Xinglian Xu

Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

Li Zhang, Peng Wang, Zongyun Yang et al. · Food Hydrocolloids · 2019 · 211 citations · Full text

Natural Sciences, Biochemistry, Biophysics +16

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

Xinbo Zhuang, Minyi Han, Zhuangli Kang et al. · Meat Science · 2015 · 146 citations

Agriculture, Food Science, Nutritional Sciences +15

Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

Yujuan Xu, Yuqi Zhao, Zhixi Wei et al. · Food Hydrocolloids · 2020 · 140 citations

Life Sciences, Biochemistry, Food Science +17

Meat quality and cooking attributes of thawed pork with different low field NMR T21

Chunbao Li, Dengyong Liu, Guanghong Zhou et al. · Meat Science · 2011 · 125 citations

Agriculture, Food Science, Food Analysis +6

Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

Xinbo Zhuang, Xiping Jiang, Minyi Han et al. · Food Hydrocolloids · 2016 · 110 citations

Agriculture, Biochemistry, Food Science +16