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Xinglian Xu
Observed names:
Xing-lian XU,
Xing-lian Xu
Institution:
Nanjing Agricultural University
Observed institutions:
Nanjing Agricultural University,
Ministry of Education of the People's Republic of China,
Ministry of Agriculture and Rural Affairs
ORCID:
0000-0003-1065-3710
Observed ORCID:
0000-0003-1065-3710
OpenAlex ID:
A5112407645
Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber
2017
·
Xinbo Zhuang
, Minyi Han
, et al.
·
Food Hydrocolloids
·
241
Stress Effects on Meat Quality: A Mechanistic Perspective
2018
·
Tong Xing
, Feng Gao
, et al.
·
Comprehensive Reviews in Food Science and Food Safety
·
229
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review
2020
·
Yujuan Xu
, Xinglian Xu
·
Comprehensive Reviews in Food Science and Food Safety
·
144
The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations
2018
·
Xinbo Zhuang
, Minyi Han
, et al.
·
Food Chemistry
·
143
Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations
2017
·
Shuangxi Wang
, Yumeng Zhang
, et al.
·
Food Chemistry
·
127
Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl
2017
·
Xianchao Feng
, Lin Chen
, et al.
·
Journal of Agricultural and Food Chemistry
·
112
Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties
2020
·
Jiahui Chen
, Xing Zhang
, et al.
·
International Journal of Biological Macromolecules
·
93
Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
2009
·
Peng WANG
, Xing-lian XU
, et al.
·
Agricultural Sciences in China
·
67
Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation
2011
·
Jingxin Sun
, Zhen Wu
, et al.
·
Meat Science
·
64
Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product
2021
·
Genghan Yang
, Yang Tao
, et al.
·
LWT
·
63
PDF
Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing
2016
·
Huijuan Yang
, Muhammad Ammar Khan
, et al.
·
Meat Science
·
63
Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies
2022
·
Ke Wang
, Yan Li
, et al.
·
Food Chemistry
·
62
Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing
2020
·
Jiahui Chen
, Xing Zhang
, et al.
·
Ultrasonics Sonochemistry
·
59
Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress
2018
·
Yumeng Zhang
, Yuanqi Lv
, et al.
·
Journal of Agricultural and Food Chemistry
·
48
A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition
2017
·
Tong Xing
, Xue Zhao
, et al.
·
Poultry Science
·
47
PDF
Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast
2022
·
Ke Wang
, Yan Li
, et al.
·
Ultrasonics Sonochemistry
·
37
PDF
N-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration
2019
·
Zihe Shi
, Binru Yin
, et al.
·
Journal of Agricultural and Food Chemistry
·
34
Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology
2015
·
Huijuan Yang
, Muhammad Ammar Khan
, et al.
·
Innovative Food Science & Emerging Technologies
·
25
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins
2023
·
Yujuan Xu
, Xinglian Xu
, et al.
·
Critical Reviews in Food Science and Nutrition
·
24
Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel
2022
·
Ruying Cai
, Zongyun Yang
, et al.
·
Foods
·
22
PDF
How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?
2023
·
Yiting Chen
, Liyuan Li
, et al.
·
LWT
·
19
Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review
2023
·
Shiqi Hu
, Xinglian Xu
, et al.
·
Foods
·
15
PDF
Comparative study on the in vitro digestibility of chicken protein after different modifications
2022
·
Jiahui Chen
, Zhengdong Zhao
, et al.
·
Food Chemistry
·
15
Structural basis for high-pressure improvement in depolymerization of interfacial protein from RFRS meat batters in relation to their solubility
2020
·
Hui-juan Yang
, Hai-feng Wang
, et al.
·
Food Research International
·
11
Gelation of chicken batters during heating under high pressure
2021
·
Hai-bo Zheng
, Bao-cai Xu
, et al.
·
Innovative Food Science & Emerging Technologies
·
9
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Works count:
30
Citation count:
1,786
H-index:
20
I10-index:
24
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