Mao X - Search Results

1

The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike (Esox lucius) fillets during refrigeration and partial freezing storage.

Qiu H, Guo X, Deng X, Guo X, Mao X, Xu C, Zhang J. Qiu H, et al. Among authors: mao x. Food Sci Biotechnol. 2020 Aug 29;29(10):1331-1341. doi: 10.1007/s10068-020-00781-z. eCollection 2020 Oct. Food Sci Biotechnol. 2020. PMID: 32999740 Free PMC article.

2

Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation.

Guo X, Qiu H, Deng X, Mao X, Guo X, Xu C, Zhang J. Guo X, et al. Among authors: mao x. Molecules. 2019 Sep 3;24(17):3205. doi: 10.3390/molecules24173205. Molecules. 2019. PMID: 31484430 Free PMC article.

3

Effects of oxidative modification of peroxyl radicals on the structure and foamability of chickpea protein isolates.

Zhu Z, Mao X, Wu Q, Zhang J, Deng X. Zhu Z, et al. Among authors: mao x. J Food Sci. 2021 Mar;86(3):824-833. doi: 10.1111/1750-3841.15643. Epub 2021 Feb 15. J Food Sci. 2021. PMID: 33586780

4

μ-Calpain oxidation and proteolytic changes on myofibrillar proteins from Coregonus Peled in vitro.

Liu P, Zhang Z, Guo X, Zhu X, Mao X, Guo X, Deng X, Zhang J. Liu P, et al. Among authors: mao x. Food Chem. 2021 Nov 1;361:130100. doi: 10.1016/j.foodchem.2021.130100. Epub 2021 May 13. Food Chem. 2021. PMID: 34044215

5

Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (Juglans regia L.) Protein Isolates.

Zhao J, Han M, Wu Q, Mao X, Zhang J, Lu Z. Zhao J, et al. Among authors: mao x. Foods. 2022 Dec 19;11(24):4104. doi: 10.3390/foods11244104. Foods. 2022. PMID: 36553844 Free PMC article.

6

Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage.

Han M, Zhao J, Wu Q, Mao X, Zhang J. Han M, et al. Among authors: mao x. Foods. 2023 Feb 1;12(3):620. doi: 10.3390/foods12030620. Foods. 2023. PMID: 36766154 Free PMC article.

7

Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk.

Liu Y, Wu Q, Zhang J, Mao X. Liu Y, et al. Among authors: mao x. J Sci Food Agric. 2024 Mar 15;104(4):1909-1919. doi: 10.1002/jsfa.13075. Epub 2023 Nov 30. J Sci Food Agric. 2024. PMID: 37884470

8

Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations.

Liu Y, Wu Q, Zhang J, Yan W, Mao X. Liu Y, et al. Among authors: mao x. Int J Biol Macromol. 2024 Mar;261(Pt 1):129795. doi: 10.1016/j.ijbiomac.2024.129795. Epub 2024 Jan 28. Int J Biol Macromol. 2024. PMID: 38290641 Review.

9

Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins.

Wang X, Wu Q, Mao X, Zhang J. Wang X, et al. Among authors: mao x. Foods. 2024 May 13;13(10):1513. doi: 10.3390/foods13101513. Foods. 2024. PMID: 38790813 Free PMC article.

10

Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes.

Liu Y, Wu Q, Zhang J, Mao X. Liu Y, et al. Among authors: mao x. Food Chem. 2024 Oct 15;455:139873. doi: 10.1016/j.foodchem.2024.139873. Epub 2024 May 31. Food Chem. 2024. PMID: 38850987

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