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Na Jia
Institution:
Bohai University
Observed institution:
Bohai University
ORCID:
0000-0003-1770-8200
Observed ORCID:
0000-0003-1770-8200
OpenAlex ID:
A5004792684
Effects of catechin on the stability of myofibrillar protein-soybean oil emulsion and the adsorbed properties of myosin at the oil–water interface
2024
·
Guangyao Zhang
, Xinxin Bi
, et al.
·
Food Chemistry
·
38
Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules
2023
·
Guangyao Zhang
, Xinxin Bi
, et al.
·
International Journal of Biological Macromolecules
·
30
Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
2024
·
Xinyan Peng
, Yunying Li
, et al.
·
Food Chemistry
·
21
Effects of quercetin on the gel properties of pork myofibrillar proteins and related changes in protein conformation
2023
·
Guangyao Zhang
, Guijie Xiao
, et al.
·
Journal of the Science of Food and Agriculture
·
12
PDF
Interfacial structuring and antioxidant enhancement of resveratrol-loaded Pickering emulsions stabilized by whey protein hydrolysate–xanthan gum complexes
2026
·
Yunying Li
, Yina Yin
, et al.
·
International Journal of Biological Macromolecules
·
3
Interactions between Myofibrillar Proteins and Quercetin: Underlying Mechanisms and Effects on Interfacial Film Formation and Emulsion Stability
2026
·
Chang Liu
, Dongxue Guo
, et al.
·
Journal of Agricultural and Food Chemistry
Alleviating the damaged effects of mulberry polyphenols on the lipid retention capacity of myofibrillar protein: focusing on the gelling and emulsifying property improved by citrus fiber
2026
·
Qishuai Lu
, Zhiwan Yin
, et al.
·
Food Research International
Effect of Blackcurrant Anthocyanin on the Sensory Quality of Pork Emulsion Sausage and Protein Digestibility in Vitro
2024
·
Xinxin Bi
, Shuilin Liu
, et al.
·
SSRN Electronic Journal
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Works count:
8
Citation count:
104
H-index:
4
I10-index:
4
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