Get started
Author

Tingxuan Gao

Observed institution: Nanjing Agricultural University
ORCID: 0000-0001-6716-2993
Observed ORCID: 0000-0001-6716-2993
OpenAlex ID: A5081949052
Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein
2021 · Tingxuan Gao, Xue Zhao, et al. · Food Hydrocolloids · 115
Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins
2021 · Anthony P. Bassey, Yongfang Chen, et al. · Food Control · 60
Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage
2020 · Ran Li, Linlin Cai, et al. · LWT · 26
Effect of temperature fluctuation during frozen storage on beef quality
2020 · Shaolin Deng, Yiqing Han, et al. · Journal of Food Processing and Preservation · 19
PDF
Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin
2021 · Yun Bai, Yulong Zhang, et al. · LWT · 8
PDF
Improvement of Structural, Rheological, and physicochemical properties of type I collagen by calcium lactate combined with ultrasound
2023 · Miao Zhang, Tingxuan Gao, et al. · Ultrasonics Sonochemistry · 7
A portable microfluidic device integrating enzymatic and colorimetric assay for on-site detecting frozen-thawed meat
2025 · Tingxuan Gao, Nan Wu, et al. · Biosensors and Bioelectronics · 4
Works count: 7
Citation count: 239
H-index: 6
I10-index: 4
Year
Topic
Type