Xia X - Search Results

1

Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage.

Li F, Du X, Ren Y, Kong B, Wang B, Xia X, Bao Y. Li F, et al. Among authors: xia x. Int J Biol Macromol. 2021 May 1;178:136-142. doi: 10.1016/j.ijbiomac.2021.02.158. Epub 2021 Feb 23. Int J Biol Macromol. 2021. PMID: 33636271

2

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles.

Xia X, Kong B, Liu Q, Liu J. Xia X, et al. Meat Sci. 2009 Oct;83(2):239-45. doi: 10.1016/j.meatsci.2009.05.003. Epub 2009 May 10. Meat Sci. 2009. PMID: 20416749

3

Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation.

Xia X, Kong B, Xiong Y, Ren Y. Xia X, et al. Meat Sci. 2010 Jul;85(3):481-6. doi: 10.1016/j.meatsci.2010.02.019. Epub 2010 Feb 20. Meat Sci. 2010. PMID: 20416818

4

Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats.

Liu Q, Kong B, Li G, Liu N, Xia X. Liu Q, et al. Among authors: xia x. Food Chem Toxicol. 2011 Jun;49(6):1316-21. doi: 10.1016/j.fct.2011.03.013. Epub 2011 Mar 22. Food Chem Toxicol. 2011. PMID: 21414373

5

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.

Jia N, Kong B, Liu Q, Diao X, Xia X. Jia N, et al. Among authors: xia x. Meat Sci. 2012 Aug;91(4):533-9. doi: 10.1016/j.meatsci.2012.03.010. Epub 2012 Mar 21. Meat Sci. 2012. PMID: 22483714

6

Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage.

Huang L, Liu Q, Xia X, Kong B, Xiong YL. Huang L, et al. Among authors: xia x. Food Chem. 2015 Oct 15;185:459-69. doi: 10.1016/j.foodchem.2015.04.025. Epub 2015 Apr 13. Food Chem. 2015. PMID: 25952894

7

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles.

Zhang M, Li F, Diao X, Kong B, Xia X. Zhang M, et al. Among authors: xia x. Meat Sci. 2017 Nov;133:10-18. doi: 10.1016/j.meatsci.2017.05.019. Epub 2017 May 27. Meat Sci. 2017. PMID: 28577375

8

Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch.

Niu H, Zhang M, Xia X, Liu Q, Kong B. Niu H, et al. Among authors: xia x. Food Chem. 2018 Jan 15;239:172-179. doi: 10.1016/j.foodchem.2017.06.103. Epub 2017 Jun 20. Food Chem. 2018. PMID: 28873556

9

Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating.

Niu H, Xia X, Wang C, Kong B, Liu Q. Niu H, et al. Among authors: xia x. Food Chem. 2018 Mar 1;242:188-195. doi: 10.1016/j.foodchem.2017.09.055. Epub 2017 Sep 12. Food Chem. 2018. PMID: 29037677

10

Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles.

Zhang M, Haili N, Chen Q, Xia X, Kong B. Zhang M, et al. Among authors: xia x. Meat Sci. 2018 Feb;136:1-8. doi: 10.1016/j.meatsci.2017.10.005. Epub 2017 Oct 12. Meat Sci. 2018. PMID: 29055228

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