Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

The applications of Raman spectroscopy in food science

Eunice C.Y. Li‐Chan · Trends in Food Science & Technology · 1996 · 510 citations

Natural Sciences, Chemistry, Food Science +14

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 399 citations

Agriculture, Biochemistry, Food Science +17

Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band

Alain J. P. Alix, G. Pedanou, M. Berjot · Journal of Molecular Structure · 1988 · 276 citations

Natural Sciences, Biochemistry, Biophysics +16

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

Xiang-Lian Xu, Minyi Han, Ying Fei et al. · Meat Science · 2010 · 245 citations

Agriculture, Biophysics, Food Science +17

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Xinbo Zhuang, Minyi Han, Yun Bai et al. · Food Hydrocolloids · 2017 · 234 citations

Agriculture, Biochemistry, Food Science +14