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Xiaojun Xu
Institution:
Bohai University
Observed institution:
Bohai University
ORCID:
0000-0002-8710-9783
Observed ORCID:
0000-0002-8710-9783
OpenAlex ID:
A5019410844
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup
2024
·
Haining Guan
, Xiaojun Xu
, et al.
·
Polish Journal of Food and Nutrition Sciences
·
6
PDF
Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage
2022
·
Haining Guan
, Chunmei Feng
, et al.
·
British Food Journal
·
4
Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein
2022
·
Haining Guan
, Yanli Tian
, et al.
·
Journal of the Science of Food and Agriculture
·
2
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Works count:
3
Citation count:
12
H-index:
2
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