Du X - Search Results

1

Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles.

Pan N, Wan W, Du X, Kong B, Liu Q, Lv H, Xia X, Li F. Pan N, et al. Among authors: du x. Foods. 2021 Dec 24;11(1):44. doi: 10.3390/foods11010044. Foods. 2021. PMID: 35010168 Free PMC article.

2

Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi.

Wang B, Du X, Kong B, Liu Q, Li F, Pan N, Xia X, Zhang D. Wang B, et al. Among authors: du x. Ultrason Sonochem. 2020 Jun;64:104860. doi: 10.1016/j.ultsonch.2019.104860. Epub 2019 Nov 4. Ultrason Sonochem. 2020. PMID: 31948851 Free article.

3

Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection.

Pan N, Dong C, Du X, Kong B, Sun J, Xia X. Pan N, et al. Among authors: du x. Meat Sci. 2021 Feb;172:108313. doi: 10.1016/j.meatsci.2020.108313. Epub 2020 Sep 17. Meat Sci. 2021. PMID: 32980723

4

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: du 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

5

Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage.

Li F, Du X, Wang B, Pan N, Xia X, Bao Y. Li F, et al. Among authors: du x. Food Chem. 2021 Aug 15;353:129104. doi: 10.1016/j.foodchem.2021.129104. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33730666

6

Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating.

Du X, Zhao M, Pan N, Wang S, Xia X, Zhang D. Du X, et al. Food Chem. 2021 Nov 15;362:130222. doi: 10.1016/j.foodchem.2021.130222. Epub 2021 May 27. Food Chem. 2021. PMID: 34090040

7

Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue.

Du X, Li H, Nuerjiang M, Shi S, Kong B, Liu Q, Xia X. Du X, et al. Ultrason Sonochem. 2021 Nov;79:105786. doi: 10.1016/j.ultsonch.2021.105786. Epub 2021 Oct 8. Ultrason Sonochem. 2021. PMID: 34634549 Free PMC article.

8

Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum.

Wang B, Bai X, Du X, Pan N, Shi S, Xia X. Wang B, et al. Among authors: du x. Foods. 2022 May 9;11(9):1368. doi: 10.3390/foods11091368. Foods. 2022. PMID: 35564090 Free PMC article.

9

Research progress on quality deterioration mechanism and control technology of frozen muscle foods.

Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Du X, et al. Compr Rev Food Sci Food Saf. 2022 Nov;21(6):4812-4846. doi: 10.1111/1541-4337.13040. Epub 2022 Oct 6. Compr Rev Food Sci Food Saf. 2022. PMID: 36201389 Review.

10

The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review.

Li H, Bai X, Li Y, Du X, Wang B, Li F, Shi S, Pan N, Zhang Q, Xia X, Kong B. Li H, et al. Among authors: du x. Crit Rev Food Sci Nutr. 2024;64(16):5220-5241. doi: 10.1080/10408398.2022.2153239. Epub 2022 Dec 5. Crit Rev Food Sci Nutr. 2024. PMID: 36469643 Review.

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