Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics von Han, Minyi, Wang, Peng, Xu, Xinglian, Zhou, Guanghong

Volltext

Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water von Chen, Xing, Xu, Xinglian, Zhou, Guanghong

Volltext

New insights into the ultrasound impact on covalent reactions of myofibrillar protein von Chen, Jiahui, Chen, Xing, Zhou, Guanghong, Xu, Xinglian

Volltext

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose von Shi, Jie, Nian, Yingqun, Da, Dandan, Xu, Xinglian, Zhou, Guanghong, Zhao, Di, Li, Chunbao

Volltext

Stress Effects on Meat Quality: A Mechanistic Perspective von Xing, Tong, Gao, Feng, Tume, Ronald K., Zhou, Guanghong, Xu, Xinglian

Volltext

Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism von Chen, Jiahui, Zhang, Xing, Fu, Mengying, Chen, Xing, Pius, Bassey Anthony, Xu, Xinglian

Volltext

Biofilm formation by meat-borne Pseudomonas fluorescens on stainless steel and its resistance to disinfectants von Wang, Huhu, Cai, Linlin, Li, Yunhan, Xu, Xinglian, Zhou, Guanghong

Volltext

Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age von Deng, Shaolin, Liu, Rui, Li, Chunbao, Xu, Xinglian, Zhou, Guanghong

Volltext

Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF) von Dong, Ming, Xu, Yujuan, Zhang, Yumei, Han, Minyi, Wang, Peng, Xu, Xinglian, Zhou, Guanghong

Volltext

Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein von Tao, Ye, Wang, Peng, Xu, Xinglian, Chen, Jiahui, Huang, Mingyuan, Zhang, Weiyi

Volltext

3D printing based on meat materials: Challenges and opportunities von Dong, Hualin, Wang, Peng, Yang, Zongyun, Xu, Xinglian

Volltext

The mechanism of high pressure-induced gels of rabbit myosin von Cao, Yingying, Xia, Tianlan, Zhou, Guanghong, Xu, Xinglian

Volltext

Physiochemical properties, protein and metabolite profiles of muscle exudate of chicken meat affected by wooden breast myopathy von Xing, Tong, Zhao, Xue, Xu, Xinglian, Li, Jiaolong, Zhang, Lin, Gao, Feng

Volltext

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations von Feng, Meiqin, Pan, Lihua, Yang, Xue, Sun, Jian, Xu, Xinglian, Zhou, Guanghong

Volltext

Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing von Chen, Jiahui, Zeng, Xianming, Chai, Jiale, Zhou, Guanghong, Xu, Xinglian

Volltext

Effect of protein structure on water and fat distribution during meat gelling von Yang, Huijuan, Zhang, Wangang, Li, Teng, Zheng, Haibo, Khan, Muhammad Ammar, Xu, Xinglian, Sun, Jingxin, Zhou, Guanghong

Volltext

Assessment of the di‐ and tri‐chlorinated haloacetic acids during broiler prechilling von Shao, Liangting, Qin, Yue, Xu, Xinglian, Wang, Huhu

Volltext

iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation von Zhang, Muhan, Wang, Daoying, Xu, Xinglian, Xu, Weimin, Zhou, Guanghong

Volltext

Beef, Casein, and Soy Proteins Differentially Affect Lipid Metabolism, Triglycerides Accumulation and Gut Microbiota of High-Fat Diet-Fed C57BL/6J Mice von Ijaz, Muhammad Umair, Ahmed, Muhammad Ijaz, Zou, Xiaoyou, Hussain, Muzahir, Zhang, Min, Zhao, Fan, Xu, Xinglian, Zhou, Guanghong, Li, Chunbao

Volltext

A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications von Chen, Jiahui, Zeng, Xianming, Sun, Xiaomei, Zhou, Guanghong, Xu, Xinglian

Volltext