Meng X - Search Results

1

Organic acid-assisted heat treatment enhances the xanthine oxidase inhibitory activity of Flos Sophorae Immaturus tea.

Li J, Niu B, Wu P, Meng X, Fan L. Li J, et al. Among authors: meng x. J Food Sci. 2025 Jan;90(1):e17563. doi: 10.1111/1750-3841.17563. Epub 2024 Dec 28. J Food Sci. 2025. PMID: 39731730

2

Potassium chloride-assisted heat treatment enhances the de-glycosylation efficiency and xanthine oxidase inhibitory activity of Sophora japonica L. flavonoids.

Li J, Wu P, Wang J, Meng X, Ni Y, Fan L. Li J, et al. Among authors: meng x. Food Chem X. 2024 Sep 24;24:101854. doi: 10.1016/j.fochx.2024.101854. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39398870 Free PMC article.

3

Characteristics of volatile flavor development in aged longissimus lumborum post-ultrasound treatment: 4D proteomics combined with phosphoproteomics analysis.

Wang H, Gao S, Xu A, Huan C, Xu Z, Wu P, Meng X. Wang H, et al. Among authors: meng x. Food Res Int. 2024 Dec;197(Pt 2):115296. doi: 10.1016/j.foodres.2024.115296. Epub 2024 Nov 5. Food Res Int. 2024. PMID: 39577944

4

An overview of factors affecting the quality of beef meatballs: Processing and preservation.

Meng X, Wu D, Zhang Z, Wang H, Wu P, Xu Z, Gao Z, Mintah BK, Dabbour M. Meng X, et al. Food Sci Nutr. 2022 Apr 5;10(6):1961-1974. doi: 10.1002/fsn3.2812. eCollection 2022 Jun. Food Sci Nutr. 2022. PMID: 35702291 Free PMC article. Review.

5

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms.

Wang H, Gao Z, Guo X, Gao S, Wu D, Liu Z, Wu P, Xu Z, Zou X, Meng X. Wang H, et al. Among authors: meng x. Foods. 2022 Jul 28;11(15):2251. doi: 10.3390/foods11152251. Foods. 2022. PMID: 35954018 Free PMC article.

6

Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging.

Xu S, Guo X, Fu C, Wang J, Meng X, Hui T, Peng Z. Xu S, et al. Among authors: meng x. J Food Sci. 2024 Jul;89(7):4162-4177. doi: 10.1111/1750-3841.17131. Epub 2024 May 25. J Food Sci. 2024. PMID: 38795377

7

Traditional cooking methods decreased the allergenicity of egg proteins.

Jiang S, Huang Y, Tang X, Wang T, Li Q, Wang H, Meng X. Jiang S, et al. Among authors: meng x. J Food Sci. 2024 Jun;89(6):3847-3857. doi: 10.1111/1750-3841.17118. Epub 2024 May 20. J Food Sci. 2024. PMID: 38767860

8

Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles.

Cao Z, Zhou L, Gao S, Yang C, Meng X, Liu Z. Cao Z, et al. Among authors: meng x. Food Sci Nutr. 2024 Apr 22;12(5):3433-3442. doi: 10.1002/fsn3.4007. eCollection 2024 May. Food Sci Nutr. 2024. PMID: 38726422 Free PMC article.

9

Effect of ultrasound combined with highland barley dietary fiber on gel properties of reduced-salt chicken breast myofibrillar protein.

Jiang SS, Li Q, Wang T, Huang YT, Zong L, Meng XR. Jiang SS, et al. J Food Sci. 2024 Nov;89(11):7360-7371. doi: 10.1111/1750-3841.17434. Epub 2024 Oct 3. J Food Sci. 2024. PMID: 39363217

10

How ultrasonication treatment drives the interplay between lysinoalanine inhibition and conformational performances: A case study on alkali-extracted rice residue protein isolate.

Liu J, Wang Y, Shi W, Meng X, Mintah BK, Dabbour M, Zhang Z, He R, Ma H. Liu J, et al. Among authors: meng x. J Food Sci. 2024 Dec;89(12):9015-9032. doi: 10.1111/1750-3841.17494. Epub 2024 Nov 6. J Food Sci. 2024. PMID: 39503304

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