Hanjun Ma

High pressure/thermal treatment effects on the texture of beef muscle

Hanjun Ma, D.A. Ledward · Meat Science · 2004 · 220 citations

Animal Physiology, Muscle Function, Kinesiology +10

Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing

Yanping Li, Zhuangli Kang, Valerii Sukmanov et al. · Meat Science · 2021 · 116 citations

Soy Protein Isolate, Gel Properties, Alternative Protein Source +6

Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin

Sheng Geng, Zhaojing Jiang, Hanjun Ma et al. · Food Chemistry · 2020 · 91 citations

Biopolymer Gel, Food Colloid, Emulsion Gels +5

The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

Zhuangli Kang, Xuehua Zhang, Xiang Li et al. · Journal of Food Science and Technology · 2020 · 87 citations · Full text

Sodium Chloride, Protein Chemistry, Biochemistry +7

Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment

Zeyu Peng, Mingming Zhu, Juan Zhang et al. · Food Chemistry · 2020 · 87 citations

Structural Changes, Radiofrequency Heating, Air Convection +3