · 2014 · 107 citations

Gel Properties, Thermodynamics, Heat Induction +3

Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits

Zhenyu Wang, Fan He, Weili Rao et al. · Food Science and Biotechnology · 2016 · 47 citations · Full text

Biology, Animal Physiology, Animal Study +8

A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness

Xin Li, Lijuan Chen, Fan He et al. · Journal of the Science of Food and Agriculture · 2017 · 28 citations

Study on the aroma formation of baked sea bass (Lateolabrax japonicus) via solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry (SAFE-GC-MS) analysis

Xia-lei Liu, Xi-ping Du, Yuan-fan Yang et al. · LWT · 2022 · 24 citations · Full text

Increase Acceptability, Flavoromics, Chemical Composition +16

The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils

Qin Guo, Feng Wang, Fan He et al. · Journal of Food Science and Technology · 2015 · 16 citations · Full text

Food Chemistry, Thermally-induced Trans Isomers, Edible Oils +7