Manting Du - Concepedia

Author

Manting Du

Institute of Food Science and Technology ORCID

Also Known As

Du, Manting, Man-Ting Du, Man-ting DU, Manting Du, Man‐Ting Du

Publications

572

Citations

H-Index

Concepts

All Affiliations

Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Institute of Agro-Products Processing Science and Technology Zhengzhou University of Light Industry Hunan Agricultural University

About

Manting Du is an author at Institute of Food Science and Technology specializing in biochemistry, physiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	277
2	Medicine	7	7	211
3	Natural Sciences	5	5	205
4	Engineering	4	4	91
5	Education	1	1	33

Manting Du

Publications

541

Citations

H-Index

Page 1

	Year	Citations
Effects of protein phosphorylation on color stability of ground meat Meng Li, Xin Li, Jianzeng Xin, Food Chemistry BiochemistryAnimal NutritionNatural SciencesPhysiologyProtein Engineering	2016	66
Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain Zheng Li, Xin Li, Xing Gao, Food Chemistry Cardiac MuscleProtein FunctionSignal TransductionBiochemistryPhysiology	2016	63
Dephosphorylation enhances postmortem degradation of myofibrillar proteins Zheng Li, Meng Li, Manting Du, Food Chemistry Protein FunctionNatural SciencesPhysiologyDephosphorylation EnhancesCellular Biochemistry	2017	49
Phosphorylation inhibits the activity of μ-calpain at different incubation temperatures and Ca2+ concentrations in vitro Manting Du, Xin Li, Zheng Li, Food Chemistry Signal TransductionMolecular PhysiologyBiochemistryMedicineNatural Sciences	2017	36
Colour characteristics of beef longissimus thoracis during early 72 h postmortem Xin Li, Dequan Zhang, Muawuz Ijaz, Meat Science Animal PhysiologyAnimal StudyBeef Longissimus ThoracisAnimal ScienceVeterinary Science	2020	33
Phosphorylation regulated by protein kinase A and alkaline phosphatase play positive roles in μ-calpain activity Manting Du, Xin Li, Zheng Li, Food Chemistry Protein Kinase ASignal TransductionSignaling PathwayBiochemistryNatural Sciences	2018	31
Application of ultrasound-assisted alkaline extraction for improving the solubility and emulsifying properties of pale, soft, and exudative (PSE)-like chicken breast meat protein isolate Ke Li, San-Ying Li, Ya-Yue He, LWT Food ColloidEngineeringFood BiophysicsUltrasound-assisted Alkaline ExtractionEmulsion	2022	31
Effect of chickpea (<scp><i>Cicer arietinum</i> L.</scp>) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein Junguang Li, Yuhao Chen, Xiuping Dong, Journal of the Science of Food and Agriculture	2020	27
Effect of inhibition of <i>μ</i>‐calpain on the myofibril structure and myofibrillar protein degradation in postmortem ovine muscle Zheng Li, Xin Li, Xing Gao, Journal of the Science of Food and Agriculture	2016	26
Dephosphorylation of myosin regulatory light chain modulates actin–myosin interaction adverse to meat tenderness Xing Gao, Xin Li, Zheng Li, International Journal of Food Science & Technology Muscle FunctionAlkaline PhosphataseCytoskeletonCellular PhysiologyMuscle Physiology	2017	25

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