17 results on '"Chen, Xing"'
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2. The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility
3. Structural, functional and antioxidant properties of Lentinus edodes protein hydrolysates prepared by five enzymes
4. Deciphering the thick filaments assembly behavior of myosin as affected by enzymatic deamidation
5. Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast
6. Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins
7. Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications
8. Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters
9. Tailoring protein intrinsic charge by enzymatic deamidation for solubilizing chicken breast myofibrillar protein in water
10. Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods
11. The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility
12. Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel
13. Generation of bioactive peptides from duck meat during post-mortem aging
14. Solubilisation of myosin in a solution of low ionic strength l-histidine: Significance of the imidazole ring
15. Novel molecularly imprinted polymers with carbon nanotube as matrix for selective solid-phase extraction of emodin from kiwi fruit root
16. A convenient and rapid method for detecting d-glucose in honey used smartphone
17. High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution
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