Author

Danxuan Wu

Institution: Dalian Polytechnic University

Observed institutions: Yangzhou University, Dalian Polytechnic University

ORCID: 0000-0003-1384-3579

Observed ORCID: 0000-0003-1384-3579

OpenAlex ID: A5017033595

Insight into the mechanism of enhancing myofibrillar protein gel hardness by ultrasonic treatment combined with insoluble dietary fiber from oat

2023 · Danxuan Wu, Hengpeng Wang, et al. · LWT · 45

An overview of factors affecting the quality of beef meatballs: Processing and preservation

2022 · Xiangren Meng, Danxuan Wu, et al. · Food Science & Nutrition · 43

Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs

2022 · Hengpeng Wang, Sumin Gao, et al. · LWT · 28

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

2022 · Hengpeng Wang, Ziwu Gao, et al. · Foods · 23

Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing

2022 · Hengpeng Wang, Yinlan Wang, et al. · International Journal of Food Science & Technology · 5

Elucidating the differences and mechanisms of gel from different fish maw species: a multi-scale study on network morphology, physicochemical properties, and protein structure

2026 · Danxuan Wu, Qiong Wu, et al. · Food Chemistry · 1

Author response for "Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing"

2022 · Hengpeng Wang, Yinlan Wang, et al.

Works count: 7

Citation count: 145

H-index: 5

I10-index: 4