Lan Wang

Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins

Minquan Xia, Yinxia Chen, Juanjuan Guo et al. · Food Research International · 2018 · 121 citations

Food Chemistry, Meat Packaging, Biomanufacturing +9

Assessment of the Risk of Venous Thromboembolism in Medical Inpatients using the Padua Prediction Score and Caprini Risk Assessment Model

Haixia Zhou, Yuehong Hu, Xiaoqian Li et al. · Journal of Atherosclerosis and Thrombosis · 2018 · 119 citations · Full text

Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating

Limei Wang, Minquan Xia, Yuanhua Zhou et al. · Food Hydrocolloids · 2020 · 102 citations

Low-frequency Magnetic Field, Pulsed Electric Field, Biophysics +1

Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field

Xian Wang, Minquan Xia, Yuanhua Zhou et al. · Food Chemistry · 2020 · 85 citations

Low-frequency Magnetic Field, Engineering, Protein Folding +7

Mitophagy is required for brown adipose tissue mitochondrial homeostasis during cold challenge

Yuan Lü, Hisashi Fujioka, Dinesh Joshi et al. · Scientific Reports · 2018 · 67 citations · Full text

Mitophagy, Mitochondrial Biology, Oxidative Stress +20